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Sicilian cannoli – Italian recipe

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Finally, Sonia exhibits us the recipe for the well-known Sicilian cannoli, crispy shells full of a tempting ricotta filling… try to make them at residence!
Find this and lots of extra recipes with footage on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Today we’ll jump over to Sicily to organize the most effective and well-known desserts of this wonderful island: the cannoli. It’s very onerous to withstand this delicacy manufactured from a crispy shell full of a tempting ricotta cream filling. They’re not troublesome to make at residence, simply pay money for the particular steel tubes. Let’s see collectively what components we’ll want:
For the cannoli shells, we’ll have:
• 2 cups (250 g) of flour
• 2 tbsp (30 g) of white-wine vinegar
• 2 tbsp (30 g) of Marsala wine
• ¼ cup (30 g) of powdered sugar
• 1 tsp of powdered cinnamon
• 1 tsp of salt
• 1 tsp of espresso powder • 1 tbsp (5 g) of unsweetened cocoa powder
• 1 medium egg weighing about 1,eight ouncesout of the shell / ¼ cup (50 g) of lard
with regard to the filling, we’ll have:
• three cups (750 g) of sheep ricotta cheese
• 2/three cup (75 g) of darkish chocolate chips
• 1 ½ cups (300 g) of sugar / candied cherries for garnishing
• peanut seed oil for frying or, based on custom, lard
Let’s go put together the Sicilian cannoli:
First of all, put the ricotta cheese in a strainer to empty and let it keep within the fridge. In a bowl sift the flour, add the salt and sift all the opposite powders; then add the lard, the egg, and the liquids, however needless to say the ensuing dough ought to be mushy and agency, subsequently it’s possible you’ll not want to make use of all of the liquids, it relies upon lots on how a lot moisture is absorbed within the flour you are utilizing.
Now knead, a evenly floured worktop shall be wonderful, till you attain this consistency, as you may see it is a bit bit more durable than bread dough. Now wrap in cling movie… and let it relaxation within the fridge for no less than 1 hour.
Now transfer on to the cream for the filling, so put the properly-drained ricotta cheese in a bowl… combine a bit bit, then add the sugar. Mix simply sufficient to mix the components, then cowl with cling movie and put within the fridge for no less than half an hour.
Place a really wonderful sieve over a bowl, add the ricotta and sugar combination… and press down with a small spatula … on this method you will get a really easy cream, then add the chocolate chips, combine all the pieces, cowl the bowl with cling movie and hold within the fridge.
Now take the dough for the cannoli shells out of the fridge and roll it out to a sheet about 1/10 inch (1-2 mm) thick, like this. At this level, with a spherical cookie cutter about three ½ inches (9 cm) in diameter, lower out a circle… on this method… now stretch it into an oval… take one of many tubes for the shells… brush with egg white to pinch the ends collectively… and right here is the primary shell. Continue this manner with all of the dough, for those who choose you may lower out a diamond form as a substitute of a circle, so take the dough and do the identical… brush with egg white… overlap… and the shell is prepared.
Now transfer on to frying the shells: the oil is at 340°-350°F (170°-180°C), fry two at a time, no extra or the oil will settle down and you will not get the fitting outcome.
Once the shells have utterly cooled, take away the steel tube. Now the shells are able to be crammed: keep in mind to fill them solely in the intervening time of serving, as a result of then they will not be crispy anymore. At this level, take the cream… and fill the shell utilizing a pastry bag. Actually, the true cannoli filling has no chocolate chips, however candied citron and orange. Now garnish with a half candied cherry, or with candied orange zest, and the cannolo is prepared.
Before serving your cannoli, sprinkle generously with powdered sugar and, if it’s good to retailer them, hold within the fridge in a sealed glass container. From Sonia and Giallozafferano, bye and see you subsequent video recipe.

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40 Comments

  1. Adan Arbizu

    November 7, 2018 at 3:48 pm

    Leave the gun .. take the cannoli.

    Reply

  2. BadFellas 01

    November 7, 2018 at 3:48 pm

    When the Mafia moves in next door and comes round for dinner, you have pasta for the main meal and this for pudding!

    Reply

  3. Svetlik Muscat

    November 7, 2018 at 3:48 pm

    It says to fill the cannoli only at point of serving, in that way they remain crispy. Growing up we used to avoid this simply by covering the inner cannoli with Nutella or chocolate before adding the filling. In this way there is no direct contact of the filling to the crispy outer shell. We also didn't add chocolate chips to the ricotta but candied fruits. We also added some cream to the filling mixture… not sure if it was mascarpone cheese actually, this made the ricotta creamier.

    Reply

  4. unclefrankonap1953

    November 7, 2018 at 3:48 pm

    from a retired Italian American baker wonderful job. I just subscribed to your channel.

    Reply

  5. ado fonconi

    November 7, 2018 at 3:48 pm

    Guys giallo zafferano (yellow saffron) is like an italian bible for us. Stay with the masters.

    Reply

  6. Blah Blah

    November 7, 2018 at 3:48 pm

    Cannolis are delicious lol it's Probaly my favorite pastry

    Reply

  7. psyo123

    November 7, 2018 at 3:48 pm

    leave the gun take the cannoli

    Reply

  8. Khu NoPie

    November 7, 2018 at 3:48 pm

    Mama Mia! Now that's Italia!
    Spicy meat ballz!

