Sicilian Cannolo Pistachio "Di Bronte" |

Posted on

17 September 2012


Chef Francesco, Head Chef – Armani/Peck

Sicilian Cannolo Pistachio "Di Bronte"


For Cannoli Dough: 375 g all-purpose flour
50 g white sugar
0.6 g ground cinnamon
40 g shortening
1 egg
1 egg yolk
120 ml sweet Marsala wine or water
15 ml distilled white vinegar
30 ml water
1 egg white
Ricotta filling: 90 g icing sugar
500 g ricotta cheese
80 g candied fruits
50 g pistachio “Di Bronte”
1 orange zest
50 g chocolate drops


  • Procedure for the Cannelloni Dough: In a medium bowl, mix the flour, sugar and cinnamon together. Cut the shortening no larger than a pea
  • Make a hole in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water
  • Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface
  • Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours
  • Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine
  • Roll the dough through successively thinner settings until you have reached the thinnest setting
  • Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface
  • Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour
  • This will help you later in removing the shells from the tubes
  • Roll dough around cannoli tubes, sealing the edge with a bit of egg white
  • Heat the oil to 190 degrees C in a deep-fryer
  • Fry shells on the tubes few at a time for 2 to 3 minutes, until golden. Carefully remove using the tongs, and place on a cooling rack set over paper towels
  • Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell
  • Procedure for the Ricotta filling: In a medium bowl, mix the ricotta with the sugar and the rest of the ingredients together.
Cooks Note

Makes 30 Cannelloni; Presentation: Fill up each cannoli shells with the ricotta filling; Dip the both sides of the cannolo in the chopped pistachio and dust with icing sugar. Serve immediately.

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