Classic Cannoli - Cannoli Alla Siciliana
Submitted by ronda57
Authentic Sicilian cannoli made from scratch with Marsala wine shells, ricotta filling, candied orange peel, and chocolate. Fried golden and dusted with powdered sugar for a true Italian pastry shop experience.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
60 minForget the bakery case. These Sicilian cannoli are the real deal, made entirely from scratch.
The shells start as a Marsala wine dough, rolled thin and wrapped around metal tubes before hitting hot olive oil. They fry up shatteringly crisp with a delicate sweetness from the wine.
The filling is pure Sicilian tradition: creamy ricotta laced with orange flower water, studded with candied citron and bits of dark chocolate. A generous dusting of powdered sugar finishes them off.
Kitchen Tips
- Fill the shells right before serving. Cannoli that sit too long lose their signature crunch.
- Strain the ricotta through cheesecloth overnight in the fridge. Excess moisture is the enemy of a good filling.
- Roll the dough as thin as you can manage. If you can almost see through it, you’re doing it right.
- If you don’t have cannoli tubes, wrap foil around wooden dowels as a substitute.
Ingredients
Directions
Combine flour, salt, baking powder, 1 egg, sugar, and butter.
Gradually add enough wine to make a firm dough. Knead until smooth and elastic.
Roll into very thin sheets; cut into 12 squares.
- Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles.
Lay points of triangles over tubes so they meet in middle.
Separate remaining egg and use a little of the egg white to moisten overlap.
Press gently to seal.
- Heat 3 to 4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, and cool.
Remove metal tubes.
- Combine remaining part of egg with ricottta cheese, orange flower water, candied orange and chocolate and blend well.
Fill cannoli with cheese mixture.
Sprinkle with confectioner’s sugar.
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