Cannoli Siciliani

Name: Cannoli Siciliani
Cook time: 105 min
Total time: 105 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 250g All-purpose Flour; 30g Granulated Sugar; 30g Lard, softened; 1 Egg Yolks; 60ml Marsala Wine; 1 tbsp White Wine Vinegar; 1 tsp Cocoa Powder, unsweetened; 1/2 tsp Ground Cinnamon; Some Salt, fine; 1 1/2 tbsp Water, cold; 50g Pistachios, finely chopped, for the ends; 500g Sheep's Milk Ricotta, well drained (overnight); 160g Powdered Sugar, sifted; 60g Candied Orange Peel, finely diced; 60g Dark Chocolate; 1/2 tsp Ground Cinnamon

Crisp, chocolate-kissed shells cradle a lusciously sweet, creamy sheep's-milk ricotta filling studded with dark chocolate, crunchy pistachios and bright candied orange — a classic Sicilian treat that balances textures and flavors beautifully. These Cannoli Siciliani are best assembled just before serving so the shells stay delightfully crunchy and the filling remains fresh and vibrant.

Crisp, chocolate-kissed shells cradle a lusciously sweet, creamy sheep's-milk ricotta filling studded with dark chocolate, crunchy... Show more

Traditional Italian Recipe

Health Grade

D- · Occasional

Rating

4.5

Time

1 hr40 min

Price

1,58 €

Calories

668 kcal

potluck

holiday/special occasion

italian

mediterranean

Method

Drain ricotta

Set Sheep's Milk Ricotta in a fine-mesh sieve set over a bowl and let it drain in the fridge overnight. The drier it gets, the thicker and smoother the filling will be.

Make the dough

In a bowl, mix All-purpose Flour, Granulated Sugar, unsweetened cocoa powder, Ground Cinnamon, and Salt (fine). Rub in the Lard (softened) with your fingertips until the mixture looks sandy, then work in Egg Yolk, Marsala Wine, White Wine Vinegar, and Water (cold) a little at a time until a firm dough forms. Knead just until the dough is smooth and cohesive.

Rest the dough

Wrap the dough well and let it rest for 30 minutes so the gluten relaxes and the dough rolls out without springing back. While it rests, beat the drained ricotta until smooth, then fold in the sifted powdered sugar, the finely diced candied orange peel, the finely chopped dark chocolate, and the remaining cinnamon until the filling is creamy and evenly speckled. Cover the filling and chill it until you are ready to fill the shells.

Shape the shells

Cut the rested dough into 4 pieces and keep the pieces you're not using covered. Roll one piece at a time on a lightly floured surface until it is very thin, almost translucent, then cut it into squares or rectangles big enough to wrap around the cannoli tubes. Wrap each piece around a tube, overlap the seam slightly, and dab the seam with a little water to seal it well.

Fry the shells

Pour enough neutral frying oil into a deep pot to come a few centimeters up the sides and heat it to 350° F; a kitchen thermometer makes it easy to keep steady. Fry the shells in batches, seam side down first, for 2 minutes, flip them carefully, and fry 2 minutes more until they are deeply golden and blistered. Lift them out, drain on paper towels, and slide the tubes out while the shells are still warm enough to release.

Fill and serve

Once the shells are completely cool, spoon or pipe the filling into both ends of each shell. Dip the ends in the finely chopped pistachios, arrange the cannoli on a platter, and serve them right away so the shells stay crisp.