Cannoli Siciliani: The Classic Sicilian Recipe

Cannoli are among the most beloved Italian desserts in the world. Short, sweet and Sicilian — what is not to love? The first cannoli were made in Palermo, on the island of Sicilia. The simple dessert started as a fried shell filled with readily available ingredients, from mascarpone to pastry cream to ricotta. Today, the dolce is an icon of southern Italian culture across the world. Bring a taste of Sicilia to your table with our pastry chef's classic recipe, complete with your choice of fillings and toppings.

Ingredients

To make the shells

• 250 grams of pastry flour
• 25 grams butter
• 25 grams sugar
• 5 grams cocoa powder
• 50 grams whole egg (1 egg)
• 70 grams Marsala wine
• 2 grams salt
• Rice or peanut oil (to fry)

To make the filling

• 500 grams cow's milk ricotta*
• 150 grams sugar
• 100 grams of your chocolate shavings/chips, candied oranges or pistachio

How to make Cannoli Siciliani

The shells

1. Mix the dry ingredients and mix the wet ingredients, then combine them. Mix the dough with an electric or countertop mixer. Let the dough rest for two hours in the fridge.
2. Roll the dough out until thin, about 1/8-inch. Use a circular cookie cutter, cup or bowl to cut the dough to your desired size (the bigger the circle, the bigger your cannoli). Use cannoli molds to shape each circle and seal the edge with a bit of egg wash.
3. In a pot, heat the oil to 235°F, using enough oil to completely submerge your cannoli molds. Once heated, use tongs to fry each cannolo shell to your desired level of crispiness. When done, remove from the oil, use a glove or towel to remove the shell from the mold and let cool. Repeat until all shells are fried.

The filling

1. Sift the ricotta and mix with the sugar until completely dissolved. Then fold in your favorite ingredient to flavor the filling. For the most traditional filling, we recommend candied orange peel.

Filling the cannoli

1. Add the ricotta filling to a pastry bag. Squeeze it into the shells from each side, then dip in your desired topping (think crushed pistachios or chocolate chips) and finish with a dusting of powdered sugar.
2. For best results, fill your cannoli just before serving — or at the table in front of your guests for some flair.

Tips

Sheep's milk ricotta

The most traditional recipe for cannoli calls for sheep's milk ricotta. If you choose to use it, simply double the amount of sugar that the recipe calls for.