Crispy Sicilian Cannoli Delight

Treat your family and friends to a delicate Italian dessert! Sicilian cannoli tubes are crispy and very tasty! There will be no one left indifferent. They are easy to prepare, but to prepare them you need flat or cone-shaped metal molds; you can’t do without them.
cook time: 1h 30 min
Nora Vaughn
Crispy Sicilian Cannoli Delight

Nutrition Facts (per serving)

337
Calories
20g
Fat
28g
Carbs
7g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 160 g
Butter 40 g
Powdered sugar 1 tbsp
White wine 3 tbsp
Ground cinnamon 1 tsp

For filling:

Sugar 100 g
Candied fruit 10 g
Heavy cream 100 g
Ricotta 300 g

Additionally:

Chocolate 10 g
Vegetable oil 5 tbsp
Powdered sugar 10 g
Egg whites 1 pc
Pistachios 10 g

Recipe instructions

Step 1

Step 1
How to make cannoli tubes Sicilian style? First, prepare all the necessary ingredients for kneading the dough.

Step 2

Step 2
Sift the flour into a deep bowl, add powdered sugar and ground cinnamon. By the way, if desired, the straws can be made chocolate, for this purpose 2 tsp. Replace flour with the same amount of cocoa powder. And if you wish, you can add 1 tsp to the dough. instant coffee powder. Mix all dry ingredients thoroughly.

Step 3

Step 3
Add the cold butter cut into pieces into the bowl.

Step 4

Step 4
And with quick movements (the butter should not melt) rub the butter with flour until it forms fine crumbs.

Step 5

Step 5
Pour in the wine.

Step 6

Step 6
And quickly knead a homogeneous dough. By the way, since flour comes in different qualities, you may need less or more of it. Therefore, I recommend adding wine not all at once, but in small portions. Do not knead the dough for a long time. You can read about the properties of flour in a separate article; the link to it is at the end of this recipe under the steps.

Step 7

Step 7
Place the finished dough in a bag or wrap it in cling film and refrigerate for 45-60 minutes.

Step 8

Step 8
In the meantime, letʼs make the filling. Place the ricotta in a bowl and add sugar (or powdered sugar). How to replace different types of cheeses, read the article at the end of the recipe.

Step 9

Step 9
Using a whisk or mixer, stir/beat until the sugar is completely dissolved and the ricotta turns into a fluffy and light mass.

Step 10

Step 10
Pour cold heavy cream (not lower than 33%) into a separate container and beat until thick cream is obtained. You can learn all the intricacies of whipping cream from the article; the link to it is at the end of this recipe.

Step 11

Step 11
Fold the whipped cream into the ricotta and sugar in small portions.

Step 12

Step 12
Mix gently from bottom to top. We should get a light and delicate cream.

Step 13

Step 13
At the very end, if desired, add finely chopped candied fruits (orange or lemon), chopped pistachios or chocolate chips into the cream. Or you can add just vanilla. I used candied orange slices. Stir the cream so that our additives are evenly distributed. Cover the bowl with film and place the cream in the refrigerator.

Step 14

Step 14
After 45-60 minutes, remove the dough from the refrigerator and roll it out very thin (rolling thickness is about 1-2 mm).

Step 15

Step 15
Using a ring with a diameter of 7-8 cm, cut out circles from the dough. By the way, if you don’t have the required size of cutting, then cut the dough into squares with sides about 7-8 cm. Gather the dough scraps together and re-roll.

Step 16

Step 16
Wrap the cut out circles of dough around metal tubes. At the seam, brush one edge of the dough with egg white (or water) and cover with the other end.

Step 17

Step 17
Connect the edges very carefully! This is important because the tube may open during frying.

Step 18

Step 18
In a deep saucepan, heat the vegetable oil to 180°C (I used about 600-700 ml, but I think you can use less).

Step 19

Step 19
Dip our tubes into hot oil (literally 2-3 pieces at a time).

Step 20

Step 20
And fry them for 30 seconds until golden brown.

Step 21

Step 21
Place the finished tubes on paper towels to drain excess fat and leave them to cool. When the straws have cooled, remove them from the metal molds.

Step 22

Step 22
Place the cooled cream into a pastry bag fitted with a shaped or round tip. If suddenly there is no bag, then you can use a thick bag or a brand new stationery file for paper. Fill the bag with cream and cut off the corner.

Step 23

Step 23
Fill the completely cooled tubes with cream. By the way, this should be done immediately before serving, since the cream is quite moist and the tubes will quickly become soggy.

Step 24

Step 24
If desired, decorate the filled cannoli cakes with finely chopped pistachios, chocolate chips or candied fruits. You can also sprinkle the cannoli with powdered sugar before serving.

Step 25

Step 25
Thatʼs all! Sicilian cannoli dessert is ready! Bon appetit!

Additional rubrics

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