Authentic Sicilian Cannoli (Crispy Shells with Sweet Ricotta)
Sicily's most iconic pastry: blistered crispy golden fried shells lined with dark chocolate, filled with sweet creamy sheep's milk ricotta, candied orange peel, and dipped in crushed Bronte pistachios.
Ingredients
Crispy Cannoli Shells (Scorze)
- 2 cups all-purpose flour (250g)
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon and pinch of salt
- 2 tbsp unsalted butter or lard, chilled and cubed
- 1/3 cup dry Marsala wine
- 1 tbsp white wine vinegar
- 1 egg white (for sealing shells)
- Vegetable oil for deep frying
Sweet Ricotta Filling
- 500g whole milk or sheep's milk ricotta, drained overnight in cheesecloth
- 3/4 cup powdered sugar (icing sugar), sifted
- 1/2 tsp pure vanilla extract or orange blossom water
- 1/3 cup mini dark chocolate chips
- 1/4 cup finely candied orange peel, finely diced
Garnishes
- 1/2 cup crushed roasted Sicilian pistachios
- Powdered sugar for dusting
Instructions
Make the Dough
Mix flour, sugar, cinnamon, and salt. Cut in cold butter until fine crumbs form. Add Marsala wine and vinegar, kneading for 5 minutes until smooth and firm. Wrap in plastic and rest for 1 hour.
Roll and Shape Shells
Roll dough paper-thin (setting #6 or 7 on a pasta roller). Cut into 10cm rounds. Wrap dough loosely around metal cannoli tubes, brushing the overlap with egg white to seal tightly.
Fry until Blistered & Golden
Fry tubes in hot oil at 180°C (350°F) for 2 to 3 minutes until deeply golden and covered in crispy bubbles. Carefully slide off metal tubes while hot and cool on paper towels.
Whip the Ricotta Filling
Whisk drained ricotta with powdered sugar and vanilla until silky and lump-free. Fold in chocolate chips and candied orange peel. Transfer to a piping bag.
Fill & Garnish Just Before Serving
Pipe ricotta cream into both ends of the cooled shells right before serving to maintain maximum crunch. Dip ends into crushed pistachios and dust generously with powdered sugar.
Nutrition Facts
* Based on a 2,000 calorie diet.