Cannoli alla Siciliana is a classic Italian dessert known for its crisp, fried pastry shell filled with a creamy, sweet ricotta filling. Originating from Sicily, these iconic treats are often garnished with chocolate chips, candied fruit, or pistachios, making them a delightful indulgence. Whether served at festive gatherings or enjoyed as a special treat, Sicilian cannoli are a symbol of tradition and flavor.
Origin of Sicilian Cannoli
Cannoli traces its roots back to Sicily, where they were originally made during the Carnevale season as a symbol of festivity and indulgence. Over time, they became a staple in Italian pastry shops worldwide. Traditionally, the shells are fried to a golden crisp and filled with a sweet ricotta mixture, offering a perfect contrast of textures.
Why It’s Loved
Sicilian cannoli are cherished for their crispy, golden shells and luscious ricotta filling. The combination of crunchy pastry with the smooth, creamy interior creates an irresistible dessert experience. Customizable with chocolate, nuts, or fruit, cannoli are a versatile and beloved treat across generations.
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Cannoli alla Siciliana
4
servings30
minutes40
minutes320
kcalIngredients
2 cups (250g) all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon cocoa powder
3 tablespoons unsalted butter, cubed
1/2 cup (120ml) Marsala wine or dry white wine
1 egg white (for sealing)
Vegetable oil for frying
1 1/2 cups (375g) ricotta cheese, drained
1/2 cup (60g) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup (40g) mini chocolate chips
Chopped pistachios or candied fruit for garnish
Directions
- In a mixing bowl, whisk together the flour, sugar, salt, and cocoa powder. Cut in the butter until the mixture resembles coarse crumbs.
- Add the Marsala wine gradually and mix until a dough forms. Knead for a few minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes.
- Roll out the dough to about 1/8-inch thickness. Cut into circles or ovals and wrap around metal cannoli tubes, sealing with egg white.
- Heat oil in a deep pan to 350°F (175°C). Fry the shells in batches until golden brown and crisp, about 2 minutes. Remove and drain on paper towels. Let cool completely before removing from the molds.
- In a bowl, mix ricotta, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in chocolate chips. Transfer to a piping bag.
- Pipe the ricotta filling into both ends of the cooled cannoli shells.
- Garnish with chopped pistachios, candied fruit, or extra chocolate chips. Dust with powdered sugar before serving.
Notes
- Draining Ricotta: Ensure the ricotta is well-drained by placing it in a cheesecloth-lined sieve for a few hours to prevent a runny filling.
- Crispy Shells: To achieve extra crispy shells, roll the dough thinly and fry until deep golden brown.
