It’s not an Italian secret anymore! Learn to make the classic Sicilian cannoli in the comfort of your own kitchen. Whether you’ve already tasted Sicily’s “dolce vita” or you dream of visiting the country (and tasting its traditional sweets), indulge the cannoli craving at home with this authentic recipe.
With the holiday season around the corner, Sicilian cannoli will give your menu a sweet Italian twist sure to wow your guests. Yes, it may take time to make the crispy shells and fill the shells with ricotta, but it’s worth the wait… we promise!
Pro tip: enjoy the delectable cannoli as fresh as possible, stuffing them just a few minutes before eating. Otherwise, the ricotta filling can make the shell soggy and ruin its characteristically crisp texture.
Sicilian Cannoli
Skill Level: Advanced
Time: 1 hour, 2 hours to rest
16 cannoli
Ingredients:
For the cannoli:
1 cup all-purpose flour
6 Tsp. Marsala
1 1/2 Tbsp. dry white wine
1 Tbsp. sugar
1 Tbsp. unsalted butter, softened
3/4 Tbsp. cocoa
2 tsp. ground coffee
1 egg white
peanut oil
salt
For the filling:
2 1⁄3 cups sheep ricotta
1 1/2 cups powdered sugar
2 1/2 oz. candied orange peel
1⁄3 cup chocolate chips
orange blossom water
pistachios, finely chopped
Method, for the cannoli:
Whisk the flour, cocoa powder, coffee and sugar in a large bowl and add a pinch of salt.
Cut softened butter into 1/2” pieces and add to the bowl, along with the Marsala and white wine, then knead until a smooth dough forms.
Cover with plastic wrap and place in the refrigerator for 2 hours.
Roll out the dough. Cut 16 circles (4” in diameter) and roll each one into an oval shape.
Wrap each oval around a greased 1” cannoli mold, lapping the opposite edges over one another. Seal the edges by brushing with egg whites.
Heat oil to 340°F and deep fry the dough for a couple of minutes; drain on kitchen paper and let cool completely.
Method, for the filling:
Beat the ricotta with a whisk until soft, then add the powdered sugar.
Combine with the chopped candied orange peel, chocolate chips and 2 Tbsp. orange blossom water.
Fill the cannoli shells, dip the ends in the pistachios and top with powdered sugar.