The Sicilian Cannolis are a traditional dessert of the Carnival era and are originally from the island of Sicily, Italy. They are an extra crispy delight with a creamy interior made of ricotta, recognized and highly valued worldwide. The recipe of Sicilian Cannolis, despite its appearance, is simple and the result is superior. In addition, in recipes, we give you all the details so that they are 10. Keep reading if you want to discover how to do Sicilian Cannolis of Ricotta delicious and crispy. Lets go with the recipe!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make Sicilian cannolis: |
| For the dough :: 15 grams of sugar glas ½ egg 25 grams of butter 30 milliliters of sweet wine marsala 1 tablespoon of cocoa powder 1 tablespoon dessert of ground cinnamon 125 grams of wheat flour | For the filling :: 3 ounces of bitter chocolate 60 grams of sugar glas 250 grams of ricotta cheese |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in carnival, fried, |
Ingredients to make Sicilian cannolis:
1. In a bowl, put all the ingredients of the dough except for the sweet wine Marsala.
Trick: To incorporate the egg, it is best to beat an entire one and add half with a spoon. The other half reserve it to paint the Sicilian cannolis.
2. Mix the ingredients well: first with the help of a spatula and then with the hands. A sandy texture should be, as seen in the image.
3. At this point, add the Marsala wine and mix with the help of a spatula. When the dough is homogeneous, pass it to a floured and kneaded table for 8 minutes. Make a ball, wrap it on film paper and reserve 2 hours in the fridge.
Trick: It is very important to let the cannolis mass rest so that gluten relaxes and then being able to stretch it.
4. While the dough rests, take the opportunity to prepare the filling of the Sicilian cannolis. In a bowl, put the previously drained ricotta cheese and the icing sugar and beat with some rods until a creamy texture is. Very fine, in cubes of 3 or 4 millimeters, the bitter chocolate and add it to the Ricotta cream. Cover and reserve in the fridge. You can make your own icing sugar with this recipe if you don have at home.
Trick: Dare with black chocolate more than 85 percent of cocoa. You will see what taste contrast!
5. Divide the dough into two and stretch it with the help of a roller. It must be very fine, between 1 and 2 millimeters thick. With the help of a round mold or a glass, cut the dough into circles.
6. Place each circle of dough around a cylindrical mold to make the shape of the cannol, sticking one end with another painting it with beaten egg.
Trick: Spread the outside of the mold with butter to be able to get the Sicilian cannoli easily.
7. Fry the cannolis in abundant hot oil. As they are fried, see them so that they do not burn. When golden brown, drain them well on a tray with absorbent paper.
Trick: Do not put the fire excessively high, since the dough is too fast.
8. When they are cold, fill them with the cream you have saved in the fridge. If you wish, sprinkle icing sugar on top and serve them in a tray. To enjoy this delicious recipe of Sicilian Cannolis!
Trick: You can fill them more easily with the help of a pastry sleeve.
