Ingredients for 12 cannoli
For the cannoli dough:
150 g all-purpose flour
1 teaspoon bitter cocoa powder
1 tablespoon sugar
30 g butter
70 g sweet wine
1 pinch of salt
Sunflower seed oil to taste
For the filling:
350 g ricotta cheese
8 tablespoons of sugar
For garnish: bitter chocolate chips or chopped nuts (hazelnuts, walnuts, etc.)
Time: 40 minutes + 30 minutes resting
Transfer the flour with the salt and sugar to a bowl. Add the cocoa and the cinnamon and mix. Add the butter cut in cubes. Pour in the sweet wine.
Begin to mix the ingredients with a fork.
Transfer the dough to a work surface and knead vigorously until you have a smooth, elastic dough ball. Let it rest, covered in a bowl with a lid for 30 minutes in the fridge.
Dust the surface with a little flour and roll out the dough ball, making a very thin sheet, about 1 mm thick.
Brush the surface of the pastry sheet with sunflower oil.
Using a pastry cutter (or a water glass) about 8 cm in diameter, cut out 12 disks.
Wrap each disc around a cannolo mold and press well at the joint to seal.
Transfer the cannoli to a baking pan, lined with baking paper, and bake in a preheated oven at 180 °C for about 15 minutes. Once the cannoli are cooked, take them out of the oven, let them cool and then slide them out of the molds.
While the cannoli are baking, whisk the ricotta cheese with the powdered sugar until creamy and lump-free. Refrigerate until ready to use.
When the cannoli have cooled, and just before serving them (so they will remain crisp), fill them with the ricotta cream using a piping bag.
Garnish with chocolate chips or nuts coarsely cut and sprinkle with a little powdered sugar.
Don’t have cannoli molds? Follow this tutorial (yes it’s in Italian but there are photos for all the steps and you can use google translator): all you need is some tin foil and disposable aluminum baking pans.
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