Cannoli alla Siciliana (Sicilian Cannoli) Recipe

Jump To Recipe
Avatar Author's default profile picture
Nelson Published: January 19, 2021 Modified: June 1, 2021
Cannoli alla Siciliana (Sicilian Cannoli) Recipe

How To Make Cannoli alla Siciliana (Sicilian Cannoli)

With a flaky fried crust, this Cannoli Alla Siciliana is filled with creamy ricotta cheese and rich dark chocolate to satisfy your Italian dessert cravings.

Preparation: 35 minutes
Cooking: 10 minutes
Rest and Cool Time: 3 hours 45 minutes
Total: 4 hours 30 minutes

Serves:

Ingredients

For Filling:

  • 2lbssheep’s milk ricotta cheese
  • cupsconfectioners’ sugar
  • ¼cupmixed peel
  • ozdark chocolate,finely chopped

For Cannoli Shells:

  • cupsall purpose flour
  • 3tbspdry Marsala wine,or more to taste
  • 1tbspbutter,softened
  • 1tbspwhite sugar
  • 2tspvinegar,or more to taste
  • corn oil,for frying

For Topping:

  • 3tbsppistachio nuts,chopped
  • 2tbspconfectioners’ sugar,or to taste

Instructions

Filling:

  1. Beat ricotta cheese and confectioners’ sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.

Cannoli Shells:

  1. 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.

  2. Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness.

  3. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends, and dabbing with warm water to seal.

  4. 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.

  5. Cool briefly; twist molds carefully to remove shells. Let shells cool completely for about 15 minutes.

  6. Fill cooled cannoli shells with ricotta filling using a spoon or piping bag.

  7. Arrange cannoli on a serving platter. Garnish with pistachios and sprinkle confectioners’ sugar on top.

  8. Serve and enjoy!

Recipe Notes

You can replace sheep’s milk ricotta with the more typical cow’s milk version. The flavor will be less intense but your cannoli will still be tasty.

Nutrition

  • Calories: 193.05kcal
  • Fat: 8.98g
  • Saturated Fat: 4.85g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.63g
  • Polyunsaturated Fat: 0.97g
  • Carbohydrates: 21.75g
  • Fiber: 0.59g
  • Sugar: 13.37g
  • Protein: 6.33g
  • Cholesterol: 24.72mg
  • Sodium: 41.34mg
  • Calcium: 99.83mg
  • Potassium: 87.07mg
  • Iron: 0.85mg
  • Vitamin A: 59.69µg
  • Vitamin C: 0.26mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

cannoli cones recipe
Pies & Pastries

Cannoli Cones

Put a twist on a classic Italian pastry with our…
Total 25 mins
plate of trippa alla romana
Pan-Fry & Skillet

Trippa Alla Romana

Enjoy beef tripe topped with pecorino romano and tomatoes. You’ll…
Total 3 hrs
Pies & Pastries

Cannoli Bites

What's the perfect bite-sized dessert? These mini cannoli bites. Its…
Total 1 hr 12 mins
Dip, Sauce & Condiment

Cannoli Dip

This recipe for cannoli dip gives you an easy way…
Total 10 mins
Pies & Pastries

Cannoli Cream Puffs

Two decadent desserts in 1 delicious treat? These irresistible cannoli…
Total 1 hr 15 mins
cannoli cupcakes recipe
Cupcakes

Cannoli Cupcakes

These cannoli cupcakes tastes just like the classic Italian cannolis!…
Total 1 hr
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to