Cannoli tubes in sicilian

12 servings
1 hour 30 min

First, we will prepare all the ingredients and mix the dough.

For the dough, sift the flour into a bowl, add powdered sugar and ground cinnamon to it. By the way, if desired, the tubes can be made chocolate, for this 2 tsp flour we replace with the same amount of cocoa powder. And also, if desired, you can add 1 tsp soluble coffee powder to the dough. Mix all dry ingredients thoroughly.

Add pieces of cold butter to the bowl.

And in quick movements (the oil should not melt) we rub the oil with flour to the state of small crumbs.

We add wine.

And quickly knead the homogeneous dough. By the way, since flour is of different quality, wine may need a little more or a little less, so we add it in small portions. We don't mix the dough for a long time.

Transfer the finished dough into a bag or wrap it in cling film and send it to the refrigerator for 45-60 minutes.

Meanwhile, we will deal with the filling. Put ricotta in a bowl and add sugar (or powdered sugar) to it.

Stir/beat with a whisk or mixer until the sugar is completely dissolved, and the ricotta turns into a lush and light mass.

Pour cold cream into a separate container and beat until you have a dense cream.

In small portions, we introduce whipped cream into ricotta with sugar.

Gently mix, we should have a light and tender cream.

At the very end, if desired, we introduce finely chopped candied fruits (orange or lemon), crushed pistachios or chocolate crumbs into the cream. And, if desired, you can add only vanilla. I used candied orange wedges. Mix the cream so that our supplements are evenly distributed. Cover the bowl with film and send our cream to the refrigerator.

After 45-60 minutes, we take out our dough from the refrigerator and roll it out very thinly (the rolling thickness is about 1-2 mm).

Using a ring with a diameter of 7-8 cm, we cut out circles from the dough. By the way, if desired, if you do not have the desired size of cutting, then cut the dough into squares with sides of about 7-8 cm. Collect the trimmings of the dough together and roll it out again.

We wrap cut-out dough mugs around metal tubes. At the junction, lubricate one edge of the dough with egg white (or water) and cover with the second end.

We connect the edges very carefully! This is important as the tube can open during frying.

In a deep saucepan, we heat vegetable oil to 180 C (I took somewhere 600-700 ml, but I think that it is possible to take less).

We lower our tubes into hot oil (literally 2-3 pieces).

And fry the tubes for 30 seconds until golden.

Put the finished tubes on paper towels and leave to cool. When the tubes are cool enough, remove them from the metal molds.

Transfer the cooled cream into a pastry bag with a shaped or round nozzle. If suddenly there is no bag, then you can use a dense package or a brand new stationery file for paper. Fill the bag with cream and cut the corner.

We fill completely cooled tubes with cream. By the way, this must be done immediately before serving, since the cream is wet enough and the tubes quickly soak.

Filled with cannoli, if desired, we decorate with finely chopped pistachios, chocolate crumbs or candied fruits. Also, before serving, cannoli can be sprinkled with icing sugar.

That's all! Sicilian Cannoli are ready! Enjoy your meal!