Sicilian Cannolis
Ingredients
Dough
1 egg
1 egg yolk
30 ml (2 tablespoons) Marsala wine
15 ml (1 tablespoon) white wine vinegar
15 to 30 ml (1 to 2 tablespoons) water
375 ml (1 1/2 cups) unbleached all-purpose flour
30 ml (2 tablespoons) icing sugar
5 ml (1 teaspoon) cocoa powder
2.5 ml (1/2 teaspoon) cinnamon
2.5 ml (1/2 teaspoon) salt
30 ml (2 tablespoons) lard (or butter)
1 egg white, lightly beaten
Canola oil, for frying
Filling
1 tub 400 g ricotta cheese, drained for 12 hours
250 ml (1 cup) sugar
5 ml (1 teaspoon) vanilla extract
115 g (4 oz) chopped dark chocolate (or chocolate chips)
Icing sugar, for garnish
Instructions:
Dough
In a bowl, combine the egg, egg yolk, Marsala, vinegar, and water. Set aside.
In a food processor, combine the flour, icing sugar, cocoa powder, cinnamon, and salt. Add the lard and mix thoroughly. Add the liquids and pulse until the dough forms into a ball. Add water, if needed.
On a work surface, knead the dough for 2 minutes. Cover with plastic wrap and let rest for 1 hour in the refrigerator.
Heat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towel.
On a floured work surface, divide the dough into four pieces and shape into rectangles to facilitate running through the pasta machine. Roll a rectangle of dough at a time, dusting with flour if it becomes sticky, up to thickness number 5. Place the rolled out dough rectangles onto the floured surface.
Cut into 10-cm (4-inch) squares. Wrap the dough around a cannoli mould. Layer 2 corners and stick together by brushing one side with the beaten egg white.
Fry 1 or 2 cannoli at a time for 1 to 2 minutes or until golden brown. Drain on the paper towel.
Unmould the cannoli while still hot. Repeat with the remaining dough. Let cool completely.
Filling
In a bowl, combine all the ingredients. Place in a pastry bag fitted with a large tip.
Stuff the cannoli with the cheese mixture. Dust with icing sugar before serving. Stuffed cannoli will keep fresh for a few hours (about 4 hours).
Nutrition Information:
Serving Size: 1 cannoli
Calories: 230 kcal | Total Fat: 11 g | Saturated Fat: 5.5 g | Cholesterol: 40 mg | Sodium: 150 mg | Total Carbohydrates: 25 g | Dietary Fiber: 1.5 g | Sugars: 10.5 g | Protein: 6 g
Frequently Asked Questions:
Can I substitute the Marsala wine in the dough with something else?
Yes, if you don’t have Marsala wine, you can substitute it with an equal amount of grape juice or apple juice for a non-alcoholic version.
Can I make the dough without a food processor?
Absolutely! You can mix the dry ingredients in a bowl, cut in the lard (or butter) using a pastry cutter or your fingers, and then add the wet ingredients gradually while stirring until a dough forms.
How long should I let the dough rest in the refrigerator?
The dough should rest for about 1 hour in the refrigerator.
This allows the gluten to relax, making it easier to roll out the dough later.
Can I fry the cannolis in something other than canola oil?
Yes, you can use other neutral oils suitable for frying, such as vegetable oil or peanut oil.
How do I store the cannolis if I’m not serving them immediately?
If you’re not serving the cannolis immediately, store them in an airtight container in the refrigerator.
However, it’s best to fill them with the ricotta mixture just before serving to prevent them from becoming soggy.
Can I use a different type of wine instead of Marsala for the dough?
While Marsala wine is traditional, you can experiment with other fortified wines like sherry or even a sweet white wine for a different flavor profile.
Is it necessary to drain the ricotta cheese for 12 hours?
Draining the ricotta helps remove excess moisture, ensuring a thicker and creamier filling.
However, if you’re short on time, you can drain it for at least an hour or use ricotta that’s already thick and creamy.
Can I use vegetable shortening instead of lard or butter in the dough?
Yes, vegetable shortening can be used as a substitute for lard or butter in the dough.
It will yield slightly different results but will still provide the necessary fat for the dough.
Do I need a pasta machine to roll out the dough?
While a pasta machine makes it easier to achieve uniform thickness, you can roll out the dough with a rolling pin.
Just ensure it’s rolled to about 1/8 inch thickness for best results.
How do I prevent the cannoli shells from becoming soggy?
To keep the cannoli shells crisp, fill them with the ricotta mixture only when you’re ready to serve.
If preparing ahead, store the shells and filling separately and assemble just before serving.
Can I bake the cannoli shells instead of frying them?
While traditional Sicilian cannolis are fried, you can try baking the shells for a lighter version.
Bake them at 350°F (175°C) for 12-15 minutes or until golden brown.
Can I omit the cocoa powder and cinnamon from the dough?
Yes, you can omit the cocoa powder and cinnamon if you prefer a plain dough without chocolate flavor.
Adjust the flavorings according to your preference.
How far in advance can I prepare the cannoli filling?
You can prepare the cannoli filling a day in advance and store it in an airtight container in the refrigerator.
Just ensure to give it a good stir before piping it into the shells.
What can I use if I don’t have a pastry bag for filling the cannolis?
If you don’t have a pastry bag, you can use a zip-top plastic bag and snip off a corner to pipe the filling into the cannoli shells.
Can I freeze the assembled cannolis?
It’s not recommended to freeze assembled cannolis as the filling may become watery upon thawing.
It’s best to freeze the unfilled shells separately and fill them just before serving for the freshest results.