SICILIAN CARTOCCI are one of the iconic desserts of the island’s tradition, irresistible at first sight and even more so at first bite. Soft and fragrant, they are made from a light, leavened dough that, after frying, is rolled in granulated sugar and filled with a sweet, velvety and generous ricotta cream.
The contrast between the golden, slightly crisp exterior and the creamy center makes cartocci a true masterpiece of balance and indulgence. Sheep ricotta, enriched with sugar and dark chocolate chips or pistachio crumbs, contains the whole soul of Sicilian pastry: simple ingredients and intense flavors.
Perfect for enjoying at breakfast, as an afternoon snack, or as a dessert for special occasions, Sicilian cartocci tell a story of conviviality, tradition and Mediterranean aromas, bringing all the warmth of Sicily to the table.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup (8 fl oz) milk (warm)
- 1 2/3 tsp (active dry yeast) fresh brewer's yeast
- 1/3 cup granulated sugar
- 4 3/4 cups type 00 flour (or all-purpose flour)
- 2 tbsp lard (or butter)
- 1 egg (medium)
- Half tsp salt
- 2 cups sheep ricotta (drained)
- 3/4 cup granulated sugar
- 1/4 cup dark chocolate chips
- as needed granulated sugar
For the Sicilian cartocci you will need
- 2 Bowls
- 1 Sieve
- 8 Aluminum cannoli tubes
- 1 Baking sheet
- 1 Pastry board
- Parchment paper
- Plastic wrap
- 1 Saucepan
- Paper towels
Preparation of Sicilian cartocci
In a large bowl or in the bowl of a stand mixer fitted with a spiral hook, dissolve the yeast in the warm milk with the sugar.
Add the flour, the softened lard (or butter) and the egg. Work all the ingredients for a few minutes and then add the salt.
Knead the dough until smooth and elastic.
Shape into a ball, transfer it to a clean bowl, cover with plastic wrap and let it rise for 2 hours, until doubled in size.When the dough has risen, turn it out onto a pastry board and divide it into pieces of about 4.2 oz (120 g). With this size you will get 8 pieces, but if you prefer you can make them about 3.5 oz (100 g) each.
Roll each piece into a rope about 12 in (30 cm) long.
Wrap each rope around an oiled aluminum tube, tucking the ends under the dough. As you make each cartocco, place it on a baking sheet lined with parchment paper, spaced slightly apart.
Cover with plastic wrap and let rise for another 1 hour.While the dough is rising, prepare the ricotta cream. Mix the sheep ricotta with the sugar. Then sift it, add the chocolate chips and transfer to the fridge.
Heat the oil until it reaches 338°F. Fry the cartocci two at a time until they turn a nice reddish-brown color.
Drain the cartocci, let them rest a few seconds on paper towels so they lose excess oil, then remove the tube. While still hot, roll them in granulated sugar, then let them cool.
When cold, fill them with the ricotta cream using a pastry bag.Sicilian cartocci are best eaten the same day: the brioche stays soft and the ricotta fresh and fragrant.
Alternative fillings
Lemon ricotta
Sweet ricotta with grated lemon zest for a fresh, aromatic note.
Ricotta and pistachio
Sweet ricotta with sugar and Bronte pistachio crumbs: elegant and very Sicilian.
Chocolate cream
Thick and enveloping, perfect for chocolate lovers.
Pastry cream
Smooth and delicate, also excellent with a dusting of cinnamon.
Chocolate pastry cream
A more intense and enveloping version.
Ricotta and strawberries
Sweet ricotta with fresh strawberry cubes (fill at the last moment).
Orange ricotta
With orange zest and a drizzle of honey or a dusting of powdered sugar.
Ricotta and coffee
Ricotta flavored with coffee for a bolder taste.
Storage
In the refrigerator (already filled)
Store filled cartocci in an airtight container for a maximum of 24 hours.
Before serving, let them sit 15–20 minutes at room temperature.
Note: the brioche will tend to lose softness, but the flavor remains excellent.
At room temperature (unfilled)
Empty cartocci (only fried and sugared) keep for 1 day under a cloche or in a food bag.
Freezing (best option)
Freeze unfilled cartocci once well cold.
To reheat: thaw at room temperature and warm slightly in the oven at 320°F for 5 minutes. Then fill with fresh ricotta.
