SicilianItalian
Sicilian Cannoli
by Casa Pappagallo · 705K subscribers on YouTube
Learn how to make authentic Sicilian cannoli at home with Luca Pappagallo. Crispy fried shells filled with sweetened ricotta, with variations of chocolate chips or candied orange and Strega liqueur.
- Difficulty
- medium
Ingredients
13 items- Flour
- Salta pinch
- Sugarfor dough and filling
- Lardfor the dough
- Honeyfor the dough
- Rosé Winefor the dough
- Sheep's Ricottasheep ricotta, strained once
- Eggbeaten, for sealing
- Chocolate Drops(optional) — for one filling variation
- Strega Liqueur(optional) — for one filling variation
- Candied Orange(optional) — diced, for filling and decoration
- Candied Cherries(optional) — for decoration
- Gelato al Pistacchio(optional) — chopped, for decoration
Method
- Prepare the shell dough: mix flour, a pinch of salt, sugar, lard, honey, and rosé wine. Knead until smooth and elastic. Let rest for 20–30 minutes.
- Prepare the ricotta filling: strain sheep ricotta once (not too fine). Add sugar and mix well. Let rest for about 30 minutes.
- Roll out the dough using a pasta machine set to thickness 5 (about 2 mm).
- Cut the dough into circles about 11–12 cm in diameter.
- Wrap each circle around a cannoli mold, overlapping the edges. Seal with a little beaten egg and press lightly to close.
- Fry the shells in oil at 170°C (initially about 180°C), 2–3 at a time, until golden. Drain and let cool.
- Divide the ricotta filling into three parts: one plain, one with chocolate chips, and one with Strega liqueur and small dice of candied orange.
- Transfer each filling into a piping bag.
- Once the shells are cool, remove them from the molds by gently squeezing the mold to free the shell.
- Pipe the filling into each shell from both ends.
- Decorate the ends with candied cherry, pistachio, or extra candied orange as desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
