Cannoli Siciliani
Crispy fried shells filled with sweet ricotta - Sicily's iconic street dessert
Perfect Wine Pairings
Passito di Pantelleria (Sicily)
Made from Zibibbo (Muscat) grapes dried in Sicilian sun. Apricot and honey notes complement ricotta sweetness.
Malvasia delle Lipari (Sicily)
Sweet wine from volcanic islands. Candied orange peel echoes the candied fruit in traditional filling.
Marsala Dolce (Sicily)
Sweet Marsala with fig and caramel notes pairs beautifully with fried pastry.
Ingredients
For the Shells:
- 250g (2 cups) all-purpose flour
- 30g (2 tbsp) sugar
- ¼ tsp cinnamon
- Pinch of salt
- 30g (2 tbsp) lard or butter, softened
- 1 egg
- 90ml (⅓ cup + 1 tbsp) dry Marsala wine
- Vegetable oil for frying
For the Filling:
- 500g (2 cups) sheep's milk ricotta, drained overnight
- 150g (¾ cup) powdered sugar
- 50g (¼ cup) candied orange peel, finely chopped
- 50g (⅓ cup) mini chocolate chips
- 1 tsp vanilla extract
- Zest of 1 orange
For Finishing:
- Powdered sugar for dusting
- Chopped pistachios
- Additional candied orange peel
Instructions
- Make Dough: Mix flour, sugar, cinnamon, salt. Cut in fat. Add egg and Marsala gradually until dough forms. Knead until smooth. Wrap, rest 1 hour.
- Roll Shells: Roll dough very thin (2mm). Cut 4-inch circles. Wrap around metal cannoli tubes, sealing edges with beaten egg white.
- Fry: Heat oil to 180°C (350°F). Fry shells on tubes until golden brown and bubbly, 2-3 minutes. Drain on paper towels. Cool, then gently twist to remove tubes.
- Make Filling: Push drained ricotta through fine-mesh sieve. Mix with powdered sugar until smooth. Fold in candied peel, chocolate chips, vanilla, and zest. Refrigerate until ready to fill.
- Fill and Finish: Pipe or spoon ricotta into shells just before serving. Dip ends in chopped pistachios or candied peel. Dust with powdered sugar.
Chef's Notes
The Sicilian Way: Authentic cannoli use sheep's milk ricotta, which is drier and more flavorful than cow's milk ricotta. If using cow's milk ricotta, drain overnight in cheesecloth.
Shell Crispness: Fill shells immediately before serving. Contact with moist ricotta makes them soggy within 30 minutes.
Frying Temperature: Too hot and shells burn before cooking through. Too cool and they absorb oil and become greasy.
Make-Ahead: Shells can be fried 2 days ahead, stored airtight. Filling can be made 1 day ahead. Assemble at the last minute.