Sicilian cannoli are a typical sweet of Sicilian pastry: these are rolled, golden and crunchy wafers, fried and stuffed with a delicate filling of sheep's milk ricotta, sugar and chocolate chips. Pistachio grains, chocolate grains and candied cherries complete the dessert.
The main difficulty in preparing cannoli lies in making the shells which must be full of bubbles, light to the bite, not greasy, fragrant and crunchy.
The dough should be left to rest before being rolled out with the pasta machine and then cut into circles or squares.
The cannoli must be filled and decorated at the end to create the contrast between the crunchiness of the wafer and the enveloping flavor of the ricotta.
It can be personalized with different fillings: the cannoli with ricotta and pistachio are delicious, like the chocolate ones.
Let's discover the original cannoli siciliani recipe! Let's preparare them in the italian way!
Category: Dessert
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Mix flour, salt, sugar and cocoa in a bowl. Add the lard and half of the egg, lightly beaten [1].
Add the vinegar and Marsala and start mixing the ingredients [2].
The dough will be quite hard, it's completely normal, keep working it until it's homogeneous [3].
Wrap the dough in plastic wrap and let it rest for an hour in the fridge and about 30 minutes out of the fridge [4].
Cut the dough into 3 or 4 pieces, flatten them on a lightly floured surface and pass them through the pasta machine to obtain the sheets. Start with the thickest thickness and gradually work your way up to the thinnest one [5].
From each rectangular sheet, cut squares of about 3.9 inch/10 cm on each side or circles of the same size. For the mignon version, the measurement must be 1.9 inch/5-6 cm [6].
Wrap the dough around the steel cylinders usually used to fry the cannoli and before closing, brush one flap with the other half of the beaten egg. In this way the pasta will adhere perfectly and will not open during cooking [7].
Continue until you run out of dough or cylinders [8].
Bring plenty of oil to a fairly deep frying pan or saucepan at a temperature of about 356° F/180°, then fry one cannolo at a time for a few seconds, stirring constantly. It will take less than a minute [9].
Drain the cannoli, golden and full of bubbles, on absorbent paper and let them cool. Gently slide out the steel cylinder [10].
Prepare the filling: sift the ricotta into a large bowl. Add the sugar and spatula to obtain a homogeneous cream [11].
Add the chocolate chips and mix again [12].
Fill a sac à poche with the ricotta cream and fill the cannoli first on one side and then on the other [13].
Arrange the ends of the cannoli in the bowls of the decorations, in which you have put chopped pistachios or chocolate. Cut the candied cherries in half and use them to decorate the two sides of the cannoli. Dust with icing sugar and serve immediately [14]
How to store Sicilian Cannoli?
The empty shells can be kept for 3-4 days at room temperature. The ricotta cream in the fridge for a day.
It is advisable to fill the cannoli at the moment, just before eating them, to prevent the humidity of the ricotta from making the wafers moist and soft, no longer crunchy.
How can I fill cannoli?
You can fill the cannoli with a ricotta cream enriched with chopped pistachios instead of chocolate chips, decorate them with chopped hazelnuts or wet the wafers inside with melted dark chocolate.
As a snack during the afternoon
Moscato Passito Doc
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For the dough 
8.8 oz/250 g flour
salt
1 egg
28.2 oz/800 g dry sheep ricotta (or 14.1 oz/400 g of cow and 14.1 oz/400 g of sheep)
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