Sicilian Cannoli
Crispy, fried pastry tubes filled with a creamy, sweetened ricotta mixture studded with chocolate chips and candied citrus. A classic Sicilian treat with a crunchy exterior and rich, smooth interior that balances sweetness with a hint of citrus zest.
A little context
Cannoli originate from Sicily, traditionally associated with Carnival and Easter celebrations. The name means "little tubes," referring to the shape of the fried pastry. Authentic versions use sheep's milk ricotta, though cow's milk ricotta is common outside Italy. The filling is never sweetened until just before serving to prevent sogginess.
Method
- 01
Prepare the ricotta
Place ricotta in a cheesecloth-lined sieve over a bowl. Refrigerate for at least 1 hour to drain excess liquid. If time is short, press gently to remove moisture.
- 02
Make the dough
In a food processor, combine flour, sugar, salt, and cinnamon. Pulse to mix. Add egg, Marsala wine, butter, and vinegar. Pulse until a dough forms. Do not overwork.
- 03
Rest the dough
Form dough into a disk, wrap in plastic, and rest at room temperature for 30 minutes. This relaxes the gluten for easier rolling.
- 04
Roll and cut
On a floured surface, roll dough very thin, about 1 mm thick. Use a 9 cm (3.5 inch) round cutter to cut circles. Keep covered to prevent drying.
- 05
Wrap the tubes
Lightly grease cannoli tubes. Wrap a dough circle around each tube, overlapping the edges slightly. Seal the seam with a dab of water or beaten egg.
- 06
Heat the oil
In a deep pot or fryer, heat vegetable oil to 175°C (350°F). Use a thermometer to monitor temperature stability.
- 07
Fry the shells
Carefully slide 2-3 tubes into the oil. Fry for 2-3 minutes until golden brown and crisp. Rotate tubes with tongs for even color.
- 08
Cool and remove
Remove shells with a slotted spoon and drain on paper towels. Let cool for 5 minutes, then gently slide the metal tubes out while shells are still warm.
- 09
Make the filling
In a bowl, mix drained ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips and candied orange peel gently.
- 10
Fill the cannoli
Transfer filling to a pastry bag. Pipe filling into both ends of each shell until the filling barely peeks through the center.
- 11
Garnish and serve
Dust with powdered sugar if desired. Serve immediately to maintain shell crispness.
Pro tips
- ✦Drain the ricotta thoroughly; watery filling will make shells soggy.
- ✦Fry at 175°C (350°F); too cool makes them greasy, too hot burns the outside.
- ✦Fill shells only 1 hour before serving to prevent softening.
- ✦Keep fried shells in an airtight container at room temperature until filling.
- ✦Use semi-sweet chocolate chips for better flavor balance than milk chocolate.
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Substitutions
- Marsala wine → dry white wine or orange juice (alcohol-free option available)
- candied orange peel → dried cranberries or raisins (soak in warm water first to soften)
- all-purpose flour → 00 flour (creates a slightly more tender shell)
Storage
Store unfilled shells in an airtight container at room temperature for up to 3 days. Keep filling refrigerated for up to 2 days. Do not assemble until ready to serve.
What to serve with it
- Espresso
- Vin Santo
- Moscato d'Asti
- Bitter chocolate sauce
FAQ
Can I make the shells ahead of time?+
Yes, shells can be fried and stored in an airtight container for up to 3 days. Do not fill until serving.
Why are my shells soggy?+
This usually happens if the ricotta was not drained enough or if they were filled too early.
Can I bake the shells instead of frying?+
Baking is possible but yields a less authentic texture. Brush with oil and bake at 190°C (375°F) for 10-12 minutes.
