Cannoli Alla Siciliana Recipe
Make Cannoli Alla Siciliana Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shells (Scorze di Cannolo)
Filling (Ricotta)
Garnish
Method
Shells (Scorze di Cannolo)
- 1
Make the dough
In a large bowl combine 2.5 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon cocoa powder and 1/2 teaspoon fine sea salt. Cut in 3 tablespoons chilled unsalted butter with a pastry cutter or fork until mixture resembles coarse crumbs. Whisk together 1/2 cup dry white wine (or Marsala), 1 teaspoon white vinegar and 1 egg yolk; gradually add the liquid to the flour mixture and mix until a shaggy dough forms.
- 2
Knead and rest
Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Form into a disk, wrap in plastic, and refrigerate at least 1 hour (or up to 24 hours) to relax the gluten and chill the butter.
- 3
Roll and cut
Divide chilled dough into 4 pieces. Working with one piece at a time (keep others wrapped), roll very thin on a lightly floured surface to about 1.5–2 mm thickness (as thin as possible without tearing). Using a 4–4.5 inch round cutter (or small bowl), cut out rounds. If dough relaxes and shrinks, let rest 10 minutes and re-roll scraps.
- 4
- 5
Fry shells
Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 inches and heat to 350°F (175°C). Fry 2–3 shells at a time (do not overcrowd) for 1–2 minutes per side, turning once, until deep golden brown and blistered. Use tongs to remove tubes and transfer to paper towels to drain for 1–2 minutes.
- 6
Cool and remove tubes
Let shells cool completely on a wire rack for at least 20 minutes. When shells are cool enough to handle, gently twist and slide the metal tubes out (tap tube ends lightly if needed). If shells soften, return to oven at 325°F (160°C) for 5–7 minutes to dry out and crisp.
- 7
Dust with powdered sugar
Once fully cool, dust shells lightly with powdered sugar (reserve extra for serving). Keep shells in an airtight container if not using immediately to preserve crispness (up to 24 hours).
Filling (Ricotta)
- 8
Drain ricotta
Line a fine-mesh sieve with cheesecloth or a coffee filter and place over a bowl. Spoon 2 cups whole-milk ricotta into the sieve and drain in the refrigerator for at least 2 hours (or up to overnight) to remove excess moisture. Well-drained ricotta is essential to a stable filling.
- 9
Make filling
Transfer drained ricotta to a medium bowl and whisk 3/4 cup powdered sugar, 1 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon until smooth. If you prefer a lighter, silkier filling, whip 2 tablespoons heavy cream to soft peaks and fold into the sweetened ricotta. Stir in 1 tablespoon orange zest (optional) and 2 tablespoons finely chopped candied orange peel.
- 10
Add chocolate and chill
Fold in 1/2 cup mini dark chocolate chips until evenly distributed. Refrigerate the filling for at least 30 minutes to firm slightly — this makes it easier to pipe and prevents soggy shells.
Assembly & Garnish
- 11
Fill cannoli
Fit a piping bag with a plain or medium round tip (or use a zip-top bag with a corner snipped). Fill the bag with the chilled ricotta mixture and pipe the filling into each shell from both ends so the center is filled as well. Fill cannoli only just before serving to keep shells crisp.
- 12
Garnish ends
Dip or press each filled end into coarsely chopped pistachios and garnish with a strip of candied orange peel on one or both ends as desired. Place on a serving platter.
- 13
Finish
Dust assembled cannoli lightly with additional powdered sugar just before serving. Serve immediately. Leftover filling can be kept covered in the refrigerator for up to 2 days; filled cannoli are best eaten the same day.
