Here are the Sicilian cannoli.
Cannoli are a true delight of Sicilian pastry known all over the world.
In Sicily, they can be found in every pastry shop, and the same goes for the rest of Italy; they are now widespread. Of course, the genuine Sicilian ones are unbeatable. This year in Messina, I tasted one divine… the ricotta filling has a unique flavor 😀 the shell is super crispy… and to maintain its crispiness, if you want to transport them, the inside of the shell is covered with a layer of dark chocolate, which in my opinion makes them even more delicious 😀
Delicious with their crunchy shell and the delectable ricotta filling, simple, with chocolate chips or candied fruit. I highly recommend this recipe; it’s fabulous. It was given to me years ago by a Sicilian pastry chef, and I wouldn’t change it for anything 🙂
Making them at home requires a bit of patience, but the final result will amaze you, especially if you use good sheep’s ricotta!
I recommend preparing and enjoying them shortly after, so as not to lose the crispiness of the shell, which tends to become soggy when in contact with the ricotta, so always fill them at the last moment, just keep the shells ready and the filling in the fridge 😉
What else can I say? Let’s get to work… today we’re making Sicilian cannoli 😀
TRY ALSO:
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Minutes
- Portions: about 25 cannoli
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp lard
- 3.5 tbsp white wine or Marsala
- 1 drop lemon juice
- Half tsp unsweetened cocoa powder
- 1.1 lbs fresh sheep ricotta
- 3/4 cup sugar (1 cup if you prefer them sweeter)
- 1 vanillin
- grated zest of one orange
- 1 tbsp spiced rum
- 3.5 oz chocolate chips (or candied fruit)
- as needed peanut oil
- as needed powdered sugar
- as needed candied citron (or chocolate sprinkles for decoration)
Tools
- 1 Bowl
- 1 Spatula
- 1 Pastry Board
- 1 Rolling Pin
- 1 Sieve
- Molds
Steps
Knead all the shell ingredients together well, the dough should be homogeneous and not sticky (if necessary, and very likely, add a bit more white wine or Marsala).
You should get a smooth and homogeneous dough that doesn’t stick to your hands, like shortcrust pastry, but a bit harder.Once the dough is ready, wrap it in plastic wrap and let it rest for 20 minutes.
Filling:
Sieve the ricotta (I recommend letting it drain in a colander in the fridge for at least an hour beforehand).
Place the sieved ricotta in a bowl, add the sugar, and mix with a spoon or spatula (taste to see if you prefer a sweeter or less sweet filling).
Add the vanillin, a tablespoon of rum, grated orange zest, chocolate chips, or candied fruit to taste.
Mix to combine everything.
Cover the bowl with plastic wrap and store in the fridge.
Divide the dough into 2 parts and roll it out on a pastry board into a very thin sheet.
Cut out circles with a 4-inch cookie cutter (or a water glass) for mini cannoli; or 6-inch (a large mug) for regular cannoli.
Cover one cannoli mold at a time with a circle of dough and seal the joint with a bit of water using a pastry brush.
Proceed in the same way for all the cannoli, rolling out the other dough and the leftover scraps kneaded together again (you’ll get about 25 large cannoli, 35 small).If you have few molds, fry the cannoli as you go and then, without washing them, cover the molds again and fry these too.
Now we can fry our cannoli.
Heat plenty of oil in a pot (it should reach a temperature of 356°F).
Fry the cannoli a few at a time, letting them brown on all sides.Then with the help of tongs, or 2 forks, remove them from the oil, tilting them slightly to drain the oil from the mold.
Let them dry on kitchen paper and carefully remove the mold.
Let the shells cool well.Fill the cannoli with the ricotta cream only before serving to keep the shell crispy.
Decorate the ends with a strip of citron or chocolate sprinkles.
Dust with powdered sugar.Serve immediately or after a maximum of half an hour.
This is a photo of the first cannoli made for the blog in 2014 🙂
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