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Homemade Sicilian Cannoli Recipe

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4.2 from 54 reviews

This Homemade Sicilian Cannoli recipe offers a traditional Italian dessert featuring crisp, delicate cannoli shells filled with a smooth ricotta cream. Perfect for celebrations or a decadent treat, the dough is prepared with a hint of marsala and cinnamon, fried to golden perfection, and filled with sweetened ricotta enhanced with citrus zest or chocolate chips for variety.

Ingredients

Cannoli Dough

  • 1 3/4 cups plus 1 tablespoon Italian 00 flour or all-purpose flour (250g)
  • 4 tbsp cold butter (55g)
  • 1 large egg (beaten, plus 1 egg white for sealing)
  • 1/4 cup sugar (50g), granulated or caster sugar
  • 1/4 cup marsala wine (60ml)
  • Pinch of cinnamon
  • 1/2 tsp cocoa powder
  • 1 tbsp white wine vinegar
  • Sunflower oil, for frying (enough for 2-3 inches deep)

Filling

  • 4 cups ricotta cheese, well drained (1 kg)
  • 1 cup powdered sugar
  • Zest of 1 lemon or orange (optional)
  • Candied orange, nuts or chocolate chips, for garnish

Instructions

  1. Drain Ricotta: Place the ricotta in a sieve set over a bowl and refrigerate for at least 4 hours or overnight to remove excess moisture, ensuring the filling is firm enough for cannoli shells.
  2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, cinnamon, and cocoa powder until evenly mixed.
  3. Incorporate Butter: Cut cold butter into cubes and rub it into the flour mixture with your fingers until it resembles coarse breadcrumbs.
  4. Add Wet Ingredients: Create a well in the center of the flour mixture; add the beaten egg, white wine vinegar, and marsala. Mix with a fork until a rough dough forms.
  5. Knead Dough: Transfer dough to a floured surface and knead for 7-10 minutes until smooth and elastic, developing bubbles in the dough for a light shell texture.
  6. Chill Dough: Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour or overnight to rest.
  7. Prepare Dough for Rolling: Divide dough in half; flatten one half to pass through the widest setting of a pasta machine or roll out with a rolling pin on a floured surface until approximately 2mm thick.
  8. Roll Dough: Pass dough through pasta machine starting at widest setting multiple times, folding as needed, then adjust to thinner settings until dough is half of 1/8 inch (2mm) thick.
  9. Cut and Shape Shells: Using a 4-5 inch round cutter, cut dough circles. Wrap each around a cannoli tube, sealing edges with a small dot of egg white.
  10. Heat Oil: Heat sunflower oil in a deep pot to 356°F (180°C), using a candy thermometer for accuracy.
  11. Fry Shells: Carefully fry cannoli tubes in hot oil until golden brown and puffed, about 2-3 minutes. Drain on paper towels and allow to cool before removing tubes.
  12. Make Filling: Combine drained ricotta with powdered sugar and optional citrus zest; mix well until smooth.
  13. Fill Cannoli: Fill a piping bag with ricotta mixture and pipe into cooled cannoli shells. Garnish ends with candied orange slices, nuts, or chocolate chips as preferred.

Notes

  • Properly draining the ricotta is essential to avoid a runny filling.
  • You can prepare dough a day ahead and refrigerate overnight for enhanced flavor and easier handling.
  • Use a candy thermometer to maintain precise frying temperature for crisp shells.
  • If cannoli tubes are reused, ensure they have cooled to prevent burning.
  • Folding chocolate chips or nuts into the filling adds texture and variety.
  • Adjust size of cannoli shells by changing cutter size as desired.

Find it online: https://justsosavory.com/homemade-sicilian-cannoli-recipe/