Cannoli Siciliani

Prep Time: 45 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: About 3.5 hours (includes resting/chilling time)
Difficulty Level: Intermediate
Servings: About 12 cannoli

 Ingredients

 For the Cannoli Shells:

• 2 cups (250g) all-purpose flour

• 1 tbsp granulated sugar

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 2 tbsp unsalted butter, cut into small pieces

• 1 egg

• 2 tbsp white wine vinegar or apple cider vinegar

• 1/4 cup sweet Marsala wine (or white wine)

• Oil for frying (vegetable or canola)

 For the Ricotta Filling:

• 2 cups (500g) whole milk ricotta cheese (drained overnight)

• 3/4 cup (90g) powdered sugar, sifted

• 1/2 tsp vanilla extract

• Zest of 1/2 orange (optional, traditional)

• 1/2 tsp ground cinnamon (optional)

 Optional Mix-Ins and Toppings:

• Mini chocolate chips

• Chopped candied orange peel or cherries

• Pistachios (finely chopped)

• Extra powdered sugar for dusting

 Tools You’ll Need:

• Cannoli forms/tubes (metal or stainless steel)

• Rolling pin

• Deep frying thermometer

• Piping bag or zip-top bag

• Cheesecloth or fine mesh strainer (for ricotta)

 Instructions

 Step 1: Drain the Ricotta (Important!)

1. Line a strainer with cheesecloth and place over a bowl.

2. Add the ricotta and cover. Place in the fridge overnight to drain.

3. The ricotta should be thick, almost like a cream cheese texture.

 Step 2: Make the Cannoli Dough

1. In a large bowl, mix flour, sugar, salt, and cinnamon.

2. Cut in butter with your fingers until it resembles coarse crumbs.

3. Add the egg, vinegar, and Marsala wine. Mix until a rough dough forms.

4. Knead on a lightly floured surface for 8–10 minutes until smooth.

5. Wrap in plastic wrap and let it rest at room temperature for 1 hour.

 Step 3: Roll and Shape the Shells

1. Roll the dough very thin — about 1/16″ (1–2 mm) thick.

2. Cut into 4-inch circles using a biscuit cutter or glass.

3. Wrap each circle around a cannoli form and seal the edge with a bit of egg white.

Pro Tip: Don’t wrap the dough too tightly around the tubes — the shell needs room to expand as it fries.

 Step 4: Fry the Shells

1. Heat frying oil in a deep pot to 350–360°F (175–180°C).

2. Fry the shells 2–3 at a time until golden brown and bubbly (about 2 minutes).

3. Use tongs to remove and let drain on paper towels.

4. Carefully slide off cannoli forms while shells are still warm.

Be cautious — the forms and oil are very hot!

 Step 5: Make the Filling

1. In a bowl, combine drained ricotta, powdered sugar, vanilla, and orange zest.

2. Mix until smooth and creamy.

3. Fold in optional mini chocolate chips or candied fruit if desired.

4. Transfer filling to a piping bag. Refrigerate until ready to use.

 Step 6: Fill and Serve

1. Just before serving, pipe ricotta cream into both ends of each cannoli shell.

2. Dip ends into chopped pistachios, chocolate chips, or candied fruit.

3. Dust with powdered sugar and serve immediately.

Note: Filled cannoli should be eaten the same day — they lose their crispness over time.

 Storage Tips

• Shells only: Store in an airtight container at room temperature for up to 1 week.

• Filling only: Keep in the fridge for up to 3 days.

• Assembled cannoli: Best enjoyed immediately. If you must store them, keep refrigerated and consume within 6 hours.

 Nutrition Estimate (Per Cannoli)

Note: Values may vary based on filling and toppings.