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![Cannoli This authentic tasting Sicilian Cannoli at home! Is the best homemade cannoli shells that are crispy, sweet and delicious filled with a classic ricotta Ingredients * 1 3/4 cups plus 1 tablespoon Italian 00 flour or all-purpose flour (250g) * 4 tbsp cold butter (55g) * 1 large egg beaten (plus 1 egg white for sealing the cannoli) * ¼ cup sugar (50g) granulated or caster sugar * ¼ cup marsala (60ml) * Pinch of cinnamon * ½ tsp cocoa powder * 1 tbsp white wine vinegar * Sunflower oil for frying Filling * 1 1/2 cup of ricotta * 1/2 cup powdered sugar * 1/2 cup of whipping cream * 1/2 cup of mascarpone cheese * For orange and citrus filling; - [ ] zest of 1 lemon or orange (optional) - [ ] Candied orange nuts or chocolate chips - [ ] 1/2 tsp orange essence * For pistachio cream filling - [ ] 3 Tbsp pistachio paste - [ ] 3 tbsp ground pistachio Instructions * Before starting, place the ricotta in a sieve over a bowl and store it in the fridge for at least 4 hours or overnight if possible. It’s important to drain the ricotta or it’ll be too soft for filling the cannoli. Making the Cannoli Dough: 1. In a large bowl, combine flour, sugar, cinnamon, and cocoa powder. 2. Cut cold butter into cubes and work it into the flour mixture until it resembles breadcrumbs. 3. Create a well in the center and add beaten egg, vinegar, and marsala; mix with a fork until a rough dough forms. 4. Transfer the dough to a clean surface and knead for 7-10 minutes to develop bubbles in the shells. 5. Wrap the kneaded dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour, or overnight. Rolling Out the Dough: 1. Set up a pasta machine and heat oil in a large pot to 356°F (180°C). 2. Dust the work surface and pasta machine with flour, then cut the dough in half. Flatten one half to fit through the widest setting of the machine. 3. Pass the dough through the widest setting, fold it, and repeat 3-4 times. 4. Roll the dough through progressively thinner settings until it reaches approximately 2mm (1/8 inch) thick. Optional Method for Rolling: * If no pasta machine is available, roll the dough out with a rolling pin on a floured surface until it reaches the desired thickness. Shaping the Cannoli: 1. Use a 4-5 inch round cutter to cut out dough rounds. 2. Wrap each round around a cannoli tube, sealing with a dot of egg white. 3. Fry in hot oil until golden brown and puffed up, then drain on paper towels. Reuse tubes carefully if they are still hot. #canol #canoli #italianfood #italiancookies #siciliancannoli #sicily](/video/cover/7454991550976773408.webp)
