Vegan Sicilian cannoli
Cannoli is a dessert traditional of the Sicilian patisserie. It is made of fried dough, then stuffed with ricotta and chocolate chips. Here is the perfect recipe to prepare this sweet, but vegan!
Difficulty:
Medium
Preparation time:
10 minutes + 45 minutes of resting
Cooking time:
5 minutes
Cost:
Low
Ingredients for eight cannoli
- 130 grams of flour
- 15 grams of sugar
- 50 grams of wine (traditionally, Marsala wine)
- 50 grams of unsweetened non-dairy milk (I suggest oat milk)
- 1 tsp of cocoa powder
- 2 tbsp of pistachios
- 350 milliliters of peanut oil
For the filling:
- 200 grams of almond ricotta
- 40 grams of dark chocolate chips
- 50 grams of sugar
Preparation
In a bowl pour flour, sugar, wine, milk, and cocoa powder.
Mix well and knead the dough until it is homogeneous and smooth.
Wrap the dough with cling film and let it rest at room temperature for 45 minutes.
In the meantime, combine in a bowl ricotta, chocolate chips, and sugar.
Cut a little piece of dough and roll it out on the work surface. Cut the dough using a round cookie cutter. Repeat the same procedure until you obtain 8 round pieces of dough.
Wrap the dough around the typical metal cylinders for preparing cannoli, or you can use bamboo canes instead.
Heat the oil and fry the cannoli until browned. Dry them with absorbent paper.
Fill the cannoli with the ricotta and chocolate mix.
Decorate every cannolo with chopped pistachios and serve.
Sicilian cannoli can be kept in the fridge for two days but I suggest eating them right after preparing them.
