Traditional Sicilian Cannoli

Crispy fried shells are filled with sweetened ricotta and garnished with chopped pistachios and candied fruit.

Course Dessert

Cuisine Italian

Prep Time 1

Cook Time 2

Total Time 1 2

Servings

Calories 242

To a mixing bowl sift the flour, sugar, cocoa powder and cinnamon and salt. Mix. Add the lard or butter and use for fingers to rub into the flour mix. Add 1 egg and mix. Add the vinegar and marsala wine. Mix. Turn out onto a lightly floured surface and knead with hands until smooth. Form into a ball, wrap in plastic wrap and refrigerate for 1 hour.
Add the powdered sugar to the drained ricotta, mix well and set aside.
Remove the chilled dough from the fridge and break off a small piece. Lightly dust with flour
use a pasta roller to roll the dough very thin. Number 5 on my machine is best. Or, use a rolling pin.
Use a 4-inch (10 cm) round cookie cutter to cut rounds. Roll the round dough around a cannoli tube and secure the ends with water. Seal well or it will come apart when frying.
Fill a large, high-sided pan ⅔ full with the oil and heat to 350°F/176°C. Use a slotted spoon to carefully submerge 1 cannolo, do not let it sit on the bottom, turning using your spoon. Fry until brown and bubbly, 1 to 2 minutes. Drain and repeat with all of the shells. Remove the tube molds once cooled.
Add the ricotta a piping bag and fill the shells. Add the garnish of your choice (pistachios, candied fruit or chocolate chips to the ricotta. Dust with lightly with powdered sugar