Sicilian Cannoli: Sweet Delights from Italy’s Heart

Sicilian Cannoli: A Sweet Taste of Sicily
Sicilian Cannoli are iconic Italian pastries that combine crispy, golden shells with a creamy ricotta filling infused with citrus and chocolate.

This recipe brings the authentic flavors of Sicily straight to your kitchen, perfect for any festive occasion or a decadent treat.

Why You’ll Love This Recipe

• Authentic Taste: Brings a true Sicilian dessert experience to your table.
• Crispy and Creamy: A delightful contrast of textures with every bite.
• Customizable: Add your favorite flavors or toppings to make it your own.

Cooking Time

• Preparation Time: 40 minutes
• Resting Time (Dough): 30 minutes
• Cooking Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Servings: Makes about 12 cannoli

Ingredients

For the Cannoli Shells

• 1 cup (120 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1/4 tsp salt
• 2 tbsp (30 g) unsalted butter, softened
• 1/2 cup (120 ml) white wine (or Marsala wine for authenticity)
• 1 egg white, lightly beaten (for sealing)
• Vegetable oil for frying

For the Cannoli Filling

• 2 cups (500 g) ricotta cheese, drained
• 1/2 cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 1/4 cup (30 g) candied orange peel, finely chopped
• 1/4 cup (40 g) mini chocolate chips
• 1/4 cup (30 g) chopped pistachios

Step-by-Step Method

1. Make the Cannoli Shells

1. In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and white wine. Mix until the dough comes together.
2. Knead the dough on a floured surface until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3. Roll out the dough to 1/16-inch thickness. Use a 4–5-inch round cookie cutter to cut out circles.
4. Wrap each circle around a Cannoli mold or metal tube, sealing the edges with a dab of egg white.
5. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the shells in small batches for 2–3 minutes, until golden brown.
6. Remove with a slotted spoon and drain on paper towels. Let cool before sliding the shells off the molds.

2. Prepare the Ricotta Filling

1. In a mixing bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until smooth and creamy.
2. Gently fold in the candied orange peel, mini chocolate chips, and chopped pistachios.

3. Assemble the Cannoli

1. Fill a pastry bag (or zip-top bag with a corner snipped off) with the ricotta mixture. Pipe the filling into both ends of each Cannoli shell until full.
2. Dust the filled Cannoli with powdered sugar for a touch of sweetness.

Tips

• Draining Ricotta: Ensure ricotta is well-drained to avoid a watery filling. Use a cheesecloth or fine sieve overnight for best results.
• Wine Substitute: If you don’t have Marsala, white vinegar or lemon juice can be added to regular wine for similar acidity.
• Storage: Fill shells just before serving to keep them crispy. Store unfilled shells in an airtight container for up to 2 days.

Nutritional Information (Per Cannoli)

Buon Appetito!
Enjoy your homemade Sicilian Cannoli, a decadent dessert that captures the heart of Italian tradition. Perfect for sharing with loved ones, these cannoli are sure to bring a little Sicilian sunshine to your table!

Sicilian Cannoli: Sweet Delights From Italy’s Heart

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Resting Time (Dough) 30 minutes mins

Servings 12 Cannoli

Calories 200 kcal

Ingredients

  

For the Cannoli Shells

• 1 cup 120 g all-purpose flour
• 2 tbsp 25 g granulated sugar
• 1/4 tsp salt
• 2 tbsp 30 g unsalted butter, softened
• 1/2 cup 120 ml white wine (or Marsala wine for authenticity)
• 1 egg white lightly beaten (for sealing)
• Vegetable oil for frying

For the Cannoli Filling

• 2 cups 500 g ricotta cheese, drained
• 1/2 cup 60 g powdered sugar
• 1 tsp vanilla extract
• 1/4 cup 30 g candied orange peel, finely chopped
• 1/4 cup 40 g mini chocolate chips
• 1/4 cup 30 g chopped pistachios

Instructions

 

Make the Cannoli Shells

• In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and white wine. Mix until the dough comes together.
• Knead the dough on a floured surface until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
• Roll out the dough to 1/16-inch thickness. Use a 4–5-inch round cookie cutter to cut out circles.
• Wrap each circle around a Cannoli mold or metal tube, sealing the edges with a dab of egg white.
• Heat vegetable oil in a deep pot to 350°F (175°C). Fry the shells in small batches for 2–3 minutes, until golden brown.
• Remove with a slotted spoon and drain on paper towels. Let cool before sliding the shells off the molds.

Prepare the Ricotta Filling

• In a mixing bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until smooth and creamy.
• Gently fold in the candied orange peel, mini chocolate chips, and chopped pistachios.

Assemble the Cannoli

• Fill a pastry bag (or zip-top bag with a corner snipped off) with the ricotta mixture. Pipe the filling into both ends of each Cannoli shell until full.
• Dust the filled Cannoli with powdered sugar for a touch of sweetness.