Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Cialdoni (Ciarduna): A Delightful Ricotta Treasure
Discover the crisp Sicilian cialdoni, filled with creamy ricotta, toasted almonds, and rich tradition. A true taste of Western Sicily’s sweet heritage!
📖 What is it
Discover the crisp Sicilian cialdoni, filled with creamy ricotta, toasted almonds, and rich tradition. A true taste of Western Sicily’s sweet heritage!
🛒 Ingredients
▸ For the cialdoni pastry
- ✓ 1 kg plain flour
- ✓ 200 g caster sugar
- ✓ 150 g lard
- ✓ 2 eggs
- ✓ 1 sachet baking powder
- ✓ 1 sachet vanilla sugar
- ✓ 20 g baking ammonia
- ✓ milk, as needed
▸ For the ricotta cream
- ✓ 1 kg sheep’s ricotta
- ✓ 300 g caster sugar
▸ For the sugar syrup
- ✓ 300 g caster sugar
- ✓ 150 ml water
▸ To garnish
- ✓ 400 g toasted almond pieces
- ✓ icing sugar
📊 Nutritional Information
Step into the enchanting aromas and flavours of Sicily with these traditional cialdoni – crunchy shells wrapped in toasted almonds, cradling a soft, sweet ricotta filling. Each bite offers a perfect harmony of crispness and delicate creaminess, evoking stories of festive gatherings and timeless Sicilian warmth.
👨🍳 Preparation
- 1
Drain the ricotta in the fridge for a few hours, then sieve it and mix with the sugar until you have a smooth, velvety cream. Set aside.
- 2
To make the pastry, sift the flour onto a work surface and add the sugar, lard cut into pieces, vanilla sugar, eggs, baking powder, and baking ammonia. Knead together, adding a little milk if needed, until you have a smooth, firm dough.
- 3
Shape into a ball, wrap in cling film, and chill in the fridge for about an hour.
- 4
Roll the dough out thinly to about 3 mm thick and cut into 10 cm rectangles.
- 5
Wrap each rectangle around a cannoli mould, sealing the edges with a little water.
- 6
Bake in a preheated oven at 180°C for 15-20 minutes until golden. Allow to cool completely before carefully removing the moulds.
- 7
Make the syrup by dissolving the sugar in water and bringing to a gentle boil for 2-3 minutes. Let it cool.
- 8
Brush each shell with the syrup, then roll in the toasted almond pieces to coat thoroughly.
- 9
Fill the cialdoni with the ricotta cream and dust with icing sugar before serving.
💡 Tips and Variations
- •
Elevate the ricotta cream with finely chopped candied orange peel or a few drops of dark chocolate for an indulgent twist.
- •
For a lighter version, use cow’s ricotta and reduce the sugar in the filling.
- •
Using metal cialdoni moulds helps achieve perfect shapes and even baking.
- •
Try a vegan alternative by swapping the ricotta for a sweetened cashew cream flavoured with vanilla.
- •
The secret to this dessert lies in slow baking and choosing wholesome ingredients that celebrate the simplicity of tradition.
📦 Storage
- • Keep filled cialdoni refrigerated and enjoy within 3 days to preserve the freshness of the cream.
- • Store unfilled shells in an airtight container at room temperature for up to a week to maintain their crunch.
- • For longer storage, freeze the baked shells for up to a month and fill them just before serving.
🍷 Pairing
To complement the sweetness and crunch of the cialdoni, a luscious Pantelleria Moscato with its Mediterranean aromas is ideal. Alternatively, a Passito from Noto or a Friulian Verduzzo pairs beautifully, while outside Sicily, a Tuscan Vin Santo offers an elegant and refined match.
Making cialdoni brings a genuine slice of Sicilian tradition to your table, filled with honest flavours and time-honoured rituals. Treat yourself to the joy of crafting these treats with care, and share them with your loved ones for a sweet moment that celebrates the warmth and conviviality of our beautiful heritage.
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