There's just something about biting into a Sicilian cannoli — the crunchy shell and sweet, chocolate chip-studded ricotta filling make for one irresistible bite after another. The carnival-fare-turned-quotidian-treat dates back to the Arab rule of the 10th and 11th centuries, and it’s a fighting medium for temporarily transporting yourself to the island.
Sure, you can run out to your local bakery and pick up (at least) a half dozen — it’s easy, we get it. But you can also make cannoli, at home. It’s less easy, yes, but markedly more rewarding.
Our recipe requires some special equipment: cannoli tubes and a deep-frying thermometer.
Pro tip: The ricotta filling can make the shell soggy and ruin its characteristically crisp texture. We suggest stuffing the cannoli just a few minutes before eating them — as the Sicilians do.
Sicilian Cannoli
Skill Level: Advanced
Time: 1 hour + 2 hours resting\
Ingredients for 16 cannoli
1 cup all-purpose flour
6 Tsp. Marsala
1½ Tbsp. dry white wine
1 Tbsp. sugar
1 Tbsp. unsalted butter, softened
¾ Tbsp. cocoa
2 tsp. ground coffee
1 egg white
peanut oil
salt
For the filling
2⅓ cups sheep ricotta
1½ cups powdered sugar
2½ oz. candied orange peel
⅓ cup chocolate chips
orange blossom water
pistachios, finely chopped
Method
For the cannoli shell
Whisk the flour, cocoa powder, coffee, and sugar in a large bowl and add a pinch of salt.
Cut softened butter into ½″ 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.
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.