TABELIAAUTHENTIC RECIPE
Cannoli SicilianiSicilian Cannoli
- Total
- 14 hr
- Difficulty
- ★★★☆☆
- Serves
- 8 servings
- Prep 1 hr 40 min
- Cook 20 min
- Rest 12 hr
Sicily’s iconic fried pastry tubes. Marsala dough is wrapped around molds and fried, then filled just before serving with sheep’s-milk ricotta and chocolate-chip cream. Freshly filled texture is everything.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (8 servings)
100Authenticity- Cake flour for the shells250 g
- Sugar for the shells30 g
- Lard or unsalted butter30 gLard is traditional.
- Egg1 piece
- Dry Marsala80 mlKey to the shell’s texture.
- White wine vinegar10 mlIts acidity makes the shell crisp.
- Unsweetened cocoa powder10 gFor the shell’s color and flavor.
- Salt1 g
- Frying oil1000 ml180°C.
- Fresh sheep’s-milk ricotta, drained500 gMust be drained starting the day before.
- Powdered sugar for the filling200 g
- Dark chocolate chips80 g
- Candied citron30 gFor decorating the ends.
- Powdered sugar for finishing15 g
Method
Drain the ricotta
- 1 Drain 500 g ricotta thoroughly in a sieve, starting the day before.
Ready when
Allow 720 minutes; continue once thoroughly drained.
Caution
Excess moisture makes the cream collapse; begin the day before.
Knead the cannoli dough
- 1 Mix and knead 250 g cake flour, 30 g sugar, 30 g lard, 1 egg, 80 ml Marsala, 10 ml white wine vinegar, 10 g unsweetened cocoa powder and salt.
Rest the dough in the refrigerator
- 1 Wrap and rest in the refrigerator for 1 hour.
Ready when
Continue once the dough is smooth and elastic, after 1 hour.
Roll and cut the dough
- 1 Roll the dough 2–3 mm thick.
- 2 Cut into circles 10–11 cm across.
Wrap and seal the dough around the tubes
- 1 Wrap around cannoli tubes and seal the edges with egg white.
Ready when
Continue once the dough is wrapped evenly around the tubes.
Caution
Seal the edges firmly or they will come loose during frying.
Fry the shells on their tubes
- 1 Heat the frying oil to 180°C.
- 2 Fry the cannoli on their tubes for 3–4 minutes.
Ready when
They are cooked when golden brown.
Caution
Too many at once will lower the oil temperature.
Remove the tubes and cool the shells
- 1 As soon as they come out of the oil, use a cloth to pull out the tubes.
- 2 Cool completely.
Caution
Beware of burns when removing the tubes; use a cloth.
Make the cream
- 1 Smooth the drained ricotta with a rubber spatula.
- 2 Mix in 200 g powdered sugar and 80 g chocolate chips.
- 3 Transfer to a piping bag.
Ready when
Continue once the cream is smooth and evenly mixed.
Fill the shells from both ends
- 1 Just before serving, pipe cream into both ends of each shell.
Caution
Fresh filling is essential: filling early makes the shells damp. Fill immediately before serving.
Finish with candied citron and powdered sugar
- 1 Decorate the ends with candied citron.
- 2 Dust with powdered sugar and serve.
About this dish
Sicilian cannoli are pastry tubes filled with ricotta. Once associated with Carnival, they now appear in pastry shops throughout the year.
The island’s Carnival celebrations bring floats, costumes and festive food shared by a crowd. Cannoli belong to that celebratory table. Even a single pastry eaten on an ordinary day retains a connection with the festival.
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