Sicilian Cannoli
ID: 86d14892...
A classic Sicilian dessert featuring crispy, wine-infused pastry tubes filled with a rich, velvety chocolate and vanilla-spiced ricotta filling, garnished with melted chocolate, crushed hazelnuts, and fresh berries.
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🍳 Cooking Flow
Make, knead, and rest the pasta dough for 1 hour. → Whisk the ricotta with honey, vanilla, cocoa, and a splash of grappa until smooth to make the filling. → Roll the dough into thin discs, wrap them around cannoli molds, and seal with egg wash. → Deep fry at 180°C (350°F) until golden and crispy, then remove molds and let cool. → Pipe the filling into the shells and garnish with melted chocolate, hazelnuts, and berries.
Cooking Steps
Brief Cooking Order
Make, knead, and rest the pasta dough for 1 hour. → Whisk the ricotta with honey, vanilla, cocoa, and a splash of grappa until smooth to make the filling. → Roll the dough into thin discs, wrap them around cannoli molds, and seal with egg wash. → Deep fry at 180°C (350°F) until golden and crispy, then remove molds and let cool. → Pipe the filling into the shells and garnish with melted chocolate, hazelnuts, and berries.
Introduction
A classic Sicilian dessert featuring crispy, wine-infused pastry tubes filled with a rich, velvety chocolate and vanilla-spiced ricotta filling, garnished with melted chocolate, crushed hazelnuts, and fresh berries.
Step 1
To make the dough, crack 1 egg into a shallow bowl, then pour in an equal amount of sweet wine, a splash of olive oil, and whisk together.
Step 2
Gradually add flour while whisking, then switch to hands and knead the mixture in the bowl until a smooth, non-sticky, pliable dough forms.
Step 3
Wrap the dough in a clean cloth or cling film and let it rest for about 1 hour.
Step 4
In a large bowl, whisk the ricotta cheese to break it up and make it smooth, then sweeten with a drizzle of honey to taste.
Step 5
Slice 1 vanilla bean lengthways, scrape out the seeds, and add them to the ricotta. Pour in a small splash of grappa.
Ingredients List
Important Notes
Let the dough rest for at least an hour to make it easier to roll out thinly.
Use a little beaten egg to seal the cannoli wrappers tightly so they do not open while frying.
Allow the fried cannoli shells to cool completely before filling so the ricotta does not melt or make the shells soggy.
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