Traveling through the vibrant streets of Sicily, I was captivated by the charming pastry shops brimming with delicate cannoli. The crisp shells filled with sweet, creamy ricotta beckoned me with their rich history and flavors. Inspired by the sun-kissed landscapes and the fragrant spice markets of the Mediterranean, I decided to create a twist on this classic dessert by introducing exotic elements like cardamom and pistachio. Each bite of these spiced cannoli transports you to a bustling Sicilian market, where the air is perfumed with the scent of warm pastries and sweet spices.
Ingredients
For the Cannoli Shells:
– 1 ½ cups all-purpose flour
– 2 tablespoons sugar
– ½ teaspoon cinnamon
– ¼ teaspoon salt
– 3 tablespoons unsalted butter, chilled and diced
– 1 large egg
– 1 tablespoon white wine or vinegar
– Oil for frying
For the Ricotta Filling:
– 2 cups ricotta cheese, drained
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– ½ teaspoon ground cardamom
– ½ cup finely chopped pistachios
– Zest of 1 orange
– A pinch of sea salt
For Garnish:
– Chopped pistachios
– Mini chocolate chips
– Powdered sugar for dusting
Instructions
To prepare the cannoli shells, whisk together the flour, sugar, cinnamon, and salt in a mixing bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk the egg and add the white wine (or vinegar). Gradually mix the wet ingredients into the dry ingredients until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
Roll out the rested dough to about 1/8 inch thick and cut it into circles of about 4 inches in diameter. Wrap each circle around a cannoli tube, sealing the edges with a little water or egg wash. Heat oil in a deep pan to 350°F (175°C) and carefully fry the cannoli shells until golden brown, about 2-3 minutes. Remove them with a slotted spoon and drain on paper towels.
While the shells cool, prepare the filling. In a mixing bowl, combine the drained ricotta, powdered sugar, vanilla extract, ground cardamom, chopped pistachios, orange zest, and a pinch of sea salt. Mix until smooth and creamy.
Once the cannoli shells are completely cool, carefully remove them from the tubes. Using a piping bag or a zip-top bag with the corner snipped off, fill each shell with the ricotta mixture.
To finish, sprinkle the ends of each filled cannoli with chopped pistachios and mini chocolate chips. Dust lightly with powdered sugar for an elegant touch.
Serve your exotic spiced cannoli immediately and watch as your guests are transported to the enchanting streets of Sicily with every delectable bite. Enjoy the rich cultural flavors and let your taste buds embark on a sweet adventure!