The Original recipe of Sicilian Cannoli

300 gr of flour 00

30 gr of sugar 

1 egg

1 teaspoon of cocoa 

30 gr of liquified butter or lard 

2 spoons of Marsala 

50 ml of white wine 

1 egg white 

salt 

EVO oil 

Lots of peanuts oil to fry

 

500 gr of ricotta of sheep

180 gr powdered sugar 

2 teaspoon of orange-flower 

80 gr of candied orange and citron in cubes 

50 gr of drops of dark chocolate

 

powdered sugar 

grains of nut 

 

We make the puff pastry: In a robot kitchen we put in the sugar, the cocoa, a touch of salt, the butter or the lard and the egg. 

Mix all add the Marsal and the white wine til to obtain an elastic mixture, adding a little of wine only it is necessary. 

Make a ball with the mixture and wind up with a kitchen film and let it repose in fridge for almost 30 minutes. 

 

Take the puff pastry, extend it on a plane with flour in a very thin puff pastry (4mm) and obtain a disk of 10 cm of diameter. 

Extendend lightly to obtain an oval form. 

Brush the boards of the disks with the white egg lightly mixed and wind up on the "cannelli" for cannolo oiled with olive oil. 

Fil togheter the puff pastry, pushing with the fingers, so that the cannolo don't open during the fry. 

Fry 2 or 3 for time in abundant peanuts oil to the temperature of 180°. Fry it with the "cannello" used to give it a form. When they will be gold on all the side, take off from the oil and let it cold on kitchen paper. When they will be cold take off the "cannello". 

 

Mix the ricotta in the kitchen robot with the sugar until to obtain a soft cream. 

Add some drops of orange-flower, cubes of candied orange and citron, drops of dark chocolate and mix all, than, put the cream in the fridge for 30 minutes. 

 

Put the cream in a pastry bag and decore the cannoli adding on the two parts the grains of nut and sprinkle with the powdered sugar.