Name: Cannoli alla Siciliana (Sicilian Cannoli) Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 4 h 30 min
Yield: 20
Cuisine: European
Ingredients: For Filling:; 2 lbs sheep's milk ricotta cheese; 1½ cups confectioners' sugar; ¼ cup mixed peel; 1½ oz dark chocolate; For Cannoli Shells:; 1¼ cups all purpose flour; 3 tbsp dry Marsala wine; 1 tbsp butter; 1 tbsp white sugar; 2 tsp vinegar; corn oil; For Topping:; 3 tbsp pistachio nuts; 2 tbsp confectioners' sugar

Photos of 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
1½cupsconfectioners’ sugar
¼cupmixed peel
1½ozdark chocolate,finely chopped

For Cannoli Shells:

1¼cupsall 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:

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:

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!