The Sicilian cannolo is, without a shadow of a doubt, one of the best known desserts in Italy and abroad. Crunchy puff pastry filled with ricotta cream, a delight.
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🍳 INGREDIENTS 🍳
For the waffle
flour 00 250 g
granulated sugar 30 g
lard 30 g
bitter cocoa powder 5 g
1 egg
wine vinegar 10 g
Dry Marsala 50 g
zest of 1 organic orange
salt 1 pinch
1 egg for brushing
For the ricotta cream
sheep ricotta 1 kg
granulated sugar 380 g
chocolate chips 120 g
vanilla 1 pod
For decoration
dark chocolate 100 g
pistachio grain 80 g
chopped hazelnuts 80 g
chocolate chips 100 g
candied fruit (cherries, orange, figs) to taste
medium egg
🍳 PROCEDURE 🍳
00:00 - The night before, put the ricotta in the refrigerator to drain in a colander, covering it with plastic wrap. Sift the ricotta until creamy, then mix in the vanilla and sugar.
Mix everything well. Leave the cream to rest in the refrigerator for at least 3 hours (preferably overnight) in a container with a lid.
01:57 - Put the sifted flour and cocoa, sugar, salt, lard, egg, Marsala wine, vinegar and grated orange zest into the bowl of a planetary mixer fitted with a hook. Turn on the machine and knead until the mixture is smooth and compact.
02:33 - Turn the dough out onto the work surface, shape it into a ball and cover with plastic wrap. Let it rest for at least an hour in the refrigerator.
02:47 - Next, take the dough and divide it into 100g portions. Flatten them and pass them through the rollers of a pasta machine until they reach a thickness of 2 mm. Cut the dough with a 10 cm circular pastry cutter. Take an aluminum cylinder (the typical one for cannoli) and wrap it with a circle of dough. Brush the flaps with beaten egg and overlap them so as to close the wafer.
03:57 - Heat the oil and dip the waffles together with their cylinder. Fry them, then put them to drain on kitchen paper. When they are warm, remove the pods from the cylinder and let them cool.
04:26 - Melt 100g of chocolate in the microwave or in a double boiler and brush the inside of the wafers: this will serve to waterproof the dough and keep it crunchy.
05:01 - Add the chocolate chips to the ricotta cream and place it in a sac-à-poche without a nozzle. Squeeze the filling into the pods and dip the cannoli (always on one side) in the chopped pistachios or chocolate chips so that they adhere to the cream. Decorate the other end with half a candied cherry, an orange peel or candied fruit of your choice.