Traditional Sicilian Cannoli #italiandessert #recipe

Recipe: https://www.cookingwithmanuela.com/2025/11/how-to-make-authentic-cannoli-siciliani.html

Cookbook: https://found.us/products/68f63bf648e16d3687e8b0f0?code=cookwithmanuela

The classic golden and crispy canoli chili. One of the recipe in my new cookbook. Never say never to do. Let’s start by making the dough. Sift the flour with a tablespoon of cocoa powder or cinnamon. Mix in the butter, sugar, zest of one orange, one large egg, a touch of marasala wine for that beautiful flavor and perfect crunch. Dissolve the salt and white vinegar and mix until the dough comes together. Move it to the counter. Knead, roll, and roll some more until you have a smooth dough. Just like that. Wrap and refrigerate for about an hour. Once chilled, work with a little dough at a time. Using a rolling pin or a roller, roll and fold in three and then roll until thin enough. Repeat the steps while moving to a lower setting. Cut with a 10 cm cookie cutter into circles. Wrap them around the canoli mold. Make sure to seal the edge with milk or egg wash so they stay nice and close for heat up the oil. Fry a few at a time. sim down until golden and crispy. Let them cool down before removing carefully from the mold. For the filling, remember to drain well the ricotta before using. Pass through a fine mesh. Mix with sugar mini chocolate chips and mix well. Just like that. When ready to serve, pipe the ricotta filling into the shells. Dip the ends into chocolate chips or crushed pistachios. Dust with powdered sugar and enjoy.