Ingredients
- 120 g flour
- 35 g Marsala
- 25 g dry white wine
- 15 g sugar
- 15 g butter
- 5 g cocoa
- 5 g ground coffee
- 1 pc albumen
- peanut oil
- salt
- 600 g sheep's milk ricotta
- 200 g icing sugar
- 70 g candied orange peel
- 50 g chocolate drops
- orange flower water
For the Sicilian cannoli recipe, mix the flour in a bowl,
cocoa, coffee, sugar and a pinch of salt; add the soft butter into small pieces, the Marsala, the wine and mix the ingredients until you get a homogeneous paste; cover it with cling film and place it to rest in the refrigerator for 2 hours. Roll out the dough to 1.5 mm thick; cut it into 16 discs (ø 9 cm) and stretch them slightly to give it an oval shape; wrap them in cylindrical molds (ø 2 cm) with oil; brush the ends of egg white and overlap them to close the cannoli. Fry in plenty of hot oil (170 ° C) for a couple of minutes; Drain them on kitchen paper and let them cool completely.
FOR THE FILLING: Soften the ricotta by mixing with a whisk, then add the icing sugar.
Chop the candied orange peel and incorporate it into the filling together with the chocolate drops and 2 of orange flower water. Stuff the now completely cooled cannoli, decorate them to taste with chopped pistachios and icing sugar and serve immediately, to taste them crunchy.
This recipe has already been read 177 times!