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Sicilian cannoli, with their crisp shell and creamy ricotta filling, are one of the most iconic and beloved desserts of Sicilian tradition. Making them at home is easier than you think!
In a bowl, mix the flour with the sugar, the cocoa (if using it), and a pinch of salt. Add the butter or lard and knead with your hands until you get a sandy mixture.
Pour in the Marsala wine little by little until you form a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour.
After resting, roll out the dough on a floured surface until you get a thin sheet (about 2 mm) and cut out circles about 10-12 cm in diameter.
Wrap each circle around a metal cylinder, sealing the edges well with a little water.
Heat the seed oil in a deep pan and fry the shells, a few at a time, until they are golden and crisp. Drain them on paper towels and let them cool completely before removing the cylinders.
In a bowl, sift the ricotta to make it smooth and creamy, then add the icing sugar and mix well.
Add the chocolate chips and let the filling rest in the refrigerator for at least 30 minutes.
Just before serving, fill the shells with the ricotta cream using a piping bag.
Decorate the ends with candied orange peel, pistachio granules, or chocolate chips.
Dust with icing sugar and serve immediately to keep them crisp.
Sicilian cannoli kit
Consume immediately after preparation to keep them crisp.
For an authentic result, use fresh sheep's ricotta and quality ingredients.
Italia, Sicilia
| Energy (kcal) | 266.09 |
| Carbohydrates (g) | 37.55 |
| of which sugars (g) | 23.05 |
| Fat (g) | 10.45 |
| of which saturates (g) | 5.91 |
| Protein (g) | 7.3 |
| Fibre (g) | 0.82 |
| Salt (g) | 0.04 |
