Crispy Ricotta Pastry Tubes — Sicilian Cannoli
Crisp fried Sicilian pastry tubes filled with sweetened ricotta, studded with chocolate chips and candied orange peel, dusted with icing sugar.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk flour, sugar, cocoa, and salt together. Rub in cold butter until fine crumbs form. Stir in marsala and vinegar until stiff dough forms. Knead 5 minutes until smooth, wrap, rest 30 minutes. Drain ricotta overnight in muslin-lined sieve. Beat ricotta with icing sugar and vanilla until thick, fold in chocolate chips and candied orange peel, chill.
Roll
On a floured surface, roll rested dough to 2mm thickness. Cut 4 ovals roughly 12cm long. Wrap each around a lightly oiled cannoli form, seal the overlap with egg white. Rest 10 minutes.
Fry
Heat sunflower oil to 180°C in a deep pan—a bread cube should brown in 30 seconds. Fry 2 cannoli at a time 2–3 minutes until deep golden and blistered. Lift with tongs, drain on paper towel, cool 5 minutes, slide off forms.
Stuff
Spoon ricotta filling into a piping bag fitted with a 1cm nozzle. Pipe from both ends of each cooled shell until filling meets in the middle and domes slightly. Dip exposed ends in chopped pistachios.
Plate
Dust cannoli tops with icing sugar just before serving. Arrange 2 cannoli per person on a plate and serve immediately while shells remain crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.