Cannoli Siciliani – crispy pastry tubes filled with flavorful ricotta and dipped in chopped crunchy pistachios… the flavor and texture combination is gorgeous and you won’t be able to stop eating even one.
Source:Home Cooking Adventure
Element
Makes about 20-22 cannoli
Shell Cannoli
2 cups (250g) all-purpose flour
1 tablespoon (15g) sugar
1/2 teaspoon (1g) ground cinnamon
1/4 teaspoon (1g) salt
2 tablespoons (28g) cold butter
1 large egg
1/3 cup (75ml) of Marsala rượu
To fry
Vegetable oil (preferably unflavored oil – I used canola oil)
For washing eggs
1 egg white
Filling Ricotta
25 oz (700g) ricotta cheese, drained
1/2 cup (60g) powdered sugar
Passion from 1 large lemon or orange (about 1 1/2 teaspoons MSG)
For Decoration
Pistachios chopped
Powdered sugar for dusting
