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.
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.
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