Description
Cannoli Siciliani is a classic Sicilian pastry featuring crispy, thin fried shells filled with a smooth, sweetened ricotta filling enhanced with vanilla and orange zest. This traditional Italian dessert is finished with a dusting of powdered sugar and optional garnishes such as chopped pistachios and candied citrus peel, delivering a delightful combination of textures and flavors perfect for any occasion.
Ingredients
Scale
For the shells:
- 2 cups all‑purpose flour
- 2 Tbsp granulated sugar
- ¼ tsp salt
- 2 Tbsp cold unsalted butter, cubed
- 1 egg yolk
- 1 tsp ground cinnamon
- 1 Tbsp Marsala wine (inferred from instructions)
For frying & finishing:
- Vegetable oil for deep frying
- Powdered sugar, for dusting
For the ricotta filling:
- 2 cups whole‑milk ricotta, very well drained
- ¾ cup powdered sugar, sifted
- 1 tsp vanilla extract or orange blossom/flower water
- ½ tsp orange zest
- ⅓ cup mini dark chocolate chips
- Optional garnish: chopped pistachios, candied citrus peel or cherries
Instructions
- Prepare the shells dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and ground cinnamon. Rub in the cold unsalted butter pieces until the mixture resembles coarse crumbs.
- Knead the dough: Stir in the egg yolk and Marsala wine, then knead briefly on a floured surface until a smooth dough forms. Wrap the dough tightly in plastic wrap and let it rest for 1 hour to relax the gluten.
- Shape the shells: After resting, roll the dough as thinly as possible. Cut into 4-inch (approximately 10 cm) circles. Wrap each circle around a greased metal cannoli tube and seal the edge with a small dab of egg white to hold the shape during frying.
- Fry the shells: Heat vegetable oil in a deep fryer or deep pot to about 340°F (170°C). Fry the cannoli shells a few at a time until golden brown, about 2 to 3 minutes. Remove promptly while still warm to prevent them from sticking together. Drain on paper towels and allow to cool completely, then carefully slide the shells off the tubes.
- Prepare the ricotta filling: Pass the well-drained ricotta through a fine sieve or beat gently to create a smooth, creamy texture. Stir in sifted powdered sugar, vanilla extract or orange blossom water, and orange zest. Fold in mini dark chocolate chips and optional candied citrus peel. Chill the filling in the refrigerator for at least 8 hours, or ideally 24 hours, to develop the best texture and flavor.
- Assemble the cannoli: Just before serving, pipe or spoon the chilled ricotta filling into the cooled cannoli shells. Optionally, dip each end of the filled cannoli into chopped pistachios or extra chocolate chips. Finish by dusting generously with powdered sugar for a beautiful presentation.
Notes
- Ensure the ricotta is very well drained to avoid a watery filling that will make the shells soggy.
- Rolling the dough as thin as possible is crucial for crispy shells.
- If metal cannoli tubes are not available, substitute with heat-safe small metal tubes or rolls, greased well to prevent sticking.
- The ricotta filling benefits greatly from resting overnight to intensify flavors and improve texture.
- Use fresh vegetable oil and maintain the correct frying temperature to achieve golden, crisp shells without absorbing excess oil.
- For additional flavor variations, try adding chopped candied fruit or a splash of liqueur to the filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian, Sicilian
