Sicilian Cannoli Recipe

Make dough

In a medium bowl, whisk together 2 cups flour and 1 tablespoon sugar. Rub in 2 tablespoons cold diced butter with fingertips until mixture resembles coarse crumbs. Make a well, add 1 egg, 1 tablespoon dry white wine or marsala, 2 tablespoons cold water and 1 teaspoon white vinegar. Mix with a fork until shaggy, then knead on a lightly floured surface about 5–7 minutes until smooth and elastic. If dough is sticky add up to 1 tablespoon more flour. Wrap tightly in plastic and refrigerate at least 1 hour (or up to 24 hours).

Roll and cut

Divide chilled dough into 4 pieces. Roll one piece at a time on a lightly floured surface until very thin, about 1/16 inch (use a pasta roller if available, setting to the second-thinnest setting). Using a 4–5 inch round cutter (or a bowl), cut circles. Re-roll scraps and repeat until dough is used.

Form shells

Brush a small amount of beaten egg white around the edge of each dough circle. Wrap each circle around a cannoli tube so the edges overlap slightly; press to seal gently. Place seam-side down on a parchment-lined sheet. Chill formed shells 15 minutes to help set seams.

Fry shells

Pour oil into a heavy pot to a depth of about 3 inches and heat to 350°F (175°C). Fry 2–3 shells at a time (do not crowd) for 2–3 minutes, turning once, until golden brown and crisp. Remove with tongs and drain on paper towels. Carefully slide hot shells off metal tubes once cool enough to handle. Let shells cool completely on a rack. Repeat with remaining shells. If needed, reheat oil to maintain 350°F between batches.

Finish shells

When shells are cool, dust lightly with 2 tablespoons granulated sugar or sift a little powdered sugar. Keep shells in an airtight container until filling (to preserve crispness).

Prepare ricotta

Place ricotta in a fine-mesh sieve over a bowl and press with the back of a spoon or refrigerate in a sieve lined with cheesecloth for 1–2 hours to remove excess whey. Well-drained ricotta is essential for a stable filling.

Mix filling

In a chilled bowl, combine 2 cups drained ricotta, 3 tablespoons sifted powdered sugar, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract and 1 teaspoon orange zest. Stir until smooth and slightly fluffy. Fold in 1/2 cup mini chocolate chips (or chopped dark chocolate) and 2 tablespoons finely chopped candied orange peel if using. Taste and adjust sweetness; refrigerate filling until firm, at least 30 minutes.

Optional stabilization

If you prefer a firmer filling that holds overnight, fold in 2–3 tablespoons of mascarpone or 1 beaten whipped cream stabilizer. Chill before piping.

Fill shells

Fit a piping bag or a zip-top bag with a 1/2 inch corner opening. Fill with the chilled ricotta mixture. Pipe the filling from both ends so the shell is full in the center (leave a small hollow is traditional but fill generously for modern preference). Fill shells just before serving to keep them crisp.

Decorate ends

Use a small spoon to press coarse sugar or finely chopped pistachios onto each end of the filled cannoli. If you used candied peel or extra chips, you can press a few more onto the ends for appearance.

Serve

Place filled cannoli on a platter, dust lightly with sifted powdered sugar just before serving. Serve within 1–2 hours for maximum crispness. Unfilled shells can be stored airtight up to 2 days; filled cannoli are best eaten the day they are made.