Recipes › Dessert › Sicilian Cannoli Recipe

Sicilian Cannoli Recipe

Recipe by Pedro M. A. Neves

Sicilian cannoli are crispy, fried pastry tubes filled with a rich, creamy ricotta mixture studded with candied fruit and chocolate chips. These iconic Sicilian sweets deliver a perfect contrast of crunchy shells and smooth, sweet filling, making them one of Italy's most beloved desserts. Master this traditional recipe to create authentic cannoli that taste like they came from a Palermo bakery.

Ingredients

• 250g all-purpose flour (1¾ cups)
• 50g granulated sugar (¼ cup)
• ½ teaspoon salt
• 30g unsalted butter, softened (2 tablespoons)
• 1 large egg yolk
• 60ml dry white wine (¼ cup)
• oil for frying (approximately 1 liter)
• 500g whole milk ricotta, well-drained (1 lb)
• 300g powdered sugar (2⅜ cups)
• 100g candied orange peel, finely diced (⅔ cup)
• 75g candied citron, finely diced (½ cup)
• 75g dark chocolate chips (½ cup)
• 2 tablespoons finely chopped pistachios
• ½ teaspoon vanilla extract
• 1 tablespoon powdered sugar for dusting

Instructions

1. In a medium bowl, combine flour, granulated sugar, and salt. Create a well in the center and add softened butter, egg yolk, and white wine. Mix with a fork until shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

2. Wrap dough in plastic wrap and let rest at room temperature for 30 minutes. This allows gluten to relax for easier rolling.

3. On a floured surface, roll dough extremely thin to about 2mm thickness. Using a 3-inch round cutter, cut out circles from the dough.

4. Prepare cannoli molds by lightly oiling them. Wrap each dough circle around a mold, sealing the overlap with a small dab of water. Stand molds upright on a tray.

5. Heat oil to 190°C (375°F) in a deep pot or deep-fryer. Carefully slide molds into hot oil 2-3 at a time, frying for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.

6. Once cooled slightly, carefully slide shells off the molds onto a cooling rack. Allow to cool completely before filling.

7. In a large bowl, whisk together drained ricotta, powdered sugar, and vanilla extract until smooth and fluffy, about 2-3 minutes. Do not overmix.

8. Gently fold candied orange peel, candied citron, chocolate chips, and pistachios into the ricotta filling until evenly distributed.

9. Transfer filling to a pastry bag fitted with a large round tip. Pipe filling into both ends of each cooled cannoli shell until completely filled.

10. Arrange filled cannoli on a serving plate and dust lightly with powdered sugar just before serving. Serve immediately for best texture and flavor.

Substitutions

• Use sheep's milk ricotta for a more authentic Sicilian flavor and tangier taste
• Substitute candied orange peel and citron with candied lemon peel or dried figs, finely chopped
• Replace dark chocolate chips with chopped candied cherries or raisins for a lighter filling
• Use honey instead of powdered sugar mixed with ricotta for a more rustic version

Tips

• Keep ricotta very well-drained by wrapping it in cheesecloth for several hours before using; excess moisture will make shells soggy
• Do not fill cannoli more than 2-3 hours before serving, as the shells will soften; fill to order for best crispness
• Maintain consistent oil temperature around 190°C; use a thermometer to avoid shells browning too quickly or absorbing excess oil
• Reserve 1 tablespoon of the candied fruit pieces to press gently onto each end of filled cannoli for a professional presentation

Sicilian cannoli originated in the convents of Palermo during Arab rule, with nuns creating these pastries for religious celebrations. Today, they remain a cornerstone of Sicilian cuisine and are traditionally enjoyed during Easter and Christmas festivities throughout Sicily.

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