Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Cannoli – a masterpiece of traditional pastry
Discover the magic of Sicilian cannoli, iconic pastries of the island’s heritage - perfect for any occasion and made with love.
🛒 Ingredients
- ✓ 300 g plain flour
- ✓ 30 g butter
- ✓ 30 g caster sugar
- ✓ 400 g sheep’s ricotta
- ✓ 200 g icing sugar
- ✓ 100 g candied orange peel
- ✓ 50 g dark chocolate
- ✓ 1 egg
- ✓ Dry Marsala wine
- ✓ Lard or vegetable oil for frying
- ✓ Salt
📊 Nutritional Information
Few desserts embody the spirit of Sicily quite like cannoli. Once prepared only for carnival celebrations, these pastries have long since crossed every border, finding a home in bakeries from Palermo to New York. Their charm lies in contrasts: the crackle of the shell giving way to a cloud-soft filling of sweetened ricotta, delicately perfumed and irresistibly creamy.
Each bite carries the scents and flavours of the island - citrus, sunshine, tradition - transporting you straight to the bustling streets of Sicily. Whether enjoyed in spring or whenever you crave something truly special, cannoli remain one of the great expressions of Sicilian passion and craftsmanship.
👨🍳 Preparation
- 1
Mix the flour with the egg yolk, sugar, melted butter, a pinch of salt and a splash of dry Marsala until you have a smooth, soft dough.
- 2
Cover the dough with a cloth and let it rest for two hours.
- 3
Sieve the ricotta and work it with a wooden spoon, incorporating the icing sugar until creamy.
- 4
Add the chocolate pieces and mix well.
- 5
Roll out the dough thinly with a rolling pin and cut into 10–12 cm squares.
- 6
Brush each square with beaten egg white and wrap them around the cannoli moulds.
- 7
Fry the shells in lard or oil until golden, then drain and leave to cool.
- 8
Fill the shells with ricotta, dust with vanilla sugar and decorate with candied orange peel.
💡 Tips and Variations
Add a pinch of cinnamon to the ricotta for a warmer, more aromatic filling. For a lighter version, fry the shells in vegetable oil instead of lard. Dark-chocolate chips can be swapped for chopped pistachios for a beautifully nutty twist.
📦 Storage
- • Keep filled cannoli in the fridge for up to 2 days.
- • Unfilled shells may be frozen for up to 1 month.
- • Always fill the shells just before serving to maintain crispness.
🍷 Pairing
Enjoy Sicilian cannoli with a glass of Moscato Passito di Pantelleria, served chilled between 8–10°C, to highlight its sweet, aromatic notes and complement the ricotta filling perfectly.
Thank you for choosing to prepare Sicilian cannoli. This iconic dessert is sure to delight anyone lucky enough to try it. Enjoy the process, have fun in the kitchen and savour every bite!
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