📝 About This Recipe
Transport your senses to the sun-drenched streets of Sicily with these iconic, crispy pastry shells filled with a velvety, sweetened sheep's milk ricotta. This recipe honors the traditional methods of the Conca d'Oro, featuring a blistered, wine-scented crust and a filling studded with chocolate and candied orange. It is a masterful balance of crunch and cream, representing the pinnacle of Italian pastry craftsmanship.
🥗 Ingredients
For the Scorza (Shells)
- 250 grams All-purpose flour (sifted)
- 30 grams Granulated sugar
- 30 grams Lard (Strutto) (cold, cubed; traditional for texture)
- 5 grams Unsweetened cocoa powder (for color)
- 60 ml Marsala wine (dry)
- 1 tablespoon White wine vinegar (helps create the signature bubbles)
- 1 large Egg (lightly beaten)
- 1 pinch Salt
- 1 liter Vegetable oil (for deep frying)
For the Ricotta Filling
- 800 grams Sheep's milk ricotta (drained overnight in cheesecloth)
- 250 grams Powdered sugar (sifted)
- 50 grams Dark chocolate chips (miniature size)
- 1/4 teaspoon Cinnamon (ground)
For Assembly and Garnish
- 1 large Egg white (lightly whisked to seal shells)
- 30 grams Pistachios (finely chopped)
- 12 strips Candied orange peel (traditional garnish)
- 2 tablespoons Powdered sugar (for final dusting)
👨🍳 Instructions
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1
Prepare the dough by combining flour, sugar, cocoa, and salt in a large bowl. Rub the lard into the flour with your fingertips until it resembles fine crumbs.
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2
Add the beaten egg, Marsala wine, and vinegar. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth, elastic, and firm. Wrap in plastic and rest at room temperature for at least 1 hour.
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3
While the dough rests, prepare the filling. Push the drained ricotta through a fine-mesh sieve into a bowl to ensure a perfectly smooth, silky texture.
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4
Gently fold the powdered sugar and cinnamon into the sieved ricotta. Once combined, stir in the mini chocolate chips. Refrigerate the filling until ready to use.
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5
Divide the rested dough into four pieces. Using a pasta machine or a rolling pin, roll the dough out very thin (about 1-2mm). It should be almost translucent.
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6
Using a circular cutter (approx. 10cm diameter), cut circles out of the dough. Stretch each circle slightly into an oval shape.
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7
Place a metal cannoli tube diagonally across the oval. Fold one side over the tube, brush a tiny amount of egg white on the edge, and overlap the other side, pressing firmly to seal. Do not get egg white on the tube, or the shell will stick.
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8
Heat the vegetable oil in a deep pot to 175°C (350°F). Fry the shells 2 or 3 at a time for about 1-2 minutes until golden brown and covered in tiny blisters.
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9
Carefully remove the shells with tongs and drain on paper towels. While still warm (but not hot), gently slide the metal tube out of the shell.
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10
Allow the shells to cool completely to room temperature before filling to ensure they stay crisp.
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11
When ready to serve, transfer the ricotta cream into a piping bag with a wide plain nozzle. Pipe the filling into the shells from both ends so they are completely full.
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12
Dip one end of the cannoli in chopped pistachios and place a strip of candied orange peel on the other end.
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13
Dust generously with powdered sugar and serve immediately to enjoy the contrast of the crunchy shell and creamy filling.
💡 Chef's Tips
Always drain your ricotta for at least 12-24 hours; excess moisture is the enemy of a crisp cannoli. Lard is the traditional fat used for the dough and is essential for achieving the iconic bubbly texture. Never fill the cannoli ahead of time; they should be filled no more than 30 minutes before eating to prevent the shell from softening. If you don't have a pasta machine, ensure you roll the dough thin enough to see the grain of the wood through it. To keep shells fresh for a few days, store them in an airtight container at room temperature before filling.
🍽️ Serving Suggestions
Pair with a chilled glass of Passito di Pantelleria or a sweet Marsala wine. Serve alongside a strong, hot shot of Sicilian espresso. For a modern twist, dip the inner rim of the shells in melted dark chocolate and let set before filling. Arrange on a decorative ceramic platter for a stunning centerpiece at a festive dinner. Accompany with a small bowl of extra chopped pistachios for guests who want more crunch.