Italian🍰 Sweets & drinks

Sicilian Cannoli

Name: Sicilian Cannoli
Cuisine: Italian
Ingredients: 250 g all-purpose flour (for pastry shell); 100 g rosé wine; 30 g lard; 25 g sugar (for pastry shell); 2 tsp honey; a pinch salt; to taste all-purpose flour (for dusting during assembly); 1 egg (for sealing); to taste peanut seed oil (for frying); 1.2 kg sheep's milk ricotta; 300 g sugar (for filling); to taste chocolate chips (for filling variation); to taste candied orange peel (for filling and garnish); to taste Strega liqueur (optional flavoring); to taste candied cherries (for garnish); to taste pistachio granules (for garnish)

Authentic Sicilian cannoli — crispy fried pastry tubes filled with sweetened ricotta and garnished with candied orange peel, cherries, chocolate chips, or pistachio granules. A traditional Sicilian dessert with a delicate, unmistakable flavor.

Adapted from a video by Casa Pappagallo

I veri cannoli siciliani 😍 ricetta originale passo passo

Watch on YouTube

Ingredients

all-purpose flour (for pastry shell)250 g
rosé wine100 g
lard30 g
sugar (for pastry shell)25 g
honey2 tsp
salta pinch
all-purpose flour (for dusting during assembly)to taste
egg (for sealing)1
peanut seed oil (for frying)to taste
sheep's milk ricotta1.2 kg
sugar (for filling)300 g

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Combine flour, salt, sugar, lard, honey, and rosé wine in a bowl. Mix and knead the dough until smooth and well-combined. Let the pastry dough rest for 20–30 minutes.
2
Sift the sheep's milk ricotta through a fine sieve (one pass only, or to your preferred refinement level). Add sugar and mix until well combined. Let the filling rest for about 30 minutes.
3
Divide the filling into portions. Leave one plain, add chocolate chips to another, and mix candied orange peel and Strega liqueur into a third. Set aside.
4
Roll out the rested pastry dough to a thin, even thickness (approximately 5mm). Using a 11–12 cm cutter or cup, cut the dough into rounds.
5
Wrap each dough round around a cannoli form (metal tube), overlapping the edges. Seal the seam with a small amount of beaten egg, pressing lightly at the base.
6
Heat oil to 170–180 °C. Fry the cannoli forms in batches of 2–3 at a time, adjusting temperature as needed so they cook evenly and turn golden. Once fried and cooled, carefully slide the pastry tubes off the forms.
7
Transfer the ricotta fillings to piping bags. Holding each cannoli tube by the ends, pipe the filling of your choice into both cavities until full.
8
Garnish the filled cannoli ends with candied orange peel, candied cherries, and/or pistachio granules, depending on the filling type and personal preference. Serve immediately.

Sicilian Cannoli

Ingredients

Steps

More like this