    Reply

  9. mohaustin

    November 7, 2018 at 3:48 pm

    what can i use instead of wine ?

    Reply

  10. futilerify

    November 7, 2018 at 3:48 pm

    tasty as fuck

    Reply

  11. VIC JOHNSON

    November 7, 2018 at 3:48 pm

    You can find canoli tubes at bed bath and beyond……..

    Reply

  12. Kemal P.

    November 7, 2018 at 3:48 pm

    Leave the gun, take the cannoli

    Reply

  13. Zlate Mihaela

    November 7, 2018 at 3:48 pm

    why are americans so desperate abou this ? this doesnt sound so special , there many other italian recpises better then this one….=))))

    Reply

  14. St Peter

    November 7, 2018 at 3:48 pm

    how many connoli does this recipe make?

    Reply

  15. Mocha Gypsy

    November 7, 2018 at 3:48 pm

    I'm so glad you mentioned that the old-school cannoli doesn't have chocolate chips in the filling.  I'm was getting annoyed with all the youtube videos passing it off as traditional.

    Reply

  16. Gino Attardo

    November 7, 2018 at 3:48 pm

    If is Sicilian Cannoli- is Sicilian Recipe not Italian , Please can you change it 

    Reply

  17. Elda Garza

    November 7, 2018 at 3:48 pm

    Look delicious, thank you very much.

    Reply

  18. yowzee

    November 7, 2018 at 3:48 pm

    Oh wow.  Those ingredients are truly cuisine quality.  I've been looking for a cannoli cream recipe.  This is the first one that screams authentic.  I can't make this, but now I know why some cannolis I've tasted have been inexplicably delicious, and others simply OK.

    Reply

  19. Francis Caccavale

    November 7, 2018 at 3:48 pm

    Do you have a link or information about where I can find those precise cannoli tubes?

    Reply

  20. lmo222

    November 7, 2018 at 3:48 pm

    Isn't italian cuisine the best?

    Reply

  21. AJJazzy Labra

    November 7, 2018 at 3:48 pm

    Mmmm… Cannoli

    Reply

  22. Mehreen Maudarbux

    November 7, 2018 at 3:48 pm

    Hi there i don't drink alcohol so if i omit it won't the dough be too dry?so with what can i replace it?thanks

    Reply

  23. Camille Bartnowski

    November 7, 2018 at 3:48 pm

    Omg! I love Cannoli filling I'll eat it like a dip with graham crackers♡♡Yummy!

    Reply

  24. Teresa Medina

    November 7, 2018 at 3:48 pm

    Thnak you

    Reply

  25. Faith Harrak

    November 7, 2018 at 3:48 pm

    Very helpful in english with the written recipe!!!

    Reply

  26. Leah Winchell

    November 7, 2018 at 3:48 pm

    THANK YOU FOR THE ENGLISH VERSION !!!

    Reply

  27. Leah Winchell

    November 7, 2018 at 3:48 pm

    WHAT OIL DO YOU FRY IT IN? I prefer oils that are better for your body than like say vegetable oil. What could i substitute for the wine and vinegar? Or just leave a little flour out until the end and just omit them? Wonder why they put vinegar and wine.

    Reply

  28. Christine Mead

    November 7, 2018 at 3:48 pm

    Posso usare burro?

    Reply

  29. Pat Tucci

    November 7, 2018 at 3:48 pm

    You no maka the shells? Forget about it…

    Reply

  30. yellowsaffron

    November 7, 2018 at 3:48 pm

    No… once thawed,it won't be as crispy. You can store the empty shells in a tin box for up to 5 days, though, and fill when needed!

    Reply

  31. Freethinking Влади́мир

    November 7, 2018 at 3:48 pm

    Because sugar has a higher density. 1 cup of lead weighs more than 2 cups of feathers. Cheers!

    Reply

  32. AECG18

    November 7, 2018 at 3:48 pm

    Can I freeze raw cannoli dough after I have roll it out?

    Reply

  33. yellowsaffron

    November 7, 2018 at 3:48 pm

    Sure

    Reply

  34. yellowsaffron

    November 7, 2018 at 3:48 pm

    You can use oil instead of lard, and omit the marsala wine

    Reply

  35. Martin Daniel

    November 7, 2018 at 3:48 pm

    Due to the stupid USA volume measures. Come to metric, guys! 😀 And use weight measures when you cook!
    The same weight of flour occupies a larger volume than sugar.

    Reply

  36. jaclyn hormoz

    November 7, 2018 at 3:48 pm

    how can 2.5 cup of flour be 250 g and 1.5 cup of sugar be 300 g?

    Reply

  37. Georgia Andrea

    November 7, 2018 at 3:48 pm

    I wanted to try this but I can't eat lard nor the alcohol

    Reply

  38. CannoliCatherelli

    November 7, 2018 at 3:48 pm

    Those look great!

    Reply

  39. DeadlyNeurotoxin

    November 7, 2018 at 3:48 pm

    Grazie! Voglio fare i cannoli per i miei genitori.

    Reply

  40. Gonzalo García Rivera

    November 7, 2018 at 3:48 pm

    "Leave the gun, Take the cannolli" Peter Clemenza

    Reply

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