Sicilian Cannoli: The Traditional Delight from Sicily
Category: Desserts
Servings: 30
The Sicilian Cannoli is one of Italy’s most beloved desserts, famous worldwide for its crisp, golden shell and creamy, ricotta-filled center. It’s the perfect balance of textures—crunchy on the outside, smooth and rich on the inside. Making authentic Sicilian cannoli is a labor of love, requiring patience and a careful hand to achieve the perfect result. Whether you’re celebrating a special occasion or simply indulging in a treat, these homemade cannoli will transport you straight to the sun-kissed shores of Sicily.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 flour (all-purpose) | 260g |
| Granulated sugar | 20g |
| Lard (or shortening) | 30g |
| Unsweetened cocoa powder | 5g |
| Fine salt | 1 teaspoon |
| Egg (whole) | 20g |
| White wine vinegar | 10g |
| Marsala wine | 60g |
| Ricotta cheese (preferably sheep’s milk) | 1kg |
| Granulated sugar | 130g |
| Dark chocolate chips | 80g |
| Eggs (for egg wash) | As needed |
| Seed oil (for frying) | 1L |
| Candied cherries | As needed |
| Powdered sugar | As needed |
| Crushed pistachios | As needed |
| Candied orange peel | As needed |
Instructions
Step 1: Prepare the Cannoli Shells
To begin your Sicilian cannoli journey, start with the dough for the shells. In a large mixing bowl, combine the 00 flour, cocoa powder (sifted), granulated sugar, fine salt, and cold lard. These ingredients create the rich, crumbly texture that gives the shells their characteristic crispiness.
Next, add the Marsala wine to the mixture and begin kneading with your hands. It will take a bit of effort, as the dough may feel dry and crumbly at first, but with a little patience, it will come together. After the initial mixing, transfer the dough onto a floured surface and knead it for about 10 minutes, until the dough becomes smooth and firm.
Once the dough is well-mixed, cover it with plastic wrap and refrigerate for at least 1 hour. This resting time allows the dough to relax and become easier to roll out.
After the dough has rested, remove it from the fridge and let it sit at room temperature for about 30 minutes. This will help it soften and make the rolling process much easier.
Step 2: Roll and Shape the Dough
Divide the dough in half, keeping the unused portion covered to prevent it from drying out. Lightly dust both sides of the dough with flour and begin rolling it out with a rolling pin. Start from the edges and work your way to the center, pressing gently as you go. Initially, the dough may tear, but don’t worry—simply press it back together and continue rolling.
Once the dough is smooth and even, use a pasta machine to roll it out. Start with the widest setting, and progressively decrease the thickness, going down to the number 8 setting (which is about 0.5mm). This step is crucial as it ensures the dough is thin enough to fry up light and crispy.
Once the dough has been rolled thin, use a pastry cutter or a sharp knife to cut it into squares, each about 10×10 cm. To form the classic cannoli shape, take each square, gently stretch it with your fingers, and place a metal cannoli tube in the center. Wrap the dough around the tube, brushing the edges with egg wash to seal them.
Step 3: Fry the Cannoli Shells
Heat the seed oil in a deep pot until it reaches 180°C (measured with a cooking thermometer). The oil should be deep enough to fully submerge the cannoli shells. Using a slotted spoon or a metal spider, carefully lower the cannoli tubes into the hot oil, one at a time. Fry them until golden brown and crisp, which should take about 1 minute. Make sure to turn them frequently to ensure even frying.
Once the shells are golden and crisp, carefully remove them from the oil and let them drain on a plate lined with paper towels. Allow them to cool slightly before gently sliding the metal tubes out of the shells. Let the shells cool completely before filling them with the ricotta mixture.
Step 4: Prepare the Ricotta Filling
While the shells are cooling, you can prepare the delicious ricotta filling. In a large bowl, sift the ricotta to remove any excess moisture and ensure a smooth texture. Add the sugar and mix until the filling becomes creamy and sweet. Stir in the dark chocolate chips for a rich, slightly bitter contrast that pairs perfectly with the sweet filling.
For an extra touch of indulgence, transfer the ricotta mixture into a piping bag or a pastry bag fitted with a wide tip. This will make it easier to fill the shells without making a mess.
Step 5: Assemble the Cannoli
Once the shells are fully cooled, it’s time to fill them with the ricotta mixture. Carefully pipe the filling into the shells, making sure to fill both ends for an even distribution of the creamy goodness. Be gentle during this step to avoid cracking the delicate shells.
For an extra burst of flavor and color, garnish the ends of the cannoli with crushed pistachios, candied orange peel, or candied cherries. These toppings not only add a pop of color but also bring a delightful texture and additional sweetness to each bite.
Step 6: Final Touch and Serve
Before serving, dust the cannoli with powdered sugar for a classic finishing touch. The cannoli should be served fresh to enjoy the perfect balance of crispy shells and creamy filling. Enjoy these delectable treats with family and friends, and savor the authentic flavors of Sicily in every bite.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Sugars | 18g |
| Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 45mg |
| Sodium | 50mg |
| Fiber | 1g |
Tips for Perfect Cannoli:
- Dough Texture: The dough should be firm, but not too dry. If it’s too crumbly, add a small splash of Marsala or wine vinegar to bring it together.
- Frying: Make sure the oil temperature stays consistent at 180°C. If the oil is too hot, the shells will burn. If it’s too cold, they will become greasy.
- Shells: For the crispiest shells, let them cool completely before filling them. If you fill them too early, they may become soggy.
- Filling Variations: Traditional Sicilian cannoli is made with sheep’s milk ricotta, but you can also use cow’s milk ricotta for a slightly different flavor. Experiment with other mix-ins like chopped candied fruits, nuts, or even a touch of vanilla extract.
These Sicilian Cannoli are an indulgence worth every step. Whether you make them for a special celebration or a weekend treat, they’re sure to impress with their authentic flavor and irresistible texture. Enjoy the sweet taste of Sicily in the comfort of your home!
