Cannoli Siciliani
These iconic Sicilian pastries feature crisp, golden fried shells filled with a rich, sweetened sheep's milk ricotta cream studded with candied orange peel and chocolate chips. The texture contrast between the crunchy exterior and the cool, creamy filling creates a luxurious dessert experience perfect for a special dinner finale.
A little context
Originating in the Palermo province of Sicily, cannoli were historically prepared for Carnival season (Carnivale) but are now enjoyed year-round as a symbol of Sicilian celebration. Authentic recipes strictly use sheep's ricotta (ricotta di pecora) for its superior flavor and lower moisture content compared to cow's milk versions. The tradition involves rolling dough around metal tubes (cannoli) and frying them, a technique that has remained largely unchanged for centuries. While modern variations exist, the classic version avoids excessive sweetness to let the quality of the cheese shine.
Method
- 01
Prepare the dough
In a stand mixer bowl, combine 300g flour, 15g sugar, and 2g salt. Add the cold 30g butter and mix on low until the mixture resembles coarse crumbs. Pour in the 60ml Marsala wine and mix just until a dough forms. Knead gently by hand for 2 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
- 02
Roll and cut
On a lightly floured surface, roll the dough into a thin sheet, approximately 2mm thick. Using a 7-8cm round cutter, cut out as many circles as possible. Re-roll scraps once. Keep covered with a damp cloth to prevent drying.
- 03
Form the shells
Brush the edges of each dough circle lightly with the beaten egg. Wrap each circle tightly around a greased cannoli tube, overlapping the edges slightly to seal. Ensure no air pockets remain, as these cause uneven frying. Pinch the ends to seal if necessary.
- 04
Heat the oil
In a heavy pot or deep fryer, heat the neutral oil to 175°C (350°F). Use a deep-fry thermometer to monitor the temperature constantly; if it drops below 160°C (325°F), the shells will absorb too much oil.
- 05
Fry the shells
Carefully slide 2-3 tubes into the hot oil. Fry for 2-3 minutes, turning occasionally, until the shells are golden brown and crisp. Do not overcrowd the pot. Remove with a slotted spoon and let cool on a wire rack.
- 06
Remove from molds
Once the shells are cool enough to handle but still warm, gently twist and pull the metal tubes out. If the dough has cooled completely and stuck, reheat the tube briefly in the oven or microwave to loosen. The shells should be hollow and crisp.
- 07
Prepare the filling
While shells cool, place the drained 500g ricotta in a bowl. Add the 100g powdered sugar and 5g vanilla extract. Fold gently with a spatula until smooth and creamy. Do not overmix or the texture will become grainy. Fold in the 30g chocolate chips and 40g diced candied orange peel.
- 08
Fill the cannoli
Just before serving, transfer the ricotta mixture into a piping bag fitted with a large round tip. Pipe the filling into both ends of each shell until the filling is visible at the center. Avoid filling too far in advance, or the shells will become soggy.
- 09
Garnish and serve
Dust the filled ends lightly with the remaining 20g powdered sugar. Serve immediately on a chilled serving platter. If making ahead, store shells and filling separately and assemble no more than 30 minutes before serving.
Pro tips
- ✦Drain the ricotta for at least 12 hours in a cheesecloth-lined colander in the fridge to ensure a thick, non-runny filling.
- ✦Keep the dough cool while working; if it becomes too soft, the shells will absorb more oil and lose their crispness.
- ✦Fry in small batches to maintain oil temperature; a drop in temperature results in greasy, heavy shells.
- ✦Traditional cannoli are filled immediately before serving to preserve the crunch of the shell.
- ✦If you cannot find sheep's milk ricotta, use high-quality whole milk ricotta and drain it longer to mimic the texture.
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Substitutions
- sheep's milk ricotta → whole milk ricotta (drained extra long) (slightly milder flavor but acceptable if sheep's milk is unavailable)
- candied orange peel → candied lemon peel or pistachios (lemon offers a brighter citrus note; pistachios add crunch but change the traditional profile slightly)
- Marsala wine → dry white wine or grape juice (grape juice works for non-alcoholic versions but may require slightly less liquid)
Storage
Store unfilled shells in an airtight container at room temperature for up to 3 days. Prepared cannoli should be eaten within 2 hours. Do not refrigerate filled cannoli as the shell will soften.
What to serve with it
- Caffè corretto (espresso with grappa)
- Dessert wine like Moscato d'Asti
- Strong black coffee
- A light, dry dessert wine
FAQ
Can I make the shells ahead of time?+
Yes, the fried shells can be made 2-3 days in advance and stored in an airtight container at room temperature. Fill them only 30 minutes before serving.
Why are my cannoli shells soggy?+
This usually happens if the filling is too wet (ricotta not drained enough) or if the shells were filled too far in advance. Ensure ricotta is thoroughly drained and assemble just before eating.
Can I use a different oil for frying?+
Yes, use any neutral oil with a high smoke point like peanut, vegetable, or canola oil. Avoid olive oil as it has a strong flavor that clashes with the sweet filling.
