Cannoli are one of the most famous and beloved of all Italian desserts, particularly among Italian-Americans, and are pastries that come from the Sicily region. The origins can be traced back to the Arabs during the Emirate of Sicily and similar pastries are known to have been popular across the Islamic world during that period. They have been traced back to the Palermo and Messina areas and were traditionally prepared as a treat during Carnevale season. The dessert eventually became a year-round staple throughout Italy. In singular form they are known as cannolo, a word that means "little tube" and they are just that, little tube-shaped fried pastries with creamy, sweet fillings, usually comprised of ricotta.
Once you have found a vacation rental in Sicily and are planning your trip there be sure to check these delicious treats out. In the meantime, as you get excited and put your itinerary together, why not try making them at home yourself – although, bear in mind that you'll need a pasta machine and to invest in 12 cannoli tubes!
Ingredients:
200g of plain flour
40g of sugar
25g of pork lard
60ml of Marsala
Vegetable oil
Filling:
400g of firm, fresh ricotta that has been drained
200g of sugar
Finely grated zest of 1 lemon
Chocolate sauce:
Chocolate, finely chopped
Oil
Method:
1. Place the flour, sugar, lard and wine in a large bowl and mix together. Transfer to a lightly floured counter and knead until a smooth ball forms. Wrap in cling film and chill for 30 minutes.
2. While that is chilling, place the ricotta, sugar, and lemon zest in a food processor and blend until smooth and creamy. Transfer to a piping bag and refrigerate until necessary.
3. Remove the dough from the fridge and leave in a warm place for 10 minutes then roll out the dough until 1cm thick.
4. Run through a pasta machine, starting on the thickest setting and working down through each until the dough is about 3mm thick. Lightly flour the dough, fold it to fit back in the pasta machine and repeat this process until the dough is 1.5 mm thick.
5. Use a round a pastry cutter the same diameter as the length of the cannoli tubes to cut 12 rounds from the dough. Brush 1 side of each round with water and use to wrap a cannoli tube, placing the water-side on one end to seal the tube.
6. Heat oil for deep-frying until it is at 170°C. In batches, deep-fry the cannoli tubes for 3 minutes. Transfer to a paper towel-lined bowl and leave to drain and cool. When cool, slide the tubes out from the dough.
7. Heat the chocolate and oil in a small heavy-based saucepan until melted and combined and some into each cannoli shell, before filling each end with the ricotta filling. Enjoy while dreaming of your trip to Italy!
Ingredients:
200g of plain flour
40g of sugar
25g of pork lard
60ml of Marsala
Vegetable oil
Filling:
400g of firm, fresh ricotta that has been drained
200g of sugar
Finely grated zest of 1 lemon
Chocolate sauce:
Chocolate, finely chopped
Oil
Method:
1. Place the flour, sugar, lard and wine in a large bowl and mix together. Transfer to a lightly floured counter and knead until a smooth ball forms. Wrap in cling film and chill for 30 minutes.
2. While that is chilling, place the ricotta, sugar, and lemon zest in a food processor and blend until smooth and creamy. Transfer to a piping bag and refrigerate until necessary.
3. Remove the dough from the fridge and leave in a warm place for 10 minutes then roll out the dough until 1cm thick.
4. Run through a pasta machine, starting on the thickest setting and working down through each until the dough is about 3mm thick. Lightly flour the dough, fold it to fit back in the pasta machine and repeat this process until the dough is 1.5 mm thick.
5. Use a round a pastry cutter the same diameter as the length of the cannoli tubes to cut 12 rounds from the dough. Brush 1 side of each round with water and use to wrap a cannoli tube, placing the water-side on one end to seal the tube.
6. Heat oil for deep-frying until it is at 170°C. In batches, deep-fry the cannoli tubes for 3 minutes. Transfer to a paper towel-lined bowl and leave to drain and cool. When cool, slide the tubes out from the dough.
7. Heat the chocolate and oil in a small heavy-based saucepan until melted and combined and some into each cannoli shell, before filling each end with the ricotta filling. Enjoy while dreaming of your trip to Italy!
Photo credit: Paolo Piscolla / CC BY-SA 2.0