Best Sicilian Italian Cannoli Recipe

Ingredients

• 2 cup 00 flour (or all-purpose flour)
• 0.25 tsp cocoa powder
• 2 tbsp confectioners sugar (granulated is fine as well)
• salt (1 pinch)
• 1 egg (well beaten)
• 0.125 cup cold butter (cut in cubes)
• 0.25 cup Marsala wine (more if needed)
• 8 cup Vegetable or canola oil (for frying)
• 1 egg (well beaten for egg wash to seal the dough)
• 3 cup ricotta cheese (strained (no liquid))
• 0.75 cup powdered sugar (for the filling)
• salt (1 pinch for the filling)
• 0.5 cup mini chocolate chips (optional, for the filling)
• candied orange slices (for topping)
• crushed pistachios (for topping)
• chocolate chips (for topping)

Steps

1. 1

   In a large mixing bowl, sift in the flour, cocoa powder, 2 tablespoons of powdered sugar, and a pinch of salt.

2. 2

   Add the beaten egg and cubed cold butter to the bowl and begin to work the mixture with your hands. Mix until the texture is crumbly and the butter is broken into small pieces.

3. 3

   Add the Marsala wine little by little, continuing to mix until the dough comes together. You may need to add a small amount of extra wine to create a soft, doughy consistency.

4. 4

   Transfer the dough to a well-floured surface and knead for 10 minutes. Shape the dough into a ball and place it in a bowl. Cover and let it rest at room temperature for at least 30 minutes and up to 2 hours.

5. 5

   Heat a large pot with 1 1/2 inches of vegetable oil to a temperature between 345°F and 355°F (174°C - 180°C).

6. 6

   Working with half the dough at a time (keeping the rest covered), roll it out very thinly on a well-floured surface to nearly 1/16-inch thickness. You can use a pasta machine or a rolling pin.

7. 7

   Using a 3 1/2 to 4-inch cookie cutter or the rim of a glass, cut the dough into rounds.

8. 8

   Wrap a dough circle around a cannoli mold. Brush about 3/4-inch of one edge lightly with the beaten egg wash using a pastry brush or fingertip. Press the edge firmly to the opposite side to seal the dough around the form.

9. 9

   Using metal tongs, carefully immerse the shell in the preheated oil. Fry until golden brown and crisp, about 1 to 2 minutes. You can fry up to 6 shells at a time, but monitor the oil temperature closely.

10. 10

    Remove the shells from the oil using tongs, letting the oil from inside the forms drain back into the pot. Transfer to paper towels to drain.

11. 11

    While holding the mold with tongs or folded paper towels, use another paper towel to carefully slide the shell off the form. Let the forms cool before repeating with the remaining dough.

12. 12

    Allow the shells to cool completely on a wire rack before filling.

13. 13

    To make the filling, whip the strained ricotta with a hand or stand mixer for 2-3 minutes until creamy.

14. 14

    Sift 3/4 cup of powdered sugar into the ricotta. Gently fold it in with a wooden spoon or spatula until smooth. Fold in the mini chocolate chips if using.

15. 15

    Transfer the filling into a piping bag fitted with a large round tip (or a sandwich bag with the corner cut off).

16. 16

    Pipe the filling into the cooled cannoli shells from both ends just before serving to ensure they stay crispy.

17. 17

    Dip the ends into your desired toppings (pistachios, orange peel, or chocolate chips) and finish with a dusting of powdered sugar.

Notes

To strain ricotta: Place a strainer over a bowl, line with cheesecloth or paper towels, spoon in ricotta, and refrigerate for 4 hours or overnight. Shells can be made 2 days ahead and stored in an airtight container. Do not fill until just before serving to prevent sogginess.

Nutrition per serving

• dessert
• Italian
• Sicilian
• authentic
• fried
• pastry
• ricotta
• holiday