Photograph of the finished Cannoli siciliani

Italy · Bánh cannoli nhân kem ricotta kiểu Sicily

Cannoli siciliani

1 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 240 g
  • Photograph of Sugar Sugar 40 g
  • Photograph of Marsala Wine Marsala Wine 60 ml
  • Photograph of Pork fat Pork fat 40 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Ricotta cheese Ricotta cheese 360 g
  • Photograph of Powdered sugar Powdered sugar 100 g
  • Photograph of Dark chocolate Dark chocolate 60 g
  • Photograph of Cocoa powder Cocoa powder 8 g
  • Photograph of Oil Oil 800 ml
  • Photograph of Salt Salt 4 g

Method

  1. 1 Knead the flour with sugar, salt, cocoa powder, lard, egg whites, and Marsala wine until a firm dough is formed. Cover and let it rest for 1 hour.
  2. 2 Strain the ricotta cheese through a sieve, then mix it with powdered sugar and chopped dark chocolate, and refrigerate until thickened.
  3. 3 Roll out the dough very thinly, cut it into a circular disc, then wrap it around the metal tube, and brush egg white at the joint to seal it tightly.
  4. 4 Deep-fry at 180 degrees for about 2 minutes until the crust is puffed up and golden brown, then let cool and remove the tube.
  5. 5 Inject the ricotta filling into both ends of the pastry shell just before serving to keep the shell crispy.
  6. 6 Sprinkle powdered sugar on top and serve immediately.

With an appliance

  • Air fryer 59 min

    Replace step 4: spray oil both inside and outside the cannoli wrapped in the tube, fry at 190 degrees for 8 minutes, flip at the 4th minute; only pump in ricotta right before serving in step 5.

Start cooking