Cannoli Siciliani Recipe

Cannolis are one of my favorite Italian treats, and people everywhere adore them. But guess what? Even though I’ve been blogging for 6 years, I’ve never written about them because I’m not huge on sweets, but I do love cannolis.

I am telling you, If you haven’t tried a cannoli made in your kitchen before, you are in for a real treat. The shells are crisp, the filling is sweet and creamy, and nothing should stop you from changing the recipe to suit your taste. 

The best part is that making the cannoli is not hard! They’re fried dough stuffed with ricotta cream. Sure, shaping the shells takes practice, but my tips below will help. You’ll need metal tubes (for rolling) and a round cutter, which are cheap and easy to find online.

Why You Need to Make Cannoli Siciliani

Cannoli Siciliani is a well-known dessert from Italy. The outer shells are crispy, golden-brown, and tubular in shape. They are filled with a tasty and creamy ricotta cheese filling that is often flavored using vanilla, chocolate or citrus zest.

Making these cannoli at home is a fun experience. The taste of homemade cannoli is so much better than the store-bought ones. With a few ingredients and a little bit of patience, you can easily impress your friends and family with this tasty treat.

Ingredients

For the Shells:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter, cold and cubed
• 1 egg yolk
• 1/2 cup Marsala wine
• 1 tsp ground cinnamon
• Vegetable oil
• Powdered sugar

For the Filling:

• 2 cups whole-milk ricotta
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp orange zest
• 1/3 cup mini chocolate chips
• Optional: candied citrus peel, chopped pistachios

Kitchen Equipment Neeeded

• Rolling pin
• Metal cannoli tubes or foil DIY
• Deep frying pan or pot
• Thermometer
• Piping bag or plastic bag
• Fine-mesh strainer

How To Make Cannoli Siciliani Recipe

Step 1: Make the Dough:

1. Add sugar, salt, flour, and cinnamon in a Big bowl.
2. Work the cold butter into the flour with your fingertips, breaking it into large, flat crumbs for a light and flaky texture.
3. Add the egg yolk and Marsala wine.
4. Mix until a shaggy dough forms.
5. Knead on a floured surface for 5 minutes until smooth.
6. Wrap in plastic and rest for 1 hour.

Step 2: Roll and Cut:

• Roll the dough paper-thin.
• Cut into 4-inch circles.
• Wrap each circle around a metal cannoli tube, sealing the edge with water.

Step 3: Fry the Shells:

• Heat 3 inches of oil to 350°F.
• Fry 2-3 shells until golden, 1-2 minutes.
• Use tongs to remove, cool slightly, then twist tubes out.
• Let shells cool completely on a rack.

Step 4: Make the Filling:

• Beat the drained ricotta, powdered sugar, vanilla, and zest until smooth.
• Fold in the chocolate chips.
• Chill for 30 minutes.

Step 5: Assemble:

• Fill a piping bag with ricotta mix.
• Pipe into both ends of each shell. Dust with powdered sugar.

Tips For A Tasty Cannoli

• First, the dough needs to be rolled just right. If it’s too thick, the shells will turn chewy or hard. They are too thin and will break when you wrap or fry them.
• Next, grease your metal tubes before using them. If you don’t, the first few shells might stick.
• Lastly, fry them on medium heat. If they are too cool, they will soak up oil; if they are too hot, they will burn.

What To Pair With Cannoli Siciliani

Cannoli are great to serve with espresso or chilled milk for the kids. 

They also go well with fresh berries or citrus salads; you could even scoop a little vanilla gelato on them. For the true Sicilian-style feast, I serve them with Almond Biscotti or drizzle them with honey.

You can also have this dessert with Gnocchi di Patate if you want to experience more tasty Italian food.

Frequently Asked Questions

Should the cannoli shells be baked instead?

Yes, but frying is where the crunch is at. Alternatively, you should Bake it at 400°F (200°C) for 10-12 minutes.

Can the shells be made beforehand?

Yes, you can make them beforehand and store them for roughly 3 days.

Can I substitute ricotta with mascarpone?

Ricotta is traditional, but you can use any cream filling using mascarpone.

How do I store leftover cannoli?

Keep them for filled cannoli: 2 days in the fridge, but then the shells will soften.

Can I freeze the cannoli shells?

Yes, you can keep the shells unfilled in an airtight container for about 1 month in the freezer.

Final Words

Making Cannoli Siciliani in the home kitchen gives this Italian dessert a little bit more Sicilian flavor. With crisped, creamy delight, they guarantee success for a family reunion or just a special treat for yourself.

Don’t forget to share this recipe with your friends and family and subscribe to my blog for more amazing recipes!

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