World Flavors Cookbook

Cannoli Siciliani

Name: Cannoli Siciliani
Cook time: 15 min
Cuisine: Italy
Ingredients: For shells: 200g flour, 30g sugar, 1 tbsp lard, 1 egg yolk, 60ml Marsala, pinch cinnamon; For filling: 500g sheep ricotta, 150g icing sugar, 50g candied citron, 50g dark chocolate chips; Oil for frying; Crushed pistachios to decorate

Sicily's iconic crispy pastry tubes filled with sweetened sheep's ricotta, candied citrus, and pistachios.

Cuisine: Italy

Ingredients

For shells: 200g flour, 30g sugar, 1 tbsp lard, 1 egg yolk, 60ml Marsala, pinch cinnamon
For filling: 500g sheep ricotta, 150g icing sugar, 50g candied citron, 50g dark chocolate chips
Oil for frying
Crushed pistachios to decorate

Instructions

Make shell dough: rub lard into flour and sugar, bind with egg and Marsala.
Rest 1 hour. Roll very thin.
Cut circles, wrap around metal cannoli tubes.
Seal edges with egg white.
Deep fry at 180C until golden. Slide off tubes. Cool.
Mix ricotta with icing sugar, citron, and chocolate.
Fill shells just before serving. Dip ends in pistachios.