Sicilian Cannoli Recipe | Best Authentic Italian Recipe

Name: Sicilian Cannoli Recipe | Best Authentic Italian Recipe
Ingredients: 00 flour: 8.8 oz (250 g); Sugar: 1 oz (30 g); Lard or butter: 1 oz (30 g); Eggs: 2 (1 whole for the dough and 1 yolk for brushing); Marsala liqueur: 1.7 fl oz (50 ml); White wine vinegar: 0.3 fl oz (10 ml) (more or less 1 tablespoon); Salt: a pinch; Orange peel: 1 orange; Cinnamon powder: 0.07 oz (2 g); Peanut oil: as needed to fry; Sheep's milk ricotta (drained for at least 1 night in the fridge): 28.2 oz (800 g); Icing sugar: 11.3 oz (320 g); Drops of dark chocolate: 2.5 oz (70 g); Candied Orange Peel; Candied cherries; Bronte pistachios; Drops of dark chocolate; Cinnamon powder; Icing sugar (to spread on the shells)

www.pizzacappuccino.com

Sicilian Cannoli (Cannoli Siciliani) are an irresistible dessert. Fried shells stuffed with sheep's milk ricotta cream. Discover the traditional recipe!

View full recipe on www.pizzacappuccino.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.pizzacappuccino.com.

Share this recipe:

Cooking tools:

Mixing bowl
Sifter
Rolling pin
Dough sheeter
Pastry cutter
Aluminum stem
Plastic wrap
Deep-fry thermometer
Skillet
Slotted spoon
Paper towel
Hand mixer
Spatula
Sac a poche
Piping bag
Kitchen torch
Fine-mesh sieve
Grater
Kitchen scale
Measuring spoon
Measuring cup
Saucepan
Refrigerator
Stove
Plate

Ingredients

00 flour: 8.8 oz (250 g)
Sugar: 1 oz (30 g)
Lard or butter: 1 oz (30 g)
Eggs: 2 (1 whole for the dough and 1 yolk for brushing)
Marsala liqueur: 1.7 fl oz (50 ml)
White wine vinegar: 0.3 fl oz (10 ml) (more or less 1 tablespoon)
Salt: a pinch
Orange peel: 1 orange
Cinnamon powder: 0.07 oz (2 g)
Peanut oil: as needed to fry
Sheep's milk ricotta (drained for at least 1 night in the fridge): 28.2 oz (800 g)
Icing sugar: 11.3 oz (320 g)
Drops of dark chocolate: 2.5 oz (70 g)
Candied Orange Peel
Candied cherries
Bronte pistachios
Drops of dark chocolate
Cinnamon powder
Icing sugar (to spread on the shells)