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Sicilian cannoli owe their name to the river reeds to which the wafer was rolled during its preparation until a few decades ago and are one of the typical Sicilian pastry sweets.

Ingredients

FOR THE CANNOLI:

  • 800 g rice flour
  • 200 g cornflour 300 g cornstarch (cornflour) 10 g xanthan
  • 120 g caster sugar
  • 15 g bitter cocoa powder 15 g chemical yeast
  • 500 g marsala
  • 160 g whole eggs
  • 100 g butter
  • 5 g salt

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FOR THE FILLING:

  • 3,750 g sheep ricotta
  • 1,200 g caster sugar
  • 400 g dark chocolate chips 400 g candied orange
  • 180 g bitter cocoa powder
  • 2 g bourbon vanilla pods 1 g cinnamon powder

Procedure

FOR THE KNEADING:

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Knead the sifted rice flour together with the maize starch, cocoa, maize flour and xanthan by hand or in the planetary mixer with the hook. Add the sugar, marsala and eggs and complete the dough with the softened butter and salt.
Work well until the dough is smooth and homogeneous. Allow the dough to rest for 30 minutes in the refrigerator, covering it with cling film.

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FOR THE FILLING:
Pass the sheep ricotta through a sieve, collecting it in a bowl, add the caster sugar and vanilla, mixing everything thoroughly with a spatula.
Divide the mixture in two and flavour one part with the bitter cocoa powder and chocolate chips, and the other part with the candied orange peel.

FOR THE FINISHING:
Fill the cannoli with the chocolate filling on one side and the candied orange filling on the other. Serve immediately.

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