Sicilian Italian Cannoli, Crispy Tube Pastry Filled with Sweet Ricotta

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• 250 grams Medium-protein all-purpose flour
• 1 tbsp Granulated sugar
• 1 tsp Cocoa powder
• 1/4 tsp Salt
• 25 grams Cold unsalted butter, cut into cubes
• 1 tbsp Apple cider vinegar
• 80 ml Ice water
• 1 Egg white, for sealing
• 500 ml Cooking oil, for deep frying
• 500 grams Ricotta cheese, drained overnight
• 100 grams Powdered sugar
• 1 tsp Vanilla extract
• 50 grams Mini chocolate chips or finely chopped chocolate
• 1 tsp Grated orange zest (optional)
• 30 grams Chopped pistachios, for topping
• to taste Extra powdered sugar, for dusting

👩‍🍳 Instructions

1. 1 Make the cannoli shells: In a large bowl, combine the flour, granulated sugar, cocoa powder, and salt. Stir well.
2. 2 Add the cold butter and rub it in with your fingertips until the mixture resembles coarse sand.
3. 3 Pour in the apple cider vinegar and ice water little by little while kneading until the dough is smooth and can be shaped into a ball. Don't overwork the dough.
4. 4 Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour so the gluten relaxes and the dough is easier to roll out.
5. 5 While waiting, make the filling: beat the drained ricotta together with the powdered sugar and vanilla extract until smooth and creamy.
6. 6 Fold the mini chocolate chips and grated orange zest into the ricotta mixture and mix well. Store in the refrigerator until ready to use.
7. 7 Remove the dough from the refrigerator and roll it out thinly, about 2-3 mm, using a pasta machine or rolling pin on a lightly floured surface.
8. 8 Cut the dough into rounds about 10 cm (4 inches) in diameter, then wrap each round around a metal cannoli mold.
9. 9 Seal the overlapping edge of the dough with a little egg white so it doesn't open up while frying.
10. 10 Heat the oil over medium heat and fry the cannoli shells with their molds until golden and bubbly, about 2-3 minutes, turning occasionally.
11. 11 Remove and drain briefly on paper towels, then immediately slide off the metal molds while still warm using gloves or a cloth to protect your hands.
12. 12 Repeat until all the dough is used up, and let the cannoli shells cool completely and dry out before filling so they stay crispy.
13. 13 Transfer the ricotta filling into a piping bag and fill the cannoli shells from both ends until full.
14. 14 Dip both filled ends of the cannoli into the chopped pistachios, then dust the surface with powdered sugar.
15. 15 Serve immediately after filling so the shells don't get soggy; cannoli taste best when enjoyed within 1-2 hours of being filled.

💡 Tips

📊 Nutrition Facts / serving

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