Sicilian Cannoli with Ricotta and Walnuts

Sicilian Cannoli with Ricotta and Walnuts, a popular Italian pastry, embodies the flavors of Sicily. Chopped walnuts are mixed with ricotta and candied fruits to fill the crispy dessert shells.

Ingredients

Filling

• 1/4 cup ricotta
• 3 cups powdered sugar, divided
• 1/2 cup chopped California walnuts
• 2 tablespoons candied fruits, chopped into small pieces (optional)

Assembly

• Vegetable oil (for frying)
• 2 cups all-purpose flour
• 1 tablespoon cocoa powder
• 1/4 cup powdered sugar
• 1 egg + 1 white egg, divided (reserve the single egg white for sealing the shells prior to frying)
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened to room temperature
• 2 tablespoons sweet white wine, such as Moscato
• 2 tablespoons white vinegar
• Maraschino cherries (garnish)

Instructions

Filling

1. Line a medium size sieve with 3 to 4 layers of cheesecloth. Place sieve or strainer over a bowl. Drain the ricotta. A heavy pan can be placed on top of the cheesecloth-wrapped ricotta to speed up the draining process.
2. Whisk the drained ricotta with 2 1/2 cups powdered sugar. Pass ricotta mixture through a sieve or thin strainer.
3. Add the walnuts and candied fruits to ricotta mixture and stir until combined.
4. Place mixture into a piping bag with a star tip and set aside.

Assembly

1. Heat pan filled with oil to 1/2 inch in large pan or electric skillet over medium heat (350 degrees F).
2. Prepare the dough by mixing flour with the cocoa powder, powdered sugar, egg, cinnamon and salt.
3. Add butter, wine and vinegar slowly into the dry ingredients while kneading.
4. Form a ball, flatten into a disc, and wrap in plastic wrap and let rest in the refrigerator for one hour.
5. Roll out the dough to a thickness of about 1/8 inch and cut into circles with a pastry cutter 3 1/2 inches in diameter. Pull the circles to shape into an oval and roll on metal cannoli mold.
6. Brush the edges of the dough with egg white to seal the dough shape. Place cannoli in hot oil and fry until golden brown and crispy, about 3 to 4 minutes, turning occasionally. Let them drain on absorbent paper towels and cool completely.
7. Once cool, remove from molds and fill the shells with ricotta cream and walnuts.
8. Decorate the ends with cherries and sprinkle with remaining 1/2 cup powdered sugar, and serve.

Yield: 20 servings; 1 cannoli each

Notes

For full size cannoli, a larger dough round is recommended.

Be sure not to get egg white on the cannoli molds as the shells will stick to the cylinders.

Attribution

Recipe and photo used with permission from: California Walnuts