Cannoli Siciliani

pistachios

🥗Healthier: sliced almonds

💰Cheaper: sunflower seeds

Sliced almonds provide a similar crunch, while sunflower seeds are often less expensive.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can provide a creamy texture.

Sift together 250g of all-purpose flour, 1/2 tsp of ground cinnamon, 1/4 tsp of salt, and 1 tbsp of granulated sugar.

Add 2 tbsp of butter and mix until crumbly.

In a separate bowl, add 1 egg and 75ml of Marsala wine, then mix.

Knead the dough for a few minutes until smooth.

Wrap the dough in cellophane and refrigerate for 1 hour.

For the filling, place 700g of ricotta cheese in the fridge to drain for 30 minutes.

After draining, mix the ricotta with 60g of powdered sugar and some lemon/orange zest, then refrigerate until ready to use.

Roll out the dough to 1-2mm thickness and cut out 10cm circles.

Roll each circle into ovals of 12cm.

Grease 12cm cannoli molds and brush with egg white.

Wrap the dough around the molds, sealing the edges.

Heat canola oil in a deep pot to 180°C.

Fry the shells for 2 minutes until golden brown.

Remove the shells and place them on paper towels to drain excess oil.

Let the shells cool slightly before removing the molds.

Fill a piping bag with the ricotta mixture and pipe it into the cooled shells.

Cover the filled cannoli with chopped pistachios and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens