Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Cannoli: A Timeless Classic of Sweet Tradition
Uncover the magic of Sicilian cannoli, iconic treats steeped in tradition and perfect for any occasion. Make them with love and share the joy!
📖 What is it
Uncover the magic of Sicilian cannoli, iconic treats steeped in tradition and perfect for any occasion. Make them with love and share the joy!
🛒 Ingredients
- ✓ 300g plain flour
- ✓ 30g butter
- ✓ 30g caster sugar
- ✓ 400g sheep’s milk ricotta
- ✓ 200g icing sugar
- ✓ 100g candied orange peel
- ✓ 50g dark chocolate
- ✓ 1 egg
- ✓ Dry Marsala wine
- ✓ Lard or vegetable oil for frying
- ✓ A pinch of salt
📊 Nutritional Information
Cannoli are the very heart of Sicilian patisserie—a dessert that tells tales of ancient customs and lively local festivals. Their crisp, golden shells encase a luscious, sweet ricotta cream, evoking the rich scents of Sicily with hints of citrus, almonds, and a whisper of vanilla. Tucking into a cannolo is like stepping into a world of authentic flavours and the warm spirit of an island passionate about its food.
👨🍳 Preparation
- 1
Combine the flour with the egg yolk, sugar, melted butter, a pinch of salt, and a splash of dry Marsala until you have a smooth, soft dough.
- 2
Cover the dough with a cloth and leave it to rest for two hours.
- 3
Sieve the ricotta and stir it with a wooden spoon, gradually folding in the icing sugar until creamy.
- 4
Mix in the chocolate chips until evenly distributed.
- 5
Roll out the dough thinly with a rolling pin and cut into squares about 10-12cm across.
- 6
Brush each square with beaten egg white and carefully wrap them around cannoli moulds.
- 7
Fry the shells in a mix of lard and oil until golden and crisp, then drain and leave to cool.
- 8
Fill the shells with the ricotta cream, dust with vanilla sugar, and garnish with candied orange peel.
💡 Tips and Variations
- •
For an extra flavour boost, try adding a pinch of cinnamon or some finely grated orange zest to the filling for a fresh, spiced note.
- •
If you prefer a lighter option, swap the lard for sunflower oil for a gentler fry.
- •
Experiment with the filling by replacing the chocolate chips with chopped pistachios for a crunchy, aromatic twist.
- •
For a vegan version, whip up a cashew-based ricotta alternative sweetened with agave syrup.
- •
Use a kitchen thermometer to keep the frying oil at the right temperature, ensuring perfectly golden, crisp shells every time.
- •
A little pinch of salt in the ricotta helps to balance and enhance the sweetness beautifully.
- •
The secret to a great cannolo lies in slow, steady frying to achieve that irresistible crunch without burning the shell.
📦 Storage
- • Store filled cannoli in the fridge and enjoy within two days to keep the filling fresh.
- • Empty shells keep well in an airtight container at room temperature for about a week, or you can freeze them for up to a month.
- • To preserve their crispness, fill the cannoli just before serving so they stay wonderfully crunchy.
🍷 Pairing
Pair these cannoli with a Moscato Passito from Pantelleria, whose sweet, aromatic profile complements the sugary ricotta perfectly. Alternatively, a Malvasia from the Aeolian Islands or a Passito from Noto are excellent Sicilian choices. For something from further afield, a Recioto della Valpolicella or a Tuscan Vin Santo beautifully enhance the dessert’s sweetness.
Making cannoli at home is a delightful way to bring a slice of Sicily to your table, filled with authentic flavours and timeless traditions. I warmly encourage you to try this recipe yourself—it’s a wonderful treat to share with family and friends, sparking stories and smiles around the table. Don’t forget to share your creations and experiences with your loved ones; after all, food tastes best when it’s shared!
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