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Italian

Cannoli siciliani

Crisp Marsala-scented shells are fried until blistered, then filled at the last moment with sweetened sheep’s milk ricotta. The ends are finished with dark chocolate, candied orange, and pistachio in the Sicilian way.

Cannoli siciliani — Italian — ChefSnap
45 mins + overnight drainingPrep
15 minsCook
8Serves
HardDifficulty
620 kcal per serving18g protein 58g carbs 36g fat

Ingredients

Method

  1. Place the ricotta in a fine sieve or cheesecloth set over a bowl and refrigerate overnight to drain thoroughly.
  2. For the shells, mix the flour, granulated sugar, cocoa powder, and salt in a bowl.
  3. Rub in the softened lard until the mixture looks sandy.
  4. Add the Marsala and vinegar, then knead to a firm, smooth dough, adding only a few drops more Marsala if needed.
  5. Wrap the dough and let it rest at room temperature for 1 hour.
  6. Pass the drained ricotta through a fine sieve, then fold in the powdered sugar, cinnamon, chopped chocolate, and candied orange.
  7. Cover the ricotta cream and refrigerate until needed.
  8. Roll the dough very thinly, about 1 mm thick, and cut four rounds of about 10 cm.
  9. Wrap each round around a metal cannoli tube, brushing one edge with egg white to seal firmly.
  10. Heat lard or neutral oil to 175°C in a deep pan.
  11. Fry the cannoli shells in batches until dark golden, crisp, and lightly blistered, about 1 to 2 minutes.
  12. Drain the shells on paper towels, let them cool briefly, then carefully slide out the metal tubes.
  13. When the shells are completely cool, spoon the ricotta cream into a piping bag.
  14. Fill each shell from both ends just before serving so the pastry stays crisp.
  15. Dip the exposed ricotta ends in chopped pistachios and dust the cannoli lightly with powdered sugar.

Common questions

Can I substitute the sheep’s milk ricotta or Marsala wine in cannoli siciliani?

Yes. If sheep’s milk ricotta is unavailable, use well-drained whole-milk ricotta, ideally passed through a sieve for a smoother filling. For Marsala, use dry sherry, white wine, or a mix of wine and a little vinegar.

How far ahead can I make the cannoli shells and filling?

Make the shells 1-2 days ahead and store them airtight at room temperature so they stay crisp. The ricotta filling can be made up to 24 hours ahead and chilled, but fill the shells only right before serving.

What are the most common mistakes when making cannoli shells?

The biggest mistakes are dough that’s too wet, shells rolled too thick, and frying at too low a temperature. Any of these leads to tough or blisterless shells. Also, seal the edges well so they don’t open during frying.

How should I store cannoli after frying?

Store fried shells completely cooled in an airtight container with paper towel, away from moisture. Keep filling refrigerated separately. Once filled, cannoli should be eaten within 30-60 minutes for the best crisp texture, since the shells soften quickly.

What’s the best way to serve cannoli siciliani?

Fill the shells just before serving and dust with powdered sugar if desired. Finish with extra chopped chocolate, candied orange peel, or pistachios. Serve chilled but not icy cold, so the ricotta filling tastes creamy and the shell stays crisp.