Sicilian Cannoli Recipe

This scrumptious and traditional Sicilian cannoli recipe is universally adored. Easy to make, it consists of crispy tubular shaped shells, filled with creamy sweet ricotta dipped in chopped pistachio and candied orange peel. Straight from Sicily, watch everyone’s eyes light up with each delightfully creamy bite.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Prep Time: 45

Cook Time: 10

Rest Time: 30

Total Time: 1 25

Servings:

Calories: 233kcal

Author: Authentic Food Quest

Equipment

Ingredients

For The Cannoli Shells

1.5 cup 00 flour
⅓ cup durum wheat flour
2 tbsp caster sugar
2 tbsp lard or butter
4 tbsp marsala wine
3 tbsp vinegar
Pinch of salt
1 egg white for sealing the edges

For The Ricotta Filling

4 cups ricotta
¾ cup caster sugar

For The Decoration

Pistachios Ground or chopped
Candied orange peel
Powdered sugar

Instructions

Cannoli Shells

Place 00 flour, durum wheat flour, caster sugar and pinch of salt in a large mixing bowl. Add the lard or butter and work this into the flour mixture with your fingertips.
Add the Marsala wine and vinegar and mix everything well.
Take the dough out of the bowl and knead it well on a lightly floured surface for about 5 minutes until smooth.
Cover the dough with a plastic wrap and let it rest for about 30 minutes.
Roll out the dough and fold it in half. Roll it out again and fold it in half again. Repeat this at least 7 times. Keep in mind, the more you fold it, the better. You may use a pasta machine, if you have one, or a rolling pin.
Roll out the dough until it is about 1/16” or 1-2 mm thick. Using a pastry cutter, cut the dough into circles, large enough to comfortably wrap around your cannoli tube. Reuse any leftover dough to make the remaining dough circles.
Lightly grease one cannolo tube, wrap the dough around it and seal it shut using some egg white. Be careful not to get any egg white between the dough and the cannolo tube.
Heat up the lard or vegetable oil to around 360°F / 180°C. Cook the cannoli shell in the oil for about 3 to 5 minutes until they turn golden brown. Use a pair of kitchen tongs to hold the cannoli down in the frying oil, as they will try to float to the top.
Remove the cannoli and set aside to one side and let them drain on paper towels. When cool enough to handle, gently pull out the cannoli tubes.

Cannoli Filling

Pass the ricotta cream filling through a fine mesh sieve to make sure it smooth.
Whisk the sugar and ricotta cream together and keep the mixture in the fridge until you are ready to use it.
Just before serving, fill a pastry bag with the ricotta cream and squeeze some into each cannolo.

Cannoli Decoration

Dip one end of each cannolo into your desired topping - crushed pistachios, chocolate drops, or chocolate chips.
On the other side, place a piece of candied orange peel.
Dust the cannoli with powdered sugar and enjoy your delicious homemade Sicilian recipe.

Notes

While lard from the butcher is typically used in Sicily to fry the cannoli, you can substitute with vegetable oil or canola oil

Nutrition

Did you make this recipe?Please leave a star rating or tag us on @authenticfoodquest