Sicilian cannoli

Sicilian cannoli

  • Preparation 45 min
  • Cooking 20 min
  • Waiting 1 h
  • Makes 20 cannoli

Categories

Ingredients

  • Dough

    • 1 egg
    • 1 egg yolk
    • 30 ml (2 tablespoons) Marsala wine
    • 15 ml (1 tablespoon) white wine vinegar
    • 15 to 30 ml (1 to 2 tablespoons) water
    • 375 ml (1 1/2 cups) unbleached all-purpose flour
    • 30 ml (2 tablespoons) icing sugar
    • 5 ml (1 teaspoon) cocoa powder
    • 2.5 ml (1/2 teaspoon) cinnamon
    • 2.5 ml (1/2 teaspoon) salt
    • 30 ml (2 tablespoons) lard (or butter)
    • 1 egg white, lightly beaten
    • Canola oil, for frying
  • Filling

    • 1 tub 400 g ricotta cheese, drained for 12 hours
    • 250 ml (1 cup) sugar
    • 5 ml (1 teaspoon) vanilla extract
    • 115 g (4 oz) chopped dark chocolate (or chocolate chips)
    • Icing sugar, for garnish

Preparation

  • Dough

  • Filling

Note from Ricardo

The fried dough freezes well.

You can make the cannoli and filling in advance and stuff them at the last moment.

Personal Note