Sicilian Romeo (Sweet Ricotta Cannoli)
Ingredients
- • 500 g ricotta cheese
- • 100 g powdered sugar
- • 5 ml vanilla extract
- • 10 g orange zest
- • 60 g mini chocolate chips
- • 40 g pistachios, chopped
- • 250 g all-purpose flour
- • 25 g granulated sugar
- • 2 g salt
- • 50 g butter, cold and cubed
- • 1 item egg
- • 60 ml Marsala wine
- • 1000 ml vegetable oil for frying
Instructions
- 1
Strain ricotta cheese overnight in a cheesecloth-lined strainer in the refrigerator to remove excess moisture
- 2
For the shells: Mix flour, granulated sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs
- 3
Beat egg with Marsala wine and add to flour mixture. Knead until smooth dough forms, about 5 minutes
- 4
Wrap dough in plastic and let rest for 30 minutes at room temperature
- 5
Roll dough very thin (about 3mm) and cut into 4-inch circles. Wrap each around a cannoli tube, sealing edge with egg white
- 6
Heat oil to 375°F (190°C) and fry shells until golden brown, about 2-3 minutes. Drain on paper towels and cool completely
- 7
For filling: Beat strained ricotta with powdered sugar until smooth. Fold in vanilla, orange zest, and chocolate chips
- 8
Pipe filling into cooled shells using a pastry bag. Dip ends in chopped pistachios
- 9
Dust with additional powdered sugar before serving...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy cannoli shells filled with sweet ricotta are worth every minute of effort - the secret is draining your ricotta overnight and frying the shells until they're perfectly golden. Don't be intimidated by the process; fresh cannoli are a world apart from store-bought!"
