SICILIAN CANNOLI

FOR THE DOUGH:

• 3/4 cup plus 1 tbsp. (100 g) pastry flour
• 2 tbsp. (10 g) unsweetened cocoa
• 3 1/2 tsp. (15 g) sugar
• 1 large egg
• 1 tbsp. marsala wine or rum
• 1 tbsp. (10 g) unsalted butter
• 1 pinch salt

FOR THE FILLING:

• 9 oz. (250 g) fresh ricotta (preferably made from sheep’s milk)
• 1/2 cup (100 g) sugar
• 1 oz. (25 g) candied fruit, roughly chopped
• 1 oz. (25 g) dark chocolate, roughly chopped
• 1 oz. (25 g) pistachio nuts, roughly chopped

OTHER INGREDIENTS:

• Olive oil for frying, as needed
• Confectioners’ sugar, for decorating

INSTRUCTIONS:

1. Combine the flour, cocoa, butter, egg, sugar, and a pinch of salt on a work surface; then add the marsala and continue to knead.
2. When the dough is homogeneous, let it rest for about 30 minutes.
3. Meanwhile, prepare the filling: Pass the ricotta through a sieve into a bowl, stir in the other filling ingredients, and refrigerate.
4. Roll out the dough and cut it into 4-inch (10 cm) squares. Wrap the squares diagonally around metal cannoli tubes.
5. Pour enough oil into a Dutch oven or other heavy pot so that it will be deep enough to submerge the cannoli. Heat the oil, and when hot, fry the cannoli for 1-2 minutes.
6. As soon as the dough becomes golden, remove from the oil, drain on paper towels, and let cool. Then remove them from the metal tubes.
7. Spoon the cannoli filling into a pastry bag and fill the cannoli. Dust with confectioners’ sugar and serve immediately. (After some time, the humidity of the filling will make the dough lose its crispness.)