This is a lighter and baked version of the classic Sicilian cannoli.
Cannoli is one of the pillars of Sicilian pastries and originated as a Carnival dessert.
The name comes from the fact that the dough was rolled around reeds ("canne" in Italian) and then fried.
Add 150 g of all-purpose flour, 1 tbsp of bitter cocoa powder, and 1 tbsp of white sugar to a bowl. Mix to combine
Add 30 g of butter and mix until you obtain a coarse texture
Season with salt and cinnamon powder to taste
Add 70 ml of sweet wine and mix until you obtain a rough dough
Knead vigorously on a clean work surface until you obtain a smooth and elastic dough ball
Return the dough to the bowl and cover with a lid. Place in the refrigerator for 30m to relax the dough
Preheat the oven to 180 °C
Roll out the dough with a rolling pin until it is 1 mm thick
Punch the dough with an 8 cm ring cutter
Brush the disks with sunflower oil
Roll the disk over a cannoli mold to wrap it. Press well at the joint to seal
Place the cannoli on a baking tray
Bake the cannoli for 15m until pale and crunchy
Add 350 g of ricotta and ½ cup of white sugar to a bowl. Whisk until lump-free and the sugar is completely dissolved
Place the ricotta filling in a piping bag
Remove the cannoli mold once the cannoli are at room temperature
Fill the cannoli just before serving by inserting the piping bag tip and pressing the ricotta filling to the edge. Repeat on the other side
Garnish with chopped chocolate and hazelnuts, and sprinkle powdered sugar to taste. The baked cannoli is ready
Buon appetito. Enjoy!
Yield 12 portions
All-Purpose Flour150 g
Bitter Cocoa Powder1 tbsp
White Sugar1 tbsp
Cinnamon Powderto taste
Sweet Wine70 ml
White Sugar½ cup
Chopped Hazelnutto garnish
Chopped Chocolateto garnish
Powdered Sugarto sprinkle