If you have been following my travels, you know I just got back from a few weeks in Sicily. During my stay I had the opportunity to fall in love with the sights, sounds and people of this beautiful island and what I learned about food was amazing.
Cannoli are fried pastries filled with ricotta cheese, sweetened with sugar and sometimes flecked with chocolate, orange or other flavorings. You see them a lot in Little Italy in New York City and I actually learned how to make Cannoli in pastry school, but I haven’t made them again, until this past week. Cannoli are eaten for breakfast in Sicily – yes! I think I must of been born a Sicilian in a previous life because I do not prefer American breakfast so much, but desserts, especially Cannoli – I can get my brain around.
These special treats are not difficult to prepare, they just have a few steps that need to be followed in order to be successful. The satisfaction of making Cannoli is endless, so give it a try – they might become your favorite new breakfast?!
1 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 tablespoon white vinegar
1/2 cup white wine
1/2 quart vegetable oil
1 pound whole milk ricotta cheese, sheep’s milk if you can find it
1/2 cup powdered sugar
1 teaspoon vanilla extract
zest of 1/2 an orange
2 ounces shaved chocolate
(Makes 8 Cannoli)
- In a stand mixer or large bowl, combine all Dough dry ingredients, mix on low for 1 minute. Add oil, vinegar and wine and mix again on low until mixture just begins to come together (it will look a little dry).
- Remove dough from mixer and wrap in plastic, press into a disc. Place on counter to rest for 30 minutes.
- On flour dusted counter, roll dough out into a large circle, about 1/4 inch thick. Using a round bowl or cutter, cut out 5-inch circles, about eight. Place on sheet pan, set aside.
- In a large pot, add oil and place over medium-high heat. When oil reaches 350 degrees, it’s ready.
- Wrap cannoli circle around metal cylinder (can be purchased online or at pastry shops), sealing with water.
- Drop cannoli into oil, seal side down, and let cook until golden brown, about 1 1/2 – 2 minutes. Remove and place on a paper towel lined plate. When cool enough to handle, remove tube and place on rack to cool to room temperature.
- In a stand mixer or bowl, add ricotta, powdered sugar, vanilla and orange zest and mix on low for 1 minute. Fold shaved chocolate in filling by hand and place filling in a pastry bag or large zip-lock bag. Pipe into cannoli just before serving. Enjoy!