Sicilian cannoli are a Sicilian specialty 😉

Traditionally, Sicilian cannoli were prepared during the Carnival period, but over the years they have become so popular that they are now enjoyed all year round.

The original recipe uses a fried shell filled with sheep’s ricotta, chocolate chips, and candied pumpkin, but they are also prepared with different variations.

I made some changes by baking the shell and filling it with a mixture of cow and sheep ricotta and candied orange peel.

Instead of candied orange, you can use chocolate chips.

I did not specify the amount of water because it depends on the absorption capacity of the flour, so you will need to adjust accordingly. (I used about 3 1/2 tablespoons).

P.S.: Also try other Sicilian recipes:

Difficulty: Medium
Cost: Moderate
Preparation time: 1 Hour
Portions: 24 cannoli
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Sicilian Cannoli

2 cups All-purpose flour
1/4 cup Powdered sugar
1/4 cup Vegetable oil
1 teaspoon Instant coffee
1 teaspoon Ground cinnamon
2 tablespoons White wine vinegar
2 tablespoons Marsala wine
1 pinch Salt
as needed Water
1 1/2 lbs Mixed ricotta (cow and sheep)
1 1/2 cups Sugar
2 1/2 oz Candied orange peel
24 Candied cherries
to taste Powdered sugar

Tools

2 Bowls
Plastic wrap
1 Spatula
1 Cookie cutter
24 Metal cylinders
1 Piping bag
1 Fine mesh strainer

Preparation of Sicilian Cannoli

In a bowl, sift together the flour, powdered sugar, coffee, and cinnamon.
Add the oil, vinegar mixed with Marsala, water, and salt.
Work the dough with your hands and form a ball.
Wrap the ball in plastic wrap and chill in the refrigerator for at least an hour.
Prepare the filling: in a bowl, combine the well-drained ricotta, sugar, and candied orange peel. Mix well and chill in the refrigerator for at least an hour.
Take the cannoli dough and roll it into a thin sheet of 1-2 mm using a pasta machine or rolling pin.
Use a 3.5-inch round cookie cutter to cut out 24 circles.
Shape the circles into ovals with your hands
and roll them on the appropriate metal cylinders.
Preheat the oven to 350°F in static mode and bake the cannoli for about 20 minutes.
Let them cool completely and gently remove them from the metal cylinders.
Fill them with the filling just taken out of the fridge using a pastry bag with a wide and smooth tip, cut the candied cherry in half and place them at both ends.
Dust with powdered sugar to taste.
It is recommended to fill the cannoli right before serving to maintain their crunchiness.