Best 5 Sicilian Cannoli Recipes

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Sicilian cannoli are a traditional Italian pastry that consists of a crispy fried pastry shell filled with a sweet, creamy ricotta filling. This classic dessert is believed to have originated in the Sicilian city of Palermo in the 16th century, and it has since become a popular treat enjoyed all over the world. Cannoli are typically made with a dough that is similar to pie crust, and the shells are filled with a ricotta filling that is flavored with sugar, cinnamon, vanilla, and sometimes other ingredients such as chocolate chips or nuts. Cannoli are often served dusted with powdered sugar or garnished with candied fruit or chocolate chips. If you're looking for a delicious and authentic Sicilian cannoli recipe, there are many variations to choose from, each with its unique twist on the classic recipe.

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI SICILIANI



Sicilian Cannoli Recipe | How to Make Traditional Cannoli Siciliani image

Sicilian Cannoli are the most famous dessert of the Sicilian tradition. They are a greedy pleasure, which combines the crunchiness of the cannolo with the creaminess of the ricotta. Ricotta cream is made with sheep's milk ricotta because it is less watery and sloppy and is almost always enriched with pieces of chocolate and the finished cannoli are often garnished with chopped pistachios, chocolate flakes or candied fruit.

Provided by Silvana Nava

Categories     dessert

Time 1h10m

Yield 8

Number Of Ingredients 14

200 g (7 oz) of 00 flour
20 g (0,7 oz) of butter
1 teaspoon of unsweetened cocoa powder
1 teaspoon of cinnamon powder
1 teaspoon of coffee powder
1 teaspoon of fine salt
1 egg of about 50 g (1,7 oz)
35 g (1,2 oz) of icing sugar
50 ml of Marsala wine
plenty of peanut oil (for frying)
500 g (18 oz) sheep's milk ricotta
180 g (6 oz) of white sugar
60 g (2 oz) of dark chocolate drops
chopped pistachios, candied fruit and icing sugar for decoration

Steps:

  • Place the flour in a large bowl.
  • Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt.
  • Add the butter, one egg, and Marsala wine.
  • Knead the ingredients with your hands and make a loaf.
  • Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
  • Take out the Sicilian Cannoli dough from the fridge and roll it out with a rolling pin then make some disks.
  • Wrap them around the cannoli tubes and close them.
  • Fry the cannoli for one or two minutes in plenty of peanut oil.
  • Place the ricotta in a bowl and add the sugar.
  • Add the chocolate drops, mix well and store in the fridge.
  • Take the cannoli and fill them with the cream of ricotta and chocolate with the help of a pastry bag
  • Decorate them with chopped pistachios and candied fruit then serve.

Nutrition Facts : ServingSize 100 g, Calories 254 cal

CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)



Cannoli alla Siciliana (Sicilian Cannoli) image

Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.

Provided by Maria

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 20

Number Of Ingredients 12

2 pounds sheep's milk ricotta cheese
1 ½ cups confectioners' sugar
¼ cup mixed peel
1 ½ ounces dark chocolate, finely chopped
1 ¼ cups all-purpose flour
3 tablespoons dry Marsala wine, or more to taste
1 tablespoon butter, softened
1 tablespoon white sugar
2 teaspoons vinegar, or more to taste
corn oil for frying
3 tablespoons chopped pistachio nuts
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
  • Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
  • Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
  • Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
  • Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 25.2 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 67.9 mg, Sugar 12.4 g

CANNOLI SICILIANI: SICILIAN CANNOLI



Cannoli Siciliani: Sicilian Cannoli image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups/457 g flour, plus extra for dusting if needed
2 tablespoons/28 g cocoa powder
Pinch salt
2 tablespoons/28 g cold margarine
1/2 cup/118 ml white wine
1/4 cup/58 ml water
Extra-virgin olive oil, for deep-frying
1 1/2 pound/680 g fresh sheep's milk ricotta cheese
1 cup/228 g sugar
1 cup/228 g grated bittersweet chocolate
Candied fruit, finely sliced
Icing sugar (confectioners' sugar)

Steps:

  • To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli.
  • To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar.

CANNOLI ALLA SICILIANA



Cannoli alla Siciliana image

To make cannoli shells it is necessary to have three or four metal tubes, made preferably from very light tin, about 7 inches long and 1 1/8 inch in diameter. The edges are to be brought together and are not to be soldered. Bamboo tubes and broom sticks cut to size are also used but, for sanitary reasons, metal tubes are best.

Provided by Food Network

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 14

2 cups flour
1 teaspoon ground cinnamon
2 tablespoons shortening
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup Marsala
1 egg white
Vegetable oil, for deep frying
1 1/2 pounds ricotta cheese
1/2 cup confectioners' sugar
1/2 cup chocolate chips
1 1/2 teaspoons vanilla
3 tablespoons citron peel, chopped
3 tablespoons candied orange peel, chopped

Steps:

  • Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed. Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals.
  • Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all made.
  • Mix the ricotta thoroughly with sifted dry ingredients. Add two drops of vanilla and chopped fruit peel. Mix and blend well. Chill mixture before filling shells. Fill cold shells and smooth filling evenly at each end of the shell. Sprinkle the shells with confectioners' sugar.
  • Refrigerate until ready to serve.

TRADITIONAL SICILIAN CANNOLI



Traditional Sicilian Cannoli image

Make and share this Traditional Sicilian Cannoli recipe from Food.com.

Provided by InMemoryofBrats

Categories     Dessert

Time 4h

Yield 16 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter
3/4 cup marsala
egg white, for sealing
oil (for frying)
5 cups ricotta cheese
1 1/4 cups confectioners' sugar
1 orange rind, grated/zest
mini chocolate chip

Steps:

  • SHELLS: In a mixing bowl, combine flour, sugar, and salt.
  • Add butter and marsala.
  • Knead dough on lightly floured surface until well mixed.
  • Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
  • Roll out dough very thin.
  • Cut dough into rounds using a 4 inch cookie cutter.
  • Roll each round again until very thin.
  • Roll each round around a cannoli tube, tightly, and seal with egg white.
  • Fry in hot oil, turning, until golden.
  • Drain on paper towels and let cool.
  • Gently twist cannoli tube to remove shell.
  • Cool COMPLETELY.
  • FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
  • Keep covered in the refrigerator until your shells are cooled and ready to fill.
  • Fill pastry bag with filling.
  • Use a plain or open star tip.
  • Insert tip to center of shell and fill to one end and then repeat this step on the other end.
  • Dust with confectioners' sugar.

Nutrition Facts : Calories 282.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 43, Sodium 87.6, Carbohydrate 24.4, Fiber 0.4, Sugar 10.7, Protein 10.1

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will directly impact the taste of your cannoli. Use the best ricotta cheese, cannoli shells, and chocolate chips you can find.
  • Make sure the ricotta cheese is well-drained: Excess moisture in the ricotta cheese will make the cannoli filling runny. Be sure to drain the ricotta cheese in a fine-mesh sieve for at least 30 minutes before using it.
  • Don't overfill the cannoli shells: If you overfill the cannoli shells, the filling will ooze out and make a mess. Fill the shells just until they are full, but not overflowing.
  • Chill the cannoli before serving: Chilling the cannoli for at least 30 minutes before serving will help the filling to set and make them easier to eat.

Conclusion:

Sicilian cannoli are a delicious and versatile dessert that can be enjoyed by people of all ages. With their crispy shells, creamy filling, and rich chocolate chips, cannoli are the perfect treat for any occasion. Whether you're making them for a special event or just for a sweet snack, these tips will help you make the best cannoli possible.

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