Cannoli Siciliani
Fill them at the last second
Sicilian cannoli with blistered fried shells and a sweetened drained ricotta filling, finished with pistachio and powdered sugar.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr plus draining
- Serves
- 12 cannoli
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon cocoa powder
- 2 tablespoons cold butter
- ⅔ cup Marsala wine
- 1 egg white for sealing
- 2 lb whole-milk ricotta, drained overnight
- 1¼ cups powdered sugar plus more for dusting
- ½ cup chopped pistachios
- Neutral oil for frying
Instructions
- 01
Make the dough. Rub the butter into the flour, sugar and cocoa, then add Marsala until a stiff dough forms. Knead 5 minutes, wrap and rest 1 hour.
- 02
Drain the ricotta. Set the ricotta in cheesecloth over a bowl overnight in the fridge, then beat smooth with the powdered sugar and chill.
- 03
Roll and cut. Roll the dough paper thin, cut 4-inch rounds and wrap each around an oiled cannoli tube, sealing the overlap with egg white.
- 04
Fry. Fry at 350°F for about 2 minutes until blistered and dark golden. Cool before sliding the tubes out.
- 05
Fill to order. Pipe the ricotta in from both ends, dip the ends in pistachios and dust with powdered sugar.
Larry’s rule: Filled cannoli go soggy in an hour. Fill them when people are already reaching for one.