Cannoli Siciliani with candied fruit
I offer you a traditional Sicilian dessert. Crispy on the outside and creamy on the inside, it’s to die for. The cannoli is a roll of dough flavored with Marsala and cocoa fried in a frying bath to make it crispy and filled with ricotta cream. Find my other recipes on my website https://www.cuisinesanschichi.com Each step of a recipe is the subject of a photo, it is accompanied by detailed explanations ” See you soon.
- 500 grams of ricotta.
- 140 grams of fine sugar.
- 150 grams of candied fruit salad.
- 2 yellow lemons.
- 2 sachets of vanilla sugar.
- 350 grams of flour.
- 1 egg.
- 60 grams of butter.
- 50 milliliters of Marsala.
- 2 tbsp. sweet white wine.
- 3 tbsp. fine sugar.
- 1 C. ground cinnamon.
- 1 pinch of salt.
- Candied lemon or (orange) peel.
- Icing sugar.
Preparation 1 hr 30 mins
Cooking 30 mins
Rest 1 hour
Preparation of the ricotta cream:
Drain the ricotta well in advance.
Wash the lemon.
Top up the candied fruit salad.
Put the well-drained ricotta in a container, add 140 g of fine sugar, the vanilla sugar, beat everything with an electric mixer.
Zest the lemon on the preparation, add the candied fruit salad, mix with a spatula and set aside in the fridge.
Preparation of the dough:
In the bowl of your robot or by hand, put the butter, 3 cases of sugar and mix with your fingertips.
Add the flour, zest the lemon that you have previously rinsed, the cocoa, the cinnamon, the salt and mix everything well.
Add the egg, the white wine, the Marsala and knead everything until you get a ball of dough.
How to knead a dough?
Wrap the dough in cling film and refrigerate for 1 hour.
Flour the work surface, remove the cling film from the dough and roll out the dough to a thickness of 1 to 2 mm thick.
Using an 8 cm diameter cookie cutter, cut out circles. Rework the leftover dough to make another disk of dough.
How to degerm garlic?
Grease the tubes.
Using the rolling pin, roll out a disk of dough to obtain a slightly oval shape, moisten the bottom edge with a little water, lay the tube, first roll up the top then fold the bottom of the disk around from a pipe. Seal the ends well, at the risk that it will open during cooking. So do all the cannoli.
Heat your frying oil to 180°, fry the cannoli until golden brown (30 seconds is very fast!).
Drain them on absorbent paper, gently remove the cylinder without burning yourself (do not let the cannoli cool on the cylinders otherwise it will be difficult to remove them), sprinkle with icing sugar..
Fill a piping bag with the ricotta cream preparation, generously garnish the cannoli with cream. Lay a piece of lemon peel on the ends.
How to use a piping bag?
Fill a piping bag
For this Cannoli Siciliani recipe with candied fruit, you can count on 90 minutes of preparation. To learn more about the foods in this baked goods recipe, head over to our food guide here.