Fried cannoli

Fried cannoli can be a variation of the classic Sicilian cannoli, where instead of being filled, they can be mixed with sweet ingredients and then fried. Here I propose a simple recipe to prepare sweet fried cannoli, inspired by tradition but with a different touch.

Ingredients

• 250 g of 00 flour
• 30 g of sugar
• 30 g of melted butter
• 1 egg
• 1 egg yolk
• 1 shot of Marsala wine
• A pinch of salt
• Grated zest of 1 lemon
• Oil for frying
• Powdered sugar as needed

Preparation

1. In a large bowl, mix the flour and sugar.
2. Add the melted butter, egg and yolk, Marsala wine, a pinch of salt, and the grated lemon zest.
3. Work all the ingredients until you have a homogeneous dough, then wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
4. Roll out the dough on a floured surface to a thickness of about 2-3 mm.
5. Cut the dough into rectangles of about 10x15 cm and wrap each rectangle around special metal cannoli cylinders (or, if not available, stainless steel tubes can be used).
6. Seal the edges well, so that the dough does not open during cooking.
7. Heat the oil in a deep pan, and when it has reached the right temperature (175-180 °C), immerse the cannoli one at a time, browning them evenly.
8. Once fried, drain them on paper towels and let them cool.
9. Carefully remove the cylinders and dust the cannoli with powdered sugar before serving.

Curiosity

The classic Sicilian cannolo is a dessert that consists of a shell of fried shortcrust pastry filled with sweetened ricotta cream, sometimes enriched with chocolate chips or candied fruits. Originating from Sicily, the cannolo is one of the symbols of Italian patisserie in the world.

If you want a variant closer to the traditional recipe of Sicilian cannoli, let me know and I will provide you with the recipe with the procedure for the ricotta cream and the preparation of the crispy shells!