📝 About This Recipe
Transport yourself to the sun-drenched streets of Palermo with this authentic Sicilian Cannoli recipe. These iconic pastries feature a shatteringly crisp, wine-infused cocoa shell filled with a velvety, whipped sheep's milk ricotta cream. Balanced with the subtle citrus of orange zest and the crunch of toasted pistachios, they represent the perfect harmony of textures and flavors that has made them Italy's most beloved sweet export.
🥗 Ingredients
For the Shells (Scoccia)
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Granulated sugar
- 1 teaspoon Unsweetened cocoa powder (for deep color)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Salt (fine sea salt)
- 2 tablespoons Unsalted butter (cold and cubed)
- 1/2 cup Marsala wine (dry; essential for the bubbles in the dough)
- 1 large Egg (lightly beaten)
- 1 quart Vegetable oil (for deep frying)
For the Ricotta Filling
- 30 ounces Ricotta cheese (whole milk or sheep's milk, drained overnight)
- 1 1/2 cups Confectioners' sugar (sifted)
- 1 teaspoon Vanilla extract (pure extract)
- 1 tablespoon Orange zest (freshly grated)
- 1/2 cup Mini semi-sweet chocolate chips (plus extra for ends)
For Assembly and Garnish
- 1 large Egg white (lightly beaten to seal shells)
- 1/4 cup Pistachios (finely chopped)
- 2 tablespoons Candied orange peel (optional, finely diced)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
Start by draining your ricotta: place it in a fine-mesh sieve lined with cheesecloth over a bowl. Let it drain in the fridge for at least 4 hours, or preferably overnight, to ensure the filling isn't runny.
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2
In a food processor or large bowl, combine the flour, sugar, cocoa, cinnamon, and salt. Pulse or whisk to combine.
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3
Add the cold cubed butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs. Add the beaten egg and the Marsala wine gradually, mixing until a stiff dough forms.
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4
Turn the dough onto a floured surface and knead for about 5-8 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for 1 hour to relax the gluten.
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5
While the dough rests, prepare the filling. In a large bowl, whisk the drained ricotta and confectioners' sugar together until smooth. Fold in the vanilla, orange zest, and mini chocolate chips. Transfer to a piping bag and refrigerate.
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6
Divide the rested dough into four pieces. Roll out one piece at a time (keep others covered) using a pasta machine or rolling pin until paper-thin (about 1/16th of an inch).
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7
Using a 4-inch round cutter, cut circles from the dough. Stretch each circle slightly into an oval shape.
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8
Place a cannoli tin/mold diagonally across the oval. Fold one side over the tin, brush a little egg white on the edge, and fold the other side over, pressing firmly to seal. Do not get egg white on the tin, or the shell will stick!
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9
Heat 2 inches of oil in a heavy pot to 350°F (175°C). Carefully drop 2-3 shells at a time into the oil.
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10
Fry for 1-2 minutes, turning with tongs, until golden brown and covered in tiny bubbles. Remove and drain on paper towels.
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11
While still warm but safe to touch, gently slide the shells off the molds. Let them cool completely before filling.
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12
Just before serving, pipe the ricotta filling into the shells from both ends so they are full to the center.
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13
Dip the ends into chopped pistachios or extra chocolate chips. Dust the tops generously with powdered sugar and serve immediately.
💡 Chef's Tips
The most critical step is draining the ricotta; if it is too wet, the filling will be grainy and cause the shells to get soggy instantly. Never fill your cannoli until you are ready to eat them; they should be consumed within 30-60 minutes of filling for the best crunch. If you don't have Marsala, you can substitute with dry Sherry or white wine mixed with a teaspoon of brandy. To get the signature 'blisters' on the shells, ensure your oil temperature stays consistent at 350°F and that your dough is rolled as thin as possible.
🍽️ Serving Suggestions
Serve with a small glass of chilled Vin Santo or a sweet Marsala wine for a traditional pairing. Accompany with a strong, hot espresso or a frothy cappuccino to cut through the sweetness. Arrange on a platter with fresh berries and a few sprigs of mint for a beautiful presentation. For a modern twist, serve alongside a scoop of blood orange sorbet.