Cannoli Siciliani (Authentic Sicilian Cream Pastry Recipe)

Crispy pastry shells filled with sweet ricotta cream, a Sicilian specialty.

Ingredients (Serves 6–8 | makes 12 cannoli)

For the Shells

• 250 g all-purpose flour

• 30 g sugar

• 30 g unsalted butter or lard

• 1 egg

• 60 ml Marsala wine (or dry white wine)

• 1 tsp cocoa powder (optional, traditional)

• Pinch of salt

• Vegetable oil, for frying

For the Filling

• 500 g sheep’s milk ricotta (well drained)

• 120 g powdered sugar (to taste)

• 80 g dark chocolate chips

• 1 tsp vanilla extract or cinnamon (optional)

For Garnish

• Chopped pistachios

• Candied orange peel

• Powdered sugar

Preparation

1. Prepare the dough:

   • Mix flour, sugar, cocoa powder, and salt.

   • Add butter, egg, and Marsala wine.

   • Knead until smooth, wrap, and rest for 1 hour.

2. Shape the shells:

   • Roll dough thin and cut into circles.

   • Wrap around metal cannoli tubes and seal edges with egg white.

3. Fry the shells:

   • Fry in hot oil (170–180°C / 340–355°F) until golden and crisp.

   • Drain on paper towels and cool completely before removing tubes.

4. Prepare the filling:

   • Sieve ricotta until smooth.

   • Mix with powdered sugar and vanilla or cinnamon.

   • Fold in chocolate chips.

5. Fill the cannoli:

   • Pipe ricotta filling into shells just before serving.

6. Garnish and serve:

   • Decorate ends with pistachios or candied fruit.

   • Dust lightly with powdered sugar.

Serving Suggestions

• Serve fresh as a dessert or pastry course.

• Pair with espresso, Marsala wine, or sweet dessert wine.

Cooking Tips

• Always fill cannoli just before serving to keep shells crisp.

• Drain ricotta overnight for best texture.

• Use sheep’s milk ricotta for authentic Sicilian flavor.