baking · everyday
Sicilian cannoli with sheep's milk ricotta
Blistered, crisp shells made with wine and lard, fried around tubes and filled to order with sweetened sheep's milk ricotta so they stay crunchy.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rub the lard into the flour, sugar, salt and cocoa, add the wine and work into a rough, firm dough. Wrap and chill 1 hour.
-
2
Roll very thin and cut 10 cm (4 in) rounds or ovals. Wrap around cannoli tubes, sealing the overlap with egg white.
-
3
Fry at 175°C (350°F) for 1-2 minutes until blistered and golden. Cool slightly and slide off the tubes.
-
4
Beat the ricotta with the powdered sugar until smooth and fold in the chocolate chips. Chill.
-
5
Pipe the filling into the shells just before serving, garnish the ends with orange peel and pistachio, and dust with powdered sugar.
