Cannoli Siciliani with Sweet Ricotta Filling - Simple & Original
Who doesn't dream of a short trip to Italy? With my homemade Cannoli Siciliani, you can bring the sweet magic of Sicily directly into your own kitchen. As a hobby cook with heart, I love these crispy, fried pastry rolls, filled with a heavenly creamy ricotta filling. The secret lies in the freshness: we naturally avoid any pre-made products and prepare the crispy dough as well as the filling with fine chocolate chips and pistachios gently by hand. Even if it seems complicated at first glance, this dessert is easy to make once you know the little techniques. The combination of the crispy exterior and the delicate, sweet center is a true taste experience that delights every palate. Grab your apron and let's conjure up this wonderful pastry together – perfect as a sweet finish for a successful meal or simply for an enjoyable moment all to yourself. Believe me, the scent that fills the apartment will thrill you!
Ingredients
Preparation
Knead the flour (100 g), sugar (20 g), soft butter (20 g), egg (1), and Marsala wine (30 ml) into a smooth dough, and let it rest briefly.
Roll out the dough thinly, cut into circles, and wrap around special cannoli tubes, sealing the edges with a little water.
Heat the sunflower oil (500 ml) in a pot and deep-fry the rolls until golden brown, then let them cool on paper towels.
For the filling, mix the ricotta (150 g) with powdered sugar (50 g) until creamy and gently fold in the chocolate chips (20 g).
Fill the cooled rolls with the cream just before serving and dip the ends into chopped pistachios (10 g).
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