Sicilian Cannoli Recipe
Chocolate and vanilla shells with a sweet ricotta filling.
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Ingredients
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Shells
Filling
Method
Shells
Prepare the Dough
In a large bowl, mix together the all-purpose flour, cocoa powder, sugar, and salt. Create a well in the center and add the egg yolk and vegetable oil. Gradually pour in the white wine while mixing until a dough forms.
Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Roll Out the Dough
After resting, divide the dough into smaller portions. Roll each portion as thin as possible, about 1/16 inch thick. Cut out circles of about 4 inches in diameter.
Shape the Shells
Wrap each circle around a cannoli tube, sealing the edges with a bit of water. Repeat until all dough is shaped.
Fry the Shells
Heat the oil in a deep skillet over medium heat. Once hot, carefully add the cannoli tubes and fry for about 2-3 minutes or until golden brown. Remove and drain on paper towels. Allow to cool before removing the tubes.
Filling
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
Add Chocolate Chips
Fold in the chocolate chips gently until evenly distributed throughout the filling.
Fill the Shells
Using a piping bag or a spoon, fill each cooled cannoli shell with the ricotta filling until they are generously stuffed.
Garnish
Sprinkle chopped pistachios onto the ends of the filled cannoli for added flavor and decoration.