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Cannoli di nonna clara ©️ Nel Brouwer-van den Bergh

Cannoli from Sicily

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Prep Time 20 minutes
Cook Time 8 minutes
1 hour
Total Time 1 hour 28 minutes
Course Dessert
Cuisine Italian
Servings 6

Equipment

  • metal cannoli moulds
  • piping bag

Ingredients
  

For the cone-shaped shells

  • 5 oz (150 g) '00' flour or all-purpose flour
  • 0.4 oz (10 g) butter
  • 0.5 oz (15 g) caster sugar
  • 2 fl oz (60 ml) red wine
  • 1 egg white (slightly beaten)
  • a pinch of salt
  • 1 tsp cacao powder
  • 2 cups vegetable oil

For the filling and decoration

  • 4 oz (125 g) ricotta cheese
  • 7 oz (200 g) Greek yoghurt
  • 2.1 oz (65 g) icing sugar
  • 3 tsp orange liquor or coconut run with orange zest)
  • 2 tbsp pistacho nuts without shell, roughly chopped
  • 1 tbsp candied orange (optional)
  • 1 tbsp dark chocolate (roughly chopped)
  • icing sugar to dust

Instructions
 

To make the cannoli shells

  • Combine flour, cocao, icing sugar, salt and butter in a bowl. Add the wine in portions until soft, but not too soft and also not too sticky.
  • Knead for 5-10 minutes and make a disc type round of dough and let it rest in the fridge for 1 h
  • Meanwhile make preparations for the filling (see below)
  • On a flour dusted board or counter, take a third of the dough and use a dough pin to make a thin layer. Then fold it and roll it again. Do this 8 times
  • Then roll it to a very thin layer of dough and stance out rounds of 9-10 cm in diameter
  • Meanwhile fill a pan with 5 cm of oil and heat it up to about 180 C
  • Wrap the dough circles around the moulds and use the egg white to glue the dough
  • Immerse the dough wrapped moulds in the oil, until the dough is colored
  • Take them out and let cool down and drip on a kitchen towel
  • meanwhile repeat with the other dough and dough circles

making the filling and finalizing the dessert

  • Strain the ricotta and the yoghurt with a kitchen towel cloth and let water drain
  • Thereafter mix the ricotta with the icing sugar and the orange liquor and chill in the fridge for an hour or longer (I make the orange liquor from 2 tbsp coconut rum and the zest of an orange, which I steep for an hour)
  • When the shells have cooled down, store them in an airtight container, until they are needed to be filled with the ricotta cream
  • Use a piping bag to fill the cannoli
  • Decorate with the pistacho nuts, chocolate and candied orange
  • Dust with icing sugar and serve

Notes

Method: deep frying (waffles)
Food allergy & intolerance information: none
Keyword cannoli, ricotta, dessert, chocolate