Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumDessertsvegetarianCC0 1.0 Universal
Authentic Sicilian Cannoli with Sweet Ricotta, Chocolate, and Pistachio
Sicily's world-famous pastry triumph: blistered, wine-scented crispy pastry shells piped full with sweetened sheep's milk ricotta, dark chocolate chips, and crushed pistachios.
Prep
30 min
Cook
15 min
Total
45 min
Ingredients
servings
8
- All-purpose wheat flour200 g
- Sweet Sicilian Marsala wine40 ml
- Cold butter or lard30 g
- Sheep's milk ricotta, drained 24h500 g
- Sifted powdered sugar140 g
- Mini dark chocolate chips50 g
- Finely chopped pistachios40 g
Preparation Steps
1
Knead flour, butter, sugar, and Marsala wine into a firm dough. Wrap and rest for 45 minutes.
10 min timer
2
Roll dough ultra-thin, cut 10 cm rounds, wrap around tubes and seal edges. Fry in 175Ā°C oil for 1-2 mins until blistered and crisp. Slip off tubes when cool.
5 min timer
3
Sift drained ricotta with powdered sugar until silky; fold in chocolate chips. Pipe into shells right before serving and dip ends into chopped pistachios.
5 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
320
Protein
8g
Carbohydrates
36g
Fat
16g
Allergens
GlutenMilkNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
