Sicilian cannoli’s name derives from river canes to which the shell was rolled up during the preparation since a few decades ago and it is one of the typical pastries of Italian confectionary.
 
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The Recipe: Sicilian cannoli

Sun, 05 Mar 2017
The Recipe: Sicilian cannoli

Sicilian cannoli’s name derives from river canes to which the shell was rolled up during the preparation since a few decades ago and it is one of the typical pastries of Italian confectionary.

Ingredients

FOR THE DOUGH:

  • Rice flour 800 gr
  • Cornmeal 200 gr, cornstarch 300 gr, xanthan gum 10 gr
  • Granulated sugar 120 gr
  • Unsweetened cocoa powder 15 gr, baking powder 15 gr
  • Marsala wine 500gr
  • Eggs 160 gr
  • Butter 100 gr
  • Salt 5gr

FOR THE FILLING:

  • Sheep ricotta cheese 3750 gr
  • Granulated sugar 1200 gr
  • Dark chocolate chips 400 gr, candied orange 400 gr
  • Unsweetened cocoa powder 180 gr
  • Madagascar vanilla beans 2 gr, cinnamon powder 1 gr

Method

FOR THE DOUGH:

Knead by hand or with a stand mixer the sifted rice flour together with cornstarch, cocoa powder, cornmeal and xanthan gum. Then add the sugar, the Marsala wine and the eggs; complete the mixture with the softened butter and salt. Knead really well to get a smooth and consistent dough. Let the dough rest for 30 minutes in the refrigerator, covering it with plastic wrap.

FOR THE FILLING:

Sift the ricotta cheese and put it in a bowl, then add the granulated sugar and vanilla by mixing everything carefully with a spatula. Divide the mixture in two and flavour one part with the unsweetened cocoa powder and chocolate chips, and the other with candied orange.

THE FINISHING TOUCH:

Fill the cannoli on one side with the chocolate filling and the other side with the candied orange one. Serve right away.

By Academy Etoile
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