Cannoli alla Siciliana (Sicilian Cannoli) Recipe

Recipesfull introduces to you: Italian Recipes. (Cannoli alla Siciliana (Sicilian Cannoli) Recipe). Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.

Brief

Prep 35 mins

Cook: 10 mins

Additional: 3hrs45 mins

Total: 4hrs30 mins

Servings: 20

Yield: 20 cannoli

Cannoli alla Siciliana (Sicilian Cannoli) Recipe

Ingredients

2 pounds sheep's milk ricotta cheese

1 ½ cups confectioners' sugar

¼ cup mixed peel

1 ½ ounces dark chocolate

finely chopped

1 ¼ cups all-purpose flour

3 tablespoons dry Marsala wine

or more to taste

1 tablespoon butter

softened

1 tablespoon white sugar

2 teaspoons vinegar

or more to taste

corn oil for frying

3 tablespoons chopped pistachio nuts

2 tablespoons confectioners' sugar

or to taste

Exquisite Yeastless Focaccia

World Cuisine

Directions

Step 1

Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.

Step 2

Mix flour Marsala wine butter sugar and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.

Step 3

Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold overlapping ends and dabbing with warm water to seal.

Step 4

Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely about 15 minutes.

Step 5

Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

Nutritional Information

Cannoli alla Siciliana (Sicilian Cannoli) Recipe

Servings Per Recipe:20

Calories: 177.3

% Daily Value *

Protein: 6.6g 13%

Carbohydrates: 25.2g 8%

Dietary Fiber: 0.6g 3%

Sugars: 12.4g

Fat: 5.5g 9%

Saturated Fat: 2.8g 14%

Cholesterol: 15.7mg 5%

Vitamin A Iu: 329.4IU 7%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.9mg 2%

Folate: 24.6mcg 6%

Calcium: 130.5mg 13%

Iron: 0.8mg 4%

Magnesium: 12.5mg 5%

Potassium: 116.8mg 3%

Sodium: 67.9mg 3%

Thiamin: 0.1mg 8%

Calories From Fat: 49.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.