The cannoli is a typical sweet from the Italian region of Sicily, where it originates from. It consists of a tube-shaped rolled dough that contains ingredients mixed with ricotta cheese inside. It is so popular in Sicily that it is very rare to have a patisserie where a tray of cannoli is not displayed.
Learn how to make Sicilian Cannoli with this simple and easy recipe!
Sicilian Cannoli
6
servings50
minutes1
minuteLet’s discover together the original recipe of Sicilian cannoli.
They come from Sicily, but they are famous throughout Italy and the world!
Ingredients
- Cannoli
Cake flour 9.2 oz (260 g)
Sugar 0.7 oz (20 g)
Lard 1 oz (30 g) – fridge cold
Unsweetened cocoa powder ¾ tbsp (5 g)
Salt 1 tsp
Eggs 0.7 oz (20 g)
White wine vinegar 0.3 oz (10 g)
Marsala wine 2.1 oz (60 g)
- Filling
Sheep milk Ricotta cheese 35 oz (1 kg) – let it rest one night in the fridge
Sugar 4.6 oz (130 g)
Dark chocolate chips 2.8 oz (80 g)
Directions
- Dough
- In a bowl, add 9.2 oz (260g) of cake flour;
- Add 3/4 tbsp (5 g) of sifted unsweetened cocoa powder;
- Add 0.7 oz (20 g) of sugar;
- Add A pinch of salt;
- Add 0.7 oz (20g) of eggs;
- Add 2.1 oz (60g) of Marsala wine;
- Add 0.3 oz (10g) of white wine vinegar;
- Add 1 oz (30g) of fridge cold lard;
- Knead the dough with your hands;
- Move the dough onto the pastry board and knead it briefly with your hands;
- Shape a loaf and wrap it with plastic wrap;
- Let it rest in the fridge for 1 hour;
- Remove the dough from the fridge and let it rest at room temperature for 30 min;
- Divide the dough in half;
- Set aside a piece of dough and cover it with plastic wrap;
- Dust the second piece of dough with flour;
- Flatten it with your fingertips;
- Fold it twice and press it with your fingers;
- Fold the dough and roll it out 8 times;
- Cut the dough;
- Shape the cannoli: Take a pastry square, Pull the ends slightly, Place the cannoli form on the pastry, Lift one end and bring it to the opposite side, Brush the other end with a little egg wash, Gently pull and paste;
- Fry the cannoli: Heat 34 fl oz (1l) of vegetable oil to 356°F (180°C). Fry one cannoli at a time, Keep the skimmer in the oil for a few seconds to let the bubbles form and prevent the cannoli from burning, Lift the skimmer and turn the cannoli with the tong, The cannoli is ready in less than a minute;
- Drain;
- Cream
- In a bowl, add 35 oz (1kg) of sheep milk Ricotta cheese (Drain the Ricotta cheese overnight in the refrigerator and Sift the Ricotta cheese);
- Add 4.6 oz (130g) of sugar and mix;
- Add 2.8 oz (80g) of chocolate chips and mix;
- Put the cream into a pastry bag and Fill each cannoli with some Ricotta cream;
- Icing sugar to taste
- Your Sicilian Cannoli is ready!
