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  • You are in: Home » Recipes » MINIATURE SICILIAN CANNOLI - Speciality from Sicily

MINIATURE SICILIAN CANNOLI - Speciality from Sicily

MINIATURE SICILIAN CANNOLI - Speciality from Sicily

For 4 servings:

  • Cannoliche shells:
  • 300g plain flour
  • 2 tablespoons cocoa powder
  • Pinch ground cinnamon
  • Pinch of salt
  • 1 tablespoons caster sugar
  • 5 tablespoons sweet white wine
  • 2 tablespoons olive oil
  • 1 egg white, lightly beaten
  • Ricotta filling:
  • 250g fresh ricotta cheese
  • 50g icing sugar, sifted
  • 50g coarsely grated chocolate
  • Pinch ground cinnamon
  • 2 tablespoons finely chopped glacé fruits
  • Icing sugar, to dust
  • Pasta machine, 7 cm round biscuit cutter
  • 6-8 bamboo canes, 7 cm long
  • Piping bag and nozzle
  • Makes at least 40

To make the pastry, sift the flour into a bowl with cocoa, cinnamon and salt, then stir in the sugar, wine and olive oil. Knead together to form a smooth, workable dough. Wrap in clingfilm and leave at room temperature for about 1 hour.
To make the filling, push the ricotta through a sieve into a bowl and beat in the icing sugar. Stir in the grated chocolate, ground cinnamon and chopped peel. Cover and chill.
Cut the dough into 4 piecesand roll out each piece very thinly with a pasta machine (or by hand). Using a biscuit cutter, stamp out at least 40 rounds from the pastry sheets. Lightly roll each round to make an oval shape. Curl each one around a cut cane and brush the overlap with egg white to seal (don’t get the egg white on the cane or you won’t get the biscuit off).
Fill a deep-fat fryer with oil and heat to 190°C (375°F). Deep-fry the cannoliche-wrapped canes in batches of 3-4, turning them as they cook. When little bubbles appear on the pastry, the shells are ready. Lift out the cannoliche with a strainer and drain on kitchen paper. When cool, carefully ease them off the canes.

Fill them with ricotta mixture using a piping bag and nozzle. After filling, dust with icing sugar and serve immediately.

 
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