Sicilian cannoli with cherries
4 servings
60 minutes
Cherry Sicilian cannoli is a true Italian delicacy with roots in sunny Sicily. Crispy tubes made from aromatic dough soaked in wine and cinnamon transform into delicate pastries filled with airy ricotta infused with hints of vanilla and citrus freshness. This combination gives the cannoli a rich creamy flavor accented by tart-sweet cherries and caramelized orange zest. The dish is perfect for cozy tea times as well as elegant celebrations, where it becomes a symbol of Italian hospitality. In every bite are echoes of ancient traditions of Sicilian pastry chefs creating desserts that enchant generations.
1
For the test, in a large bowl, beat 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 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.
- Wheat flour: 2 glasss
- Sugar: 1 glass
- Ground cinnamon: 2 teaspoons
- Salt: 1 teaspoon
- Butter: 50 g
- Dry red wine: 5 tablespoon
- Chicken egg: 2 pieces
2
Divide the dough into four parts. Roll each part quite thin (about 2 mm thick). Cut out circles from the dough with a diameter of 10 cm. Place the circles on parchment paper. Continue this with all the dough. Then, stretching the dough into an oval, wrap it around the 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.
- Egg white: 1 piece
3
Pour enough vegetable oil into a pot to fry the tubes in deep fat. Heat it sufficiently and fry all batches of cannoli until light brown for 1-2 minutes. Using tongs, place the cannoli on a paper towel. While the cannoli are still hot, carefully remove the tube mold and transfer to a plate. Leave to cool completely.
- Vegetable oil: 1 l
4
For the filling, whisk ricotta, 3/4 cup sugar, vanilla, 1 teaspoon cinnamon, and orange zest in a large bowl until smooth. Pipe the filling into cannoli shells. Decorate each cannoli with half a maraschino cherry and a piece of orange zest.
- Ricotta cheese: 500 g
- Sugar: 1 glass
- Vanilla extract: 2 teaspoons
- Ground cinnamon: 2 teaspoons
- Orange zest: 1 teaspoon
- Red maraschino (cocktail) cherry: 12 pieces
- Candied orange peel: 12 pieces
