Cannoli Napoleon

Name: Cannoli Napoleon
Yield: makes 6 to 8 cannoli napoleons
Ingredients: 1 1/2 cups all-purpose flour, plus more for rolling; 2 tablespoons sugar; 1/4 teaspoon salt; 2 tablespoons olive oil; 1 teaspoon white vinegar; 1/2 cup dry red wine, or as needed; 1 pound (2 cups) fresh ricotta; 2/3 cup powdered sugar, plus more for decoration; 1 tablespoon Grand Marnier (optional, but very good!); 1 ounce unsweetened chocolate, or 3 tablespoons bittersweet chips; 2 tablespoons candied orange rind; 2 tablespoons whole toasted almonds; 1 cup vegetable oil, or as needed; Optional garnish: honey or finely grated chocolate; A food processor to mix the pastry dough; An electric mixer for whipping the ricotta cream; A wide, heavy skillet and tongs for frying the pastry

December 14, 2011

Pasticcerie, pastry shops, also referred to as Catlisch (a name inherited from the Swiss), are a grand tradition in Palermo. The city was greatly influenced by the French and Swiss in their pastry-making. When I am in Sicily, cannoli and desserts made with citrus are my favorites. In Palermo, I always enjoy desserts and a great cup of espresso at my dear friend’s pastry place, Pepino Stancanpiana’s Catlisch. My Sicilian chef at Felidia, Fortunato Nicotra, makes an elegant version of this, Sicily’s favorite dolce, with deep-fried disks of cannoli pastry stacked high with layers of ricotta cream in between. I like to fry squares of pastry in a skillet—no deep-fryer needed—and build a crispy, creamy cannoli napoleon. In Sicily, cannoli filling is made with sheep’s-milk ricotta, which has a distinctive flavor that can’t be matched by ordinary processed ricotta. Fresh cow’s-milk ricotta, which is widely available now, is what I use. Be sure to drain it well, sweeten lightly, mix with chopped bitter chocolate, candied orange, and toasted almonds for real Sicilian cannoli and add a touch of Grand Marnier for additional flavor.

Recipe notes