Sicilian cannoli, with their crunchy shell and creamy ricotta filling, are one of the most iconic and beloved desserts in Sicilian tradition. Making them at home is easier than you think!
In a bowl, mix the flour with the sugar, cocoa (if using), and a pinch of salt. Add the butter or lard and knead with your hands until you get a sandy mixture.
Pour in the Marsala wine little by little until you form a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour.
After resting, roll out the dough on a floured surface until you get a thin sheet (about 2 mm) and cut out circles of about 10-12 cm in diameter.
Roll each circle around a metal cylinder, sealing the edges well with a little water.
Heat the seed oil in a deep pan and fry the shells, a few at a time, until they become golden and crunchy. Drain on paper towels and let them cool completely before removing the cylinders.
In a bowl, sift the ricotta to make it smooth and creamy, then add the powdered sugar and mix well.
Add the chocolate chips and let the filling rest in the refrigerator for at least 30 minutes.
Just before serving, fill the shells with the ricotta cream using a piping bag.
Decorate the ends with candied orange peel, chopped pistachios, or chocolate chips.
Dust with powdered sugar and serve immediately to maintain crispness.
Sicilian cannoli kit
Consume immediately after preparation to maintain crispness.
For an authentic result, use fresh sheep ricotta and quality ingredients.
Italy, Sicilia
| Energy (kcal) | 281.82 |
| Carbohydrates (g) | 35.1 |
| of which Sugars (g) | 21.32 |
| Fat (g) | 11.94 |
| of which Saturates (g) | 6.54 |
| Protein (g) | 8.44 |
| Fiber (g) | 3.04 |
| Sale (g) | 0.06 |
