Sicilian Cannoli

Ingredients

• 250 g All-purpose flour
• 30 g Lard
• 1 EL Granulated sugar
• 60 ml Marsala wine
• 1 Prise Salt
• 500 g Sheep's milk ricotta cheese
• 150 g Powdered sugar
• 50 g Dark chocolate, chopped
• 50 g Pistachios, chopped
• 1 l Vegetable oil for frying
• 1 Egg white (for sealing)

Instructions

1. For the dough, mix flour, lard, sugar, and salt in a large bowl. Gradually add Marsala wine and knead into a smooth, firm dough.
2. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes to relax and become easier to work with.
3. On a lightly floured surface, roll out the dough very thinly (about 1-2 mm thick) and cut out circles of about 10 cm in diameter. Wrap each circle around a cannoli tube and moisten the edges with a little egg white to seal them securely.
4. Heat vegetable oil in a deep pot to 170-180°C. Carefully place the prepared dough tubes into the hot oil and fry until golden brown, turning once. This takes about 2-3 minutes per cannolo.
5. Remove the fried cannoli shells from the oil with tongs and drain on paper towels. Once slightly cooled, carefully remove them from the cannoli tubes and let them cool completely.
6. For the filling, cream together ricotta, powdered sugar, and chopped chocolate in a bowl until smooth. Transfer the cream to a piping bag.
7. Just before serving, fill the cooled cannoli shells with the ricotta cream. Dip the ends of the cannoli in chopped pistachios.
8. Serve immediately and enjoy, as the cannoli may lose their crispness otherwise. These fresh cannoli are a true delight.

Nutrition