Go Back
–+ servings
Cannoli siciliani

Heavenly Cannoli Siciliani: Your Ultimate Homemade Delight

Discover the art of making Cannoli Siciliani, a classic Italian dessert with a crispy shell and creamy filling.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 2 cups All Purpose Flour Consider using '00' flour for authenticity.
  • 1/4 teaspoon Salt Enhances flavor.
  • 2 tablespoons Granulated Sugar Coconut sugar can be used for a healthier option.
  • 1 teaspoon Cacao/Coffee/Cinnamon (optional) Use any preferred spice.
  • 3 tablespoons Lard or Butter Vegetable shortening can be used for vegetarian option.
  • 1 large Egg Yolk A whole egg can modify texture.
  • 1/2 cup White Wine or Marsala Wine Adjust according to taste.
For the Filling
  • 1 cup Ricotta Cheese Use sheep's milk or cow's milk.
  • 1/2 cup Confectioner’s Sugar Adjust based on preference.
  • 1 tablespoon Rose or Orange Flower Water (optional) Vanilla extract can be a substitute.
  • 1/2 cup Mini Chocolate Chips/Candied Fruit (optional) For delightful mix-ins.
For the Decoration
  • 1/4 cup Ground Pistachios/Hazelnuts Can substitute with other nuts or skip.
  • 1/4 cup Candied Cherries/Candied Fruits Optional for visual appeal.

Equipment

  • Deep fryer
  • Mixing Bowl
  • Rolling Pin
  • Cannoli tubes
  • Pastry bag

Method
 

Step‑by‑Step Instructions
  1. Prepare Shell Dough: In a mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in lard until crumbly, then mix in the egg yolk and vinegar. Gradually add white wine until a non-sticky dough forms. Knead for about 5 minutes, wrap in plastic wrap, and chill for at least 1 hour.
  2. Roll and Cut Dough: Dust your work surface with flour and roll out the dough to 1/8-inch thickness. Cut circles about 4 inches in diameter. Gather scraps, reroll, and cut more circles.
  3. Shape and Fry Shells: Preheat oil to 180°C (350°F). Wrap dough around cannoli tubes, sealing with egg white. Fry tubes for 2-3 minutes until golden brown. Remove, drain, and let cool.
  4. Make Filling: Pass ricotta through a fine sieve into a bowl. Mix in confectioner’s sugar and optional flavoring until creamy. Fold in mini chocolate chips or candied fruit. Chill for at least 1 hour.
  5. Assemble and Serve: Fill each shell using a pastry bag. Decorate with ground pistachios or candied fruits, and dust with confectioner’s sugar before serving.

Nutrition

Serving: 1cannoloCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 40mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For the best experience, fill the cannoli just before serving to keep the shells crispy.

Tried this recipe?

Let us know how it was!