The Sicilian cannoli are among the most beloved and iconic desserts of Italian tradition: a crunchy fried shell enclosing a delicious sweet ricotta cream, enriched with chocolate chips or candied fruits. This original Sicilian cannoli recipe takes you directly to Sicily, where every bite tells a story of history and culture. Making cannoli at home is not difficult: with a few steps, you can achieve a fragrant and authentic result, perfect for impressing family and friends.
Discover how to make homemade Sicilian cannoli, from preparing the crunchy shell to the creamy ricotta filling, bringing to the table a dessert that smells of celebration and tradition!
Here is another recipe for the filling:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tbsp lard
- 1 egg (small)
- 3 tbsp white wine
- 1 tsp unsweetened cocoa powder
- 1 pinch salt
- as needed oil for frying
- as needed powdered sugar
- 2 cups ricotta
- 3/4 cup sugar
- 1/3 cup chocolate chips
Tools
- 1 Frying pan
- 12 Metal cylinders
Steps
1. Prepare the dough for the shells
In a bowl, combine the flour, cocoa, sugar, and a pinch of salt.
Add the lard (or soft butter) and work with your fingertips until you get a sandy mixture.
Incorporate the egg and the white wine, kneading until you get a smooth and homogeneous dough.
Wrap in plastic wrap and let it rest in the refrigerator for at least 1 hour.
2. Roll out and shape the cannoli
Take the dough, roll it out with a rolling pin into a thin sheet (about 1/16 inch thick).
Cut out discs or ovals about 4 inches in diameter.
Wrap each disc around the appropriate metal tubes for cannoli, sealing the edges with a little water or egg white.
3. Fry the shells
Heat plenty of seed oil in a saucepan.
Fry the cannoli a few at a time, until they become golden and crispy.
Drain them on absorbent paper, let them cool, and gently remove the cylinders.
Sift the well-drained ricotta.
Mix with powdered sugar until you get a smooth cream.
Add the chocolate chips and citrus zest (if desired).
Transfer the cream into a pastry bag.Fill the cannoli
Fill the shells with the ricotta cream only shortly before serving them (so they remain crispy).
Decorate the ends with chopped pistachios, candied fruit, or candied cherries.
Dust with powdered sugar and serve immediately.
Storing the shells
Homemade shells, once fried and cooled, can be stored in a tin box or airtight container for 7-10 days.
Storing the ricotta cream
The ricotta cream should be kept in the refrigerator, covered with plastic wrap or in an airtight container, for a maximum of 2 days.
Do not freeze: ricotta loses its texture and releases water.
Storing filled cannoli
The filled cannoli should be consumed within 24 hours, stored in the refrigerator.
👉 Tip: fill the shells only shortly before serving them, so they remain crispy and fragrant.
