Sicilian Cannoli

Number of servings : 1 dozen miniature cannoli Prep time: 35 minutes Cooking time: 25 minutes Type of meal :

Number of servings : 1 dozen miniature cannoli

Prep time: 35 minutes

Cooking time: 25 minutes

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

180 ml (3/4 cup) flour   
1 egg yolk    
15 ml (1 tbsp) sugar   
10 ml (2 tsp) brandy   
375 ml (1 1/2 cups) dry white wine   
15 ml (1 tbsp) melted butter
Salt to taste
Almond oil as needed  
1 egg white    
45 ml (3 tbsp) pistachio nuts, peeled and finely chopped
Vegetable oil for deep frying as needed
Filling:
125 ml (1/2 cup) ricotta cheese    
125 ml (1/2 cup) icing sugar
30 g (1 oz) 1 square dark chocolate, coarsely grated with a knife
30 ml (2 tbsp) candied mixed peel   
15 ml (1 tbsp) powdered sugar

Equipment: metal cannoli tubes

Directions


  1. Place flour in a bowl and make a small well in the centre. Put egg yolk, sugar, brandy, wine, butter and salt in the well and blend thoroughly until the dough is smooth and elastic. Cover bowl with a damp towel and set aside for one hour.

  2. Roll dough out on a floured surface. Cut into 12 2-inch (5 cm) squares.

  3. Brush almond oil on metal cannoli tubes. Roll squares of dough around the tubes so that two corners overlap.

  4. Seal the seams with egg white.

  5. Preheat oil in a deep-fryer to 350°C / 180°F.

  6. Fry the cannoli one or two at a time until lightly browned.

  7. Drain on paper towels and let cool.

  8. Remove dough from tubes and brush edges with beaten egg white. Dip dampened edges in chopped pistachios.

  9. In a bowl, beat together the Fiorella cheese and icing sugar.

  10. Blend in chocolate and candied peel. Cover bowl and refrigerate two to three hours.

  11. Stuff cannoli with cheese mixture. Refrigerate. Sprinkle with icing sugar just before serving.

Nutritional information:

Sicilian Cannoli
Sicilian Cannoli