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.
Beat ricotta cheese and confectioners’ sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
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.
Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness.
Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends, and dabbing with warm water to seal.
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.
Cool briefly; twist molds carefully to remove shells. Let shells cool completely for about 15 minutes.
Fill cooled cannoli shells with ricotta filling using a spoon or piping bag.
Arrange cannoli on a serving platter. Garnish with pistachios and sprinkle confectioners’ sugar on top.
Serve and enjoy!
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.
- 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
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