Sicilian Cannoli

Gluten Free
Health score
1%
Sicilian Cannoli
180 min.
10
365kcal

Suggestions


Indulge your sweet tooth with the decadent delight of Sicilian Cannoli, a classic Italian dessert that promises to transport you straight to the sun-kissed shores of Sicily. Each bite offers a delightful contrast of crispy, golden shells filled with a rich, creamy filling made from fresh ricotta and a hint of soft goat cheese. Garnished with a sprinkling of chopped pistachios and bittersweet chocolate, this gluten-free dessert is perfect for gatherings, special occasions, or simply as a treat for yourself.

What makes this recipe truly special is the craftsmanship involved in making the delicate shells, which are traditionally fried to a perfect crispness, allowing them to hold the luscious filling without becoming soggy. The subtle flavors of candied orange peel and orange-flower water add a fragrant touch that elevates the dish, making it a feast for the senses.

Whether you're planning a festive dinner, an elaborate family feast, or just want to surprise your friends with an authentic taste of Italy, these Sicilian Cannoli are sure to impress. With a preparation time of 180 minutes, it’s a labor of love that rewards you with 10 delightful servings of pure bliss. So roll up your sleeves and dive into this delightful adventure of flavors and textures—your taste buds will thank you!

Ingredients

  • 0.1 teaspoon baking soda 
  • 0.5 cup bittersweet chocolate unsweetened chopped (not )
  • tablespoon candied orange peel minced
  • 0.3 teaspoon cinnamon 
  • 0.3 cup powdered sugar 
  • 10 servings powdered sugar 
  • large eggs separated
  • cups ricotta cheese fresh
  • oz goat cheese soft
  • tablespoons plum brandy sweet
  • 0.5 teaspoon orange-flower water (also called orange-blossom water)
  • 0.3 cup pistachios unsalted red shelled chopped (not dyed )
  • 0.3 teaspoon salt 
  • tablespoons sugar 
  • teaspoon cocoa powder unsweetened (not Dutch-process)
  • cups vegetable oil 
  • lb frangelico cold
  • lb frangelico cold

Equipment

  • bowl
  • baking sheet
  • paper towels
  • whisk
  • pot
  • plastic wrap
  • hand mixer
  • kitchen thermometer
  • pastry bag
  • tongs
  • pasta machine
  • oven mitt

Directions

  1. Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda.
  2. Add 2 tablespoons lard and blend in with your fingertips until combined.
  3. Add wine and yolk and stir until a dough forms.
  4. Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour.
  5. Beat together ricotta, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat). Fold in nuts and chocolate until combined and chill.
  6. Set smooth rollers of pasta maker at widest setting. Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap). Flatten floured dough into an oval and feed through rollers. Turn dial down 2 notches and feed dough through rollers again. Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used.
  7. Line a baking sheet with plastic wrap.
  8. Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter.
  9. Transfer rounds to baking sheet and keep covered with more plastic wrap.
  10. Roll out remaining dough and cut rounds in same manner. Gather scraps and let stand 10 minutes.
  11. Roll out scraps and cut in same manner.
  12. Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350°F on thermometer.
  13. Meanwhile, lightly oil cannoli tubes. Lightly beat egg white, then brush bottom edge of 1 dough round with egg white. Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal. Make 5 more shells in same manner (keep remaining rounds covered with plastic).
  14. Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds. Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen. (If you allow shell to cool it will stick to tube and shatter when you try to remove it.)
  15. Transfer shells to paper towels to drain and cool tubes before reusing. Wrap remaining dough around tubes and fry in same manner.
  16. Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.
  17. •Dough can be made 1 day before frying shells and chilled.
  18. Let dough stand at room temperature 1 hour before rolling.•Shells can be fried 2 days ahead and cooled completely, then kept, layered between paper towels, in an airtight container at room temperature.

Nutrition Facts

Calories365kcal
Protein9.47%
Fat64.83%
Carbs25.7%

Properties

Glycemic Index
10.21
Glycemic Load
2.92
Inflammation Score
-4
Nutrition Score
7.0047826572605%

Flavonoids

Petunidin
0.2mg
Delphinidin
0.12mg
Malvidin
2.84mg
Peonidin
0.12mg
Catechin
0.36mg
Epicatechin
0.42mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:364.73kcal
18.24%
Fat:26.45g
40.69%
Saturated Fat:9.26g
57.87%
Carbohydrates:23.59g
7.86%
Net Carbohydrates:22.38g
8.14%
Sugar:19.51g
21.68%
Cholesterol:47.03mg
15.68%
Sodium:144.57mg
6.29%
Alcohol:0.46g
100%
Alcohol %:0.37%
100%
Caffeine:7.76mg
2.59%
Protein:8.69g
17.39%
Vitamin K:25.91µg
24.68%
Phosphorus:145.87mg
14.59%
Selenium:10.16µg
14.51%
Calcium:124.54mg
12.45%
Copper:0.22mg
11.22%
Manganese:0.2mg
9.77%
Vitamin B2:0.16mg
9.33%
Vitamin E:1.33mg
8.86%
Magnesium:27.69mg
6.92%
Zinc:1.03mg
6.88%
Vitamin A:321.71IU
6.43%
Iron:1.14mg
6.34%
Fiber:1.21g
4.84%
Vitamin B6:0.09mg
4.65%
Potassium:157.1mg
4.49%
Vitamin B12:0.24µg
3.99%
Vitamin B1:0.04mg
2.96%
Folate:11.11µg
2.78%
Vitamin B5:0.27mg
2.7%
Vitamin D:0.22µg
1.48%
Vitamin B3:0.22mg
1.09%
Source:Epicurious