Traditional Sicilian Cannoli are crispy pastry shells filled with a sweet, creamy ricotta mixture. This recipe brings an authentic taste of Sicily right to your kitchen, perfect for impressing friends or treating yourself to a delightful dessert experience.
The base of the cannoli shell is made from all-purpose flour, which creates a sturdy yet delicate structure. A touch of granulated sugar adds a hint of sweetness, while ground cinnamon infuses a warm, aromatic note. Unsalted butter contributes to the flakiness of the shell, and the egg yolk helps bind the dough. Marsala wine is a traditional addition that adds depth and slight sweetness to the pastry. The filling stars ricotta cheese, which is naturally creamy and mild, combined with powdered sugar for smooth sweetness and vanilla extract for aromatic depth. To add texture and flavor, mini chocolate chips and chopped pistachios are mixed into the filling and used as a garnish. Vegetable oil is used for frying the shells to golden perfection.
Pair these cannoli with a glass of sweet Marsala wine for a true Italian treat. Alternatively, serve them alongside a scoop of pistachio or vanilla gelato for a refreshing contrast.
Start by mixing the flour, sugar, and cinnamon in a bowl. Add the chilled, cubed butter and work it into the dry ingredients until the mixture turns crumbly. Next, pour in the egg yolk and Marsala wine, stirring until a dough forms. Wrap this dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up.
After chilling, roll the dough out thinly on a floured surface. Use a round cutter to make circles, then carefully wrap each circle around a cannoli mold, sealing the edges with a bit of egg white. Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the shells until they turn a beautiful golden brown. Drain the shells on paper towels and let them cool completely before filling.
For the filling, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in the mini chocolate chips for a delightful crunch. Once the shells are cooled, pipe the filling into each shell, ensuring every nook and cranny is filled. Dip the ends of each cannoli in chopped pistachios for a colorful and tasty finish. Finally, dust the completed cannoli with a light coating of powdered sugar just before serving.
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