Maybe the sicilian cannoli (plural of cannoli, or small tube) are, along with tiramisu and pannacotta, the most famous desserts in Italian cuisine and, curiously, all of them contain some form of dairy or another.
The tiramisu has mascarpone cheese, the pannacotta has cream (panna means cream in Italian) and the cannoli have ricotta or cottage cheese and today we surprise you with the most canonical recipe for these little tubes of dough that they are rolled, fried and stuffed with ricotta.
Are typical of Sicilywhere it is common to eat them at carnival, although you can find cannoli siciliani the rest of the year in any type of pastry or confectionery, but they are very easy to make at home.
If you still weren’t up for the work, in the restaurant Noione of the best Italian restaurants in Madrid, they make them wonderfully, but we are already telling you that the recipe is very simple and all you need is a bit of patience and the cannoli moldsSure.
First you have to make the dough. For it we mix all the dry in a bowl and make a hole in the middle with your hand or a spoon.
We introduce the Marsala, the softened butter, the vinegar and half of the beaten egg into that hole. We mix everything and make a homogeneous dough by kneading for a few minutes, leaving it to rest for 30 minutes with transparent film in the fridge.
on a countertop sprinkle flour to work the dough and don’t stick. Put the dough on top and work with the rolling pin stretching the dough into a rectangle. We fold that rectangle in three and stretch again with the roller.
Stretch the dough until it is approximately one millimeter thick and cut with a pastry cutter. about 12 centimeters in diameter. We roll the disk forming a cylinder or metallic cone and where the parts of the dough disk meet, paste with the beaten egg that we have reserved.
We fry in abundant olive oil at about 165 ºC, no more temperature, for two or three minutes and remove on a wire rack to remove all excess oil.
We remove the cylinder or cone and let cool on absorbent paper, taking advantage to make the filling. To do this, we slightly dry the ricotta from the whey it can bring.
Mix it with the sugar and add the chocolate chips or grated, we put the mixture in a pastry bag and when the wafers are very cold after being fried, we fill and serve.
24 Pieces Cannoli Tube Mold,Cream Horn Mold Set Cannoli Tubes Baking Molds Croissant Mold Tubular Cone Molds Cannoli Form Tubes Conch Cream Roll Mold
With what to accompany the Sicilian cannoli
Served as a dessert, few better accompaniments could have a good coffee. As added tricks, tell you that you can also fill the Sicilian cannoli with pastry cream or coffee cream, which are also quite good, although they are more powerful. Also, if you don’t want to make the filling with ricotta, or you don’t have it on hand, you can do it with whipped cream. Finally, although it is a fried dough, if you want you can cook it in the oven.
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