Cannoli
Crisp, Marsala-laced fried shells filled with sweetened sheep's-milk ricotta just before serving — a Sicilian dish tied to Arab-era Palermo and convent kitchens, ruined if the shells sit filled and go soggy.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tbsp cold butter, cubed
- 1/4 cup Marsala wine
- 1 egg white, for sealing
- Oil, for deep-frying
- 2 lbs sheep's-milk ricotta, drained overnight
- 3/4 cup powdered sugar
- 1/2 cup chopped candied fruit
- 1/4 cup mini chocolate chips
- Chopped pistachios, for the ends
Steps
- Mix the flour, sugar, and cold butter into coarse crumbs, then work in the Marsala wine to form a firm dough. Wrap and rest for 30 minutes.
- Roll the dough thin and cut into circles. Wrap each circle around a cannoli tube, sealing the overlapping edge with a dab of egg white.
- Deep-fry the shells in hot oil until golden and blistered, then drain and cool completely before removing from the tubes.
- Beat the drained ricotta with the powdered sugar until smooth, then fold in the candied fruit and chocolate chips.
- Just before serving, pipe the ricotta filling into the shells from both ends and dip the exposed ends in chopped pistachios.