This post may contain affiliate links which means I may receive a commission from purchases made through links. I will only recommend products I have personally used!
Learn more about my privacy policy page
Sicilian cannoli are one of the flagships of Sicilian pastry! A Sicilian pride! They are very loved all over the world! Letโs see how to prepare them step by step!
Recommended items to make this recipe:
The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
Watch my latest video on Instagram! Leave a like and a comment!
Sicilian Cannoli
Description
Sicilian cannoli are among the most loved Sicilian desserts! They are not only loved by Sicilians, but also by tourists who visit the island and are known all over the world.
They are characterized by a crunchy outer rind and a creamy interior based on ricotta cream. The decoration with candied fruit, chopped pistachios and powdered sugar makes this dessert not only tasty but also beautiful to bring to the table.
Preparing them at home will be a real satisfaction and with a few small tricks you will get a truly perfect result. So let's find out together how to proceed step by step.
Ingredients
Ingredients for the cannoli shells:
Ingredients for filling and decorating:
Instructions
For the ricotta cream
Drain the ricotta cheese overnight.
Combine the sugar.
Mix well andย keep it for an hour in the fridge, just long enough for the sugar to be well incorporated.
Sift the ricotta using a food mill.
-
Add the chocolate chips.
Refrigerate until ready to use.
It helps keep it compact enough and prevent it from being too runny.
Instructions for the cannoli shells:
In a bowl of a stand mixer add all the ingredients and work it for about 8 minutes.
The dough will look a lot like a gingerbread dough.Wrap in plastic wrap and leave to rest in the refrigerator for at least an hour.
Once cold, refine the dough in a pasta machine by folding it several times.
Roll out to about 2 millimeters thick, each rhombus will be wrapped around special steel molds. Don't wrap them too tightly so as to leave room for the oil to penetrate even inside the shell. Fold the two ends of the mold and then seal them with the help of a drop of water and applying a little pressure.
Fry the cannoli shells at 329F for 5 min or until brown.
DO NOT STIRR WHILE FRYING OR THE CANNOLI SHELLS MOLD WILL DETACH FROM THE DOUGH. GENTLE WHEN REMOVING THE MOLDS OR THE CANNOLI SHELLS WILL BREAK.Fill your cannoli shells with the ricotta and sprinkle some powdered sugar on top. Garnish with cherries and orange slices.
Refrigerate for at least 2 hours and serve chilled.
Note
Do not exaggerate with the amount of folds for each position of the pasta sheeter because you risk that, forming too many bubbles, the zest opens during cooking.
Drain the cannoli when they are just golden because they will continue to darken for a few seconds after having removed them from the oil.
You can also prepare the Sicilian cannolo in mignon format using a smaller pastry cutter or a round pastry cutter. The technique always remains the same.
Sicilian cannoli can be kept for a maximum of one day in the refrigerator. Unstuffed shells, on the other hand, can be kept for a few days in a tightly closed food container.
