Cannoli Siciliani

Method

1. 01

   Drain the ricotta

   Line a sieve with cheesecloth, add 750 g ricotta, cover and refrigerate at 0–4°C for 8–12 hours. The cheese should become thick enough to hold ridges from a spoon.

   

2. 02

   Mix and rest the shell dough

   Mix flour, 25 g sugar, cinnamon and 2 g salt. Rub in 30 g cold butter, then add 80 ml Marsala and half the beaten egg, reserving the rest for sealing. Knead 5 minutes until firm and smooth; wrap and rest 60 minutes.

   

3. 03

   Roll and wrap the tubes

   Roll dough to about 1.5 mm thick. Cut 12 cm rounds or ovals. Wrap each around a metal cannoli tube, brush one overlapping edge with reserved egg and press firmly to seal.

   

4. 04

   Fry the shells

   Heat oil to 175°C. Fry 3–4 shell tubes at a time for 2–3 minutes until deep golden and blistered. Drain on a rack; after 2 minutes, slide out the metal tubes carefully and cool shells completely.

   

5. 05

   Make the ricotta filling

   Press drained ricotta through a fine sieve. Fold in 180 g icing sugar until smooth, then fold in 80 g chopped chocolate and 20 g candied orange. Chill 30 minutes.

   

6. 06

   Fill just before serving

   Transfer filling to a piping bag. Fill each completely cooled shell from both ends only 10–15 minutes before serving so the pastry stays crisp.

   

7. 07

   Finish with pistachio

   Dip the exposed ricotta ends lightly into 20 g chopped pistachios. Serve immediately while the shell is crisp and the filling cold.