How to Make Authentic Sicilian Cannoli with Sweet Ricotta Filling

Simple Summary

Indulge in the classic Italian dessert of crispy cannoli shells filled with creamy, sweet ricotta cheese. This homemade version brings the taste of Sicily right to your kitchen.

Recipe Details

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Servings: 12 cannoli
• Difficulty: Intermediate

Ingredients

For the cannoli shells:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup white wine
• 1 tablespoon white vinegar
• 2-3 tablespoons water (as needed)
• Vegetable oil for frying

For the sweet ricotta filling:

• 15 oz whole milk ricotta cheese, drained
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips
• Zest of 1 orange

For garnish:

• 1/4 cup chopped pistachios
• 2 tablespoons powdered sugar for dusting

Instructions

1. Make the cannoli dough: a. In a large bowl, mix flour, sugar, and salt. b. Cut in cold butter until mixture resembles coarse crumbs. c. In a separate bowl, whisk together egg, wine, and vinegar. d. Add wet ingredients to dry, mixing until a dough forms. Add water if needed. e. Knead dough for 5 minutes until smooth. Wrap in plastic and refrigerate for 1 hour.

2. Prepare the filling: a. In a medium bowl, mix ricotta, powdered sugar, and vanilla until smooth. b. Fold in chocolate chips and orange zest. Refrigerate until ready to use.

3. Shape and fry the cannoli shells: a. Roll out dough to 1/8 inch thickness on a floured surface. b. Cut into 4-inch circles. c. Wrap each circle around a cannoli form, sealing with egg wash. d. Heat oil to 350°F (175°C) in a deep fryer or heavy pot. e. Fry cannoli 2-3 at a time for 2-3 minutes until golden brown. f. Drain on paper towels and let cool before removing forms.

4. Assemble the cannoli: a. Fill a piping bag with the ricotta mixture. b. Pipe filling into each end of the cooled cannoli shells. c. Dip ends in chopped pistachios. d. Dust with powdered sugar before serving.

Chef's Notes

• For extra crispiness, let filled cannoli sit in the refrigerator for 30 minutes before serving.
• If you don't have cannoli forms, you can use aluminum foil rolled into cylinders.
• Drain ricotta overnight in cheesecloth for a firmer filling.
• Cannoli shells can be made ahead and stored in an airtight container for up to 2 days.
• For a twist, try adding cinnamon or lemon zest to the filling.

Nutritional Info

Per cannoli (approximate): 250 calories, 12g fat, 28g carbohydrates, 8g protein. Rich in calcium from the ricotta cheese and contains antioxidants from the pistachios and chocolate chips.

Serving Suggestions

Serve these cannoli as the grand finale to an Italian-themed dinner party. Pair with a shot of espresso or a sweet dessert wine like Marsala. For a beautiful presentation, arrange on a platter with fresh berries and mint leaves. These cannoli also make an excellent gift when packaged in a decorative box.