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Saturday, June 28, 2014

Sicilian Cannoli

Before I start I want to wish all muslim readers a very blessed Ramadhan month. We start fasting tomorrow..  Its quite exciting  during the Ramadhan month( thats the muslim fasting month), everyone is in good spirits and the shops are crowded and the shop keepers stock up with loads of food.  Not just here but I have experienced this excitement and chaos even in Malaysia.

Have you ever come across a recipe where you are so curious about its taste that your would go to various lengths just to get the taste. Well , these Italian pastries caught my attention way back while I was living in Malaysia three years ago. I saw it on one of David Rocco's shows. They looked so interesting and delicious that I kept wondering how I can make it just to get a taste of it.  The problem I had was making the cannolis, I kept wondering how to make the tubes as I didnt have anything to keep the cylindrical shape.
Then I saw on one of the blogs , where someone had used some tin foil to make tubes for another desert or something. So I decided to try and make my cannoli tubes using tin foil rolled into cylindrical tubes and wound the piece of pastry around it and then fried it.

Since I dont use wine in my cooking I wondered what I can use to make the dough,  as David had used white wine to make the dough, I replaced with sparkling white grape juice although maybe next time I will try with orange juice as orange and chocolate goes well together, what do you guys think? would it work as well?

After frying I had another problem, they did puff up and held the shape but were quite soft , not crispy, so I drained all the oil off on kitchen paper , removed the tin foil , and arranged the fried tubes on a wire rack over a baking tray and popped in a hot oven  for 5-10 minutes, then removed it. They came out all nice and crispy  !!!.

Ricotta is quite expensive  over here but cheaper than mascapone , maybe next time I make this I will try and attempt to make my own ricotta as I have seen in some of the food websites and blogs.  But the taste !!! yummm .. Its a good treat to make when cooking for a special group of friends or loved ones.

Recipe : Sicilian Cannoli recipe adapted from David Rocco's Sicilian Cannoli from David Rocco's Dolce Vita Show

Makes about 10

1 cup flour
1 tbsp cocoa powder
pinch salt
1 tbsp margerine
1/4 cup sparkling white grape juice
a little water

Filling :
1 tub (250g) Ricotta Cheese
1/2 cup castor sugar ( or grind regular sugar in a grinder )
about 50 grams dark chocolate , chopped finely

oil for deep frying ( olive oil or vegetable oil)
icing sugar to dust

Take a large sheet of aluminum foil, using a ruler , cut about 8 inch x 4 inch rectangles pieces 10 pieces in total. Roll each  ,making sure each is about 1 inch wide, tubes.  Staple  the loose end so the foil stays in place. Set aside
home made cannoli tubes
Prepare the dough  by sifting flour and cocoa with pinch of salt into a mixing bowl.  Rub margerine into the flour, then add grape juice and start to mix with your fingers. Then add a little water, till the mixture comes   together . Knead a few times and wrap in cling film and leave at room temperature for 1 hour.

After 1  hour, dust your work surface with flour and roll your dough  into a thin round or square ( it doesnt really matter what shape). Using about 6 inch wide round pastry cutter ( I used a bowl since I dont have a pastry cutter) and cut 10 circles.

Take a piece of prepared foil cylinder and wound each circle around it and seal the ends together with a little water. Set a side and finish the rest.
make sure you seal with water as it might come apart while frying
Heat your fat fryer or saucepan filled with oil ( not really filled to the bring , just enough for deep frying).  Fry your tubes till they float to the top with little bubbles.  Fry  in batches. Remove and drain on kitchen paper.

If the tubes are soggy, drain well, remove the aluminium foil carefully  and  place on a wire rack placed over baking sheet and pop in a moderately hot oven ( about gas mark3-4) for 5- 10 minutes. ( keep on middle shelf of the oven) Remove and cool .

While the tubes cool, make the filling by whisking the ricotta in a bowl with sugar ( taste to adjust the sweetness for your liking) . Stir in chopped chocolate. Fill a pipping bag , fitted with a wide nozzle and pipe the ricotta into the cooled  cannoli tubes.Dust  the filled tubes with icing sugar. Serve and enjoy !!

The boys loved the ricotta filling so they helped to clean the bowl :).
Helping to clean the bowl


  1. You did a great job creating those delicious cannolis!

  2. Wow! Yumm.. So crispy. Ramadan kareem dear Nammi

  3. that looks really yumm... ramadan kareem, dear...

  4. These are stunning Nammi! They turned out so good! Wish I could have one. :-)


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