Sicilian cannoli

Ingredients

• 250 g00 flour
• 30 gsugar
• 30 glard
• 50 gMarsala
• 1 medium eggegg
• 10 gwhite wine vinegar
• 1 pinchfine salt
• 1orange zest
• 2 gground cinnamon
• 1 kgsheep’s ricotta
• 300 gsugar
• as neededdark chocolate chips
• as neededegg yolk
• 1 lseed oil
• as neededicing sugar
• as neededchopped pistachios
• as neededcandied orange

Instructions

1. 1

   Drain the ricotta

   Leave the fresh ricotta to drain in a sieve overnight so it loses its whey. To begin the dough, dissolve the salt in the vinegar in a small bowl. Sift the flour and add the cinnamon.

2. 2

   Mix the dough

   Add the lard and start working it into the flour by hand, then add the sugar.

3. 3

   Add the flavourings

   Mix in the orange zest, then add the egg and Marsala.

4. 4

   Finish the dough

   Pour in the vinegar and salt mixture. Knead by hand until the ingredients come together, then move the dough to a lightly floured surface and shape it into a block.

5. 5

   Chill and sweeten

   Cover the dough with cling film and refrigerate for 2 hours. Take the ricotta drained overnight and add the sugar.

6. 6

   Make the filling

   Mix with a spatula, then push the mixture through a sieve for a smooth, velvety texture. Fold in the chocolate chips.

7. 7

   Rest the filling

   Cover the ricotta mixture with cling film and refrigerate it until you are ready to fill the cannoli. Take one-third of the dough and keep the rest covered so it does not dry out. Pass the block through a pasta machine, starting at its widest setting.

8. 8

   Roll the dough

   Fold the dough sheet so its edges meet, then pass it through the rollers again, reducing the thickness at each pass until it is 1.5 mm thick.

9. 9

   Shape the shells

   Use a 10 cm round cutter to cut out discs. Wrap each disc around a cannoli tube.

10. 10

    Seal the shells

    Brush a little egg yolk onto one edge of the dough at the join, taking care not to get any on the tube. Close the dough and press lightly to seal. Place each prepared shell on a tray and cover it with a cloth.

11. 11

    Fry the shells

    Heat the seed oil to 175°C. Lower the cannoli into the oil with one end pointing down, then let them fry until golden. Turn them from time to time as they cook; the characteristic bubbles will form. Drain on kitchen paper.

12. 12

    Fill the cannoli

    Once the shells have cooled, press gently on each tube and pull it out. Fill the shells with the ricotta cream using a piping bag, then decorate with chopped pistachios.

13. 13

    Add the finish

    Add candied orange and dust with icing sugar. Serve the homemade Sicilian cannoli straight away.

What are Sicilian cannoli?

Cannoli are a classic Sicilian pastry: a crisp, fried shell wrapped around a sweet ricotta filling. Their name refers to the tube-like shape formed around a metal mould.

This version uses sheep’s ricotta, chocolate chips, pistachios and candied orange. The contrast between the crunchy shell and smooth filling is what makes them so appealing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 5g protein, 25g carbs, 11g fat.

The pastry and sugar provide most of the carbohydrates, while the ricotta contributes protein and fat; frying adds further fat, though the amount absorbed varies. Enjoy a cannolo as a dessert after a balanced meal, or serve a smaller portion alongside fresh fruit.

The ricotta filling

Drain first: leaving the ricotta in a sieve overnight lets excess whey run off, helping the filling hold its shape. If the ricotta is wet, the finished cream can be loose.

Sieve for smoothness: once the sugar is mixed in, push the ricotta mixture through a sieve before adding the chocolate chips. This gives the filling a fine, even texture.

Building the dough

Work by hand: the lard is rubbed into the flour before the sugar, egg and Marsala are added. The vinegar and salt go in at the end, as described in the method.

Rest it cold: the dough chills for 2 hours, while the ricotta filling stays refrigerated until needed. Keep the unused dough covered while rolling so it does not dry out.

Rolling and shaping

Thin sheets: start at the widest setting on the pasta machine and reduce the thickness gradually, finishing at 1.5 mm. Cut the sheets into 10 cm discs.

Seal carefully: wrap each disc around a cannoli tube and brush egg yolk only onto the pastry edge at the join. Avoid getting yolk on the tube, which can make it harder to remove the shell.

Frying and doneness

Oil temperature: bring the seed oil to 175°C before frying. Lower each shell in with one end pointing down, then turn it occasionally as it cooks.

Look for colour: the shells are ready when golden, with the characteristic bubbles on the surface. Drain them on kitchen paper and let them cool before taking them off the tubes.

Fill just before serving

Keep the parts separate: chill the ricotta cream and leave the empty shells unfilled until you are ready to serve. Filling them too early can soften the crisp pastry.

Finish the ends: pipe the cream into the cooled shells, then add chopped pistachios and candied orange. Dust with icing sugar and serve straight away.

Recipe notes & tips

• Drain the ricotta overnight to remove excess whey before making the filling.
• Keep the unused dough covered while you roll one-third at a time.
• Reduce the pasta machine setting gradually to reach 1.5 mm without tearing the dough.
• Brush egg yolk on the pastry join only, keeping it off the cannoli tube.
• Let the shells cool fully before removing the tubes and filling them.
• Pipe the filling into the shells shortly before serving to preserve their crispness.

Variations

• Citrus finish: add extra candied orange to the ends for a more pronounced citrus note.
• Pistachio topping: press chopped pistachios into the exposed ricotta at each end.
• Chocolate finish: add a few extra dark chocolate chips to the filling.
• Cinnamon accent: add a light dusting of cinnamon alongside the icing sugar.
• Plain topping: leave off the pistachios and candied orange for a simpler finish.

Common mistakes to avoid

• Wet ricotta: drain it overnight in a sieve so the filling is not loose.
• Dry dough: keep the portion you are not rolling covered with cling film.
• Thick shells: reduce the pasta machine setting gradually until the sheet is 1.5 mm thick.
• Loose join: brush egg yolk onto the edge and press the dough lightly to seal it.
• Shells removed too soon: cool them before gently pressing and sliding off the tubes.
• Soft filled shells: pipe in the ricotta cream just before serving.

How to store

Keep the ricotta filling covered in the fridge until you are ready to use it, and store empty shells separately in an airtight container at room temperature. Assemble just before serving; filled cannoli are best eaten straight away because the shells soften over time.

Frequently asked questions