Sicilian Cannoli with Cherry
Baking and Desserts • Italian
Description
Sicilian Cannoli with Cherry
Ingredients
- Wheat Flour 2 cups
- Sugar 1 cup
- Ground Cinnamon 2 teaspoons
- Salt 1 teaspoon
- Butter 0 oz
- Rosé Dry Wine 5 tablespoons
- Egg white 1 piece
- Chocolate eggs 2 pieces
- Ricotta cheese 20 oz
- Vanilla extract 2 teaspoons
- Vegetable Oil 0 qt
- Orange zest 1 teaspoon
- Red cocktail cherry 12 pieces
- Dried ground orange peel 12 pieces
Step-by-Step Guide
Step 1
For the dough, in a large bowl, whisk together the flour, 1/4 cup of sugar, 1 teaspoon of cinnamon, and a pinch of salt. Add the butter and rub it into the flour with your hands until the mixture resembles bread crumbs. Add the wine and 2 eggs. Mix well and transfer to a floured work surface. Knead the dough until smooth for 6–8 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
Step 2
Divide the dough into four parts. Roll each part fairly thin (about 2 mm thick). Cut out circles from the dough with a diameter of 10 cm. Place the circles on parchment paper. Repeat this process with all the dough. Then, stretching the dough into an oval, wrap it around cannoli tubes and brush the edges with egg white to seal. Repeat with the remaining dough according to the number of molds available and set aside.
Step 3
In a pot, pour enough vegetable oil to fry the tubes. Heat it sufficiently and fry all batches of cannoli until light brown for 1–2 minutes. Using tongs, place the cannoli on paper towels. While the cannoli are still hot, carefully remove the tube mold and transfer to a plate. Allow to cool completely.
Step 4
For the filling, whisk together the ricotta, 3/4 cup of sugar, vanilla, 1 teaspoon of cinnamon, and orange zest in a large bowl until smooth. Transfer the filling to a pastry bag and fill the tubes with the cream. Decorate each cannoli with half a cocktail cherry and a piece of candied orange peel.
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