They are an iconic specialty of Italian pastry making, originally from Sicily. These delicious desserts consist of crispy fried shell-shaped wafers in the form of a cylinder, filled with creamy ricotta enriched with sugar, chocolate chips, and citrus peels. Perfect for an authentic and irresistible touch of sweetness, they are often decorated with pistachios, candied cherries, or powdered sugar
Combine the flour, sugar, salt, and butter in a bowl, then mix until everything is well combined
2
Add only the egg yolk, the Marsala wine, the vinegar, and knead until you get a smooth, non-sticky dough
3
Cover the dough with plastic wrap and let it rest in the refrigerator for at least two hours
4
Roll out the dough to a thin thickness (about two millimeters) folding it several times onto itself
Tip:
If you use a pasta machine, the correct thickness is the third-last setting
5
Cut out the cannoli using a pastry cutter or a cup and wrap them around cannoli molds, sealing the edge with a bit of egg white
Tip:
Try not to make them stick too much to the molds, this way they will puff up better
6
Heat the peanut oil to 180°C in a small saucepan and fry one cannolo at a time for one minute, or until golden
7
Prepare the filling by sifting the ricotta and mixing it with sugar and dark chocolate flakes
8
Place the ricotta in a piping bag and fill the cannoli
Tip:
Fill the cannoli shortly before serving, otherwise the moisture from the ricotta will make them lose their crunchiness
9
Decorate with chocolate flakes and a dusting of powdered sugar
Storage
Store the empty shells in an airtight container at room temperature and the ricotta cream in the refrigerator for up to two days.
Fill the cannoli only just before serving to prevent the moisture of the filling from softening the shell, compromising its crunchiness.
Cost
The recipe uses basic, inexpensive, and easily available ingredients. The biggest expense is related to the ricotta and flavorings, while still remaining an affordable preparation
Health
Sicilian cannoli are very energy-dense desserts, rich in sugars and saturated fats from the ricotta and butter. Their consumption should be occasional within a balanced diet due to the high caloric intake
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