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Cannoli Siciliani

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1 hr
Prep
15 min
Cook

Ingredients

  • 300 g (2 1/2 cups) plain flour
  • 30 g (2 tbsp) caster sugar
  • 1/2 tsp fine salt
  • 30 g (2 tbsp) cold butter or lard, cubed
  • 1 egg, plus 1 egg white for sealing
  • 120 ml (1/2 cup) dry Marsala wine
  • 1 litre (4 cups) vegetable oil, for frying
  • 500 g (2 cups) sheep's milk ricotta, drained overnight
  • 150 g (1 1/4 cups) icing sugar
  • 60 g (1/3 cup) dark chocolate chips
  • 30 g (1/4 cup) chopped candied orange peel or pistachios
  • Cannoli tube moulds

Method

  1. Combine flour, sugar and salt; rub in the butter until sandy in texture.
  2. Add the egg and Marsala, mixing to form a firm dough. Wrap and rest in the fridge for 30 minutes.
  3. Roll the dough very thin (2-3 mm / 1/8 in), then cut into circles or squares about 10 cm (4 in) across.
  4. Wrap each piece around a cannoli mould, sealing the overlapping edge with a dab of egg white.
  5. Heat oil to 175°C (350°F) and fry the shells on the moulds until golden and blistered, about 2-3 minutes; drain and cool before carefully removing the moulds.
  6. Beat the drained ricotta with icing sugar until smooth, then fold in chocolate chips.
  7. Pipe the ricotta filling into the cooled shells just before serving.
  8. Dip the ends in chopped pistachios or candied peel, if desired.

Introduction: Sicily's iconic fried pastry tubes filled with sweetened ricotta trace back to Arab-influenced medieval Palermo, historically associated with Carnival celebrations before becoming an everyday treat.

Cultural Background: Sicily's iconic fried pastry tubes filled with sweetened ricotta trace back to Arab-influenced medieval Palermo, historically associated with Carnival celebrations before becoming an everyday treat. The crisp shell and creamy, chocolate-studded filling are a defining contrast of Sicilian pastry-making.

Tips: Fill the shells only just before serving to keep them crisp. Draining the ricotta overnight is essential — excess moisture will make the filling runny.

Variations: Dip shell ends in melted chocolate before filling. Vegan version: use a dairy-free ricotta alternative and a vegan pastry dough with plant butter.

Storage: Store unfilled shells in an airtight container up to 1 week; filling keeps refrigerated up to 2 days.

Reheating: Not applicable; shells and filling are not reheated.

Nutrition: Per cannolo: approx. 260 kcal, 6 g protein, 13 g fat, 28 g carbohydrate, 14 g sugar.

FAQs:

Q: Why fill just before serving?

A: The shells are fried to be crisp, and pre-filling causes them to soften quickly.

Q: Can I use cow's milk ricotta?

A: Yes, though sheep's milk ricotta gives the more traditional, richer flavour.

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