Sicilian Cannoli
makes about 3 dozen shells
makes about 3 dozen shells
For the shells:
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1 pinch table salt
- ½ teaspoon cinnamon
- 3 tablespoons olive oil
- ¾ cup Marsala Wine
- Vegetable oil
- Olive oil spray
For the filling:
- 4 cups fresh ricotta
- 1 cup confectioner’s sugar
- 4 heaping tablespoons chocolate chips, plus another tablespoon if making for kids
- 2 teaspoons vanilla extract
- Optional: 1 teaspoon orange of lemon zest, finely chopped candied citron
To seal the shells:
- 1 egg white, beaten
- For garnish:
- Finely chopped (shelled) unsalted pistachios
- Confectioners’ sugar for dusting
Make the shells: in a standing mixer with the paddle attachment, combine the flour, sugar, salt, cinnamon, and mix the ingredients on low speed until they are well blended. Add in the olive oil and the Marsala Wine and turn the speed up to medium and mix until a dough is formed, this should take just a few minutes. Transfer the dough to a well floured surface and knead it until it is smooth. This kneading process will take about 15 minutes. Cover the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Meanwhile prepare the filling: In a standing mixer, with the whip attachment, combine the ricotta and sugar. Whip the ricotta until it becomes smooth and fluffy. Reduce the speed to low and add in the chocolate chips and vanilla extract. Mix until everything is well combined. Transfer the ricotta into a large piping back or leave it in the bowl and place it in the refrigerator.
Finishing preparing the shells: split the dough into 4 parts. The trick in creating great cannolis is making the dough thin enough. If you have a pasta machine, this is by far the best way. If not, the dough can be rolled it out by hand. Put the dough through the pasta machine on the widest setting and continue to pass it through, each time on a narrower setting until the dough is as thin as a penny, so quite thin. Lay the dough back on to the work surface and cut out rounds with a 3-inch cookie cutter. Collect all the leftover scraps and continue passing the dough through the machine until it is all done.
Meanwhile, heat the oil in a heavy saucepot over medium heat. The oil should come up about 4 inches on the pot sides. Using a candy thermometer, heat the oil until it reaches 380 degrees.
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While the oil is heating up, lightly spray the metal cannoli tubes with olive oil spray. Wrap the rounds around a 4-inch cannoli tube, sealing it with a little of the egg white. You’ll have to press the dough together where it meets to make sure it stays sealed during the frying process. Carefully place the cannoli tube into the oil and fry for about 1 minute or until golden. Using a wire basket or tongs, scoop out the cannoli tube from the oil and transfer it to a paper-towel lined plate. Make sure to drain the oil before taking it out of the pot. Let the cannolis cool slightly and carefully slide the cannoli off the cannoli tubes. If the cannolis stick at all, it may mean you are wrapping them too tightly. Wrap them snuggly but not too tight. Repeat this until all the cannolis are fried. Most pots have enough space to do 3 cannolis at a time. If the pot is large enough to do more, go ahead, but I recommend not overcrowding.
Once all the cannolis are done frying and cool to the touch, fill them with the ricotta. I prefer to use a piping bag to make sure I get the very center, but if you don’t have one, use a knife instead. Plate the cannolis and sprinkle the ricotta with the optional pistachios, and everything with the optional dusting of confections sugar.