Sicilian cannoli

Ingredients for 1 servings:

• 150 g flour
• 15 g cocoa powder
• 30 g butter
• 1 egg(s)
• 25 g sugar
• ½ jar Marsala
• Oil for frying
• 400 g ricotta
• 200 g powdered sugar
• 100 g chocolate (block chocolate)
• 50 g pistachios
• 1 pinch of cinnamon

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

Dessert recipe from Sicily

Knead the first 6 ingredients into a dough. Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour. After the resting time, roll out the dough thinly. This works best with a pasta machine. Cut the pasta sheets into small 10 x 10 cm squares. Roll these onto bamboo pieces or metal rolls (cannoli molds) that are 10 cm long and 2.0 to 2.5 cm in diameter. To do this, place the bamboo diagonally on the pasta squares, then fold the top and bottom corners over the roll and press together. Fry in hot oil and then drain on kitchen paper. For the cream, sieve the ricotta to avoid lumps. Mix in the powdered sugar and cinnamon until a smooth cream forms. Finally, fold in the grated chocolate block and chopped pistachios. Fill the cooled cannoli with the cream and dust with powdered sugar. Tip: The shells (that’s what the fried dough tubes are called) can be prepared a day in advance and even frozen. Fill them just before eating to prevent them from getting soggy.