Sicilian Cannoli
4 servings
60 minutes
Sicilian cannoli are a legendary dessert that has become a symbol of sweet Italy. Originating in Sicily during the Arab influence, these crispy pastry tubes embody a harmony of flavors and textures. Their thin, airy dough with a hint of caramel pairs beautifully with the delicate, velvety filling of ricotta, mascarpone, and almonds. Cannoli are traditionally served with fruit or chocolate sauces, adding depth to their flavor. This recipe uses strawberry sauce for a refreshing tartness and soft aroma. Cannoli is not just a dessert – it's a journey through time and tastes that connects tradition with modern gastronomic pleasures.
1
In a bowl, mix all the ingredients for the dough (flour - 70 grams; sugar - 70 grams; butter - 70 grams; glucose syrup or honey - 70 grams). Distribute the resulting dough into small molds with a wide bottom (or spoon onto a parchment-lined baking sheet and flatten into circles). Bake at 170 degrees until golden. Then remove and immediately roll the circles into tubes.
- Wheat flour: 70 g
- Sugar: 150 g
- Butter: 70 g
- Glucose syrup: 70 g
2
In a bowl, mix all the filling ingredients (ricotta cheese - 250 grams; mascarpone cheese - 100 grams; sugar - 80 grams; crushed almonds - 50 grams; eggs - 3 pcs). Fill the prepared tubes with it.
- Ricotta cheese: 250 g
- Mascarpone cheese: 100 g
- Sugar: 150 g
- Ground almonds: 50 g
- Chicken egg: 3 pieces
3
Mix strawberries with powdered sugar and cook over low heat, stirring frequently, until syrup forms.
- Strawberry: 250 g
- Powdered sugar: 0.8 glass
4
Place the cannoli on a plate, drizzle with strawberry sauce, and serve.
- Strawberry: 250 g