Homemade Sicilian Cannoli Recipe
A Sweet Taste of Italy
Sicilian Cannoli, a famous Italian dessert, is loved worldwide for its crisp shells and creamy ricotta filling. This traditional pastry, rooted in Sicily, combines textures and flavors that everyone enjoys. Whether you’ve tasted it at an Italian restaurant or seen it on TV, Sicilian Cannoli remains a treat worth trying. Let’s dive into its history and why it’s a must-try dessert.
The Origins of Sicilian Cannoli
Sicilian Cannoli originated in Sicily, where locals first made them during Carnival celebrations. The dish’s origins trace back to the Arab rule in Sicily during the Middle Ages, when they combined sweetened ricotta with fried dough. Over the years, the recipe evolved and became a beloved treat, especially in Palermo and Catania.
The name “cannoli” means “little tube” in Italian. Traditionally, the shells are fried into tubes and filled with sweetened ricotta cheese. Some recipes also include candied fruit, chocolate chips, or pistachios for added flavor.
Cultural Significance of Sicilian Cannoli
In Sicily, cannoli represent more than just dessert. They symbolize hospitality and celebration. People enjoy them during weddings, holidays, and feasts. Preparing and sharing cannoli has become a cherished tradition passed down through generations.
Cannoli also reflect Sicily’s diverse history. The Arab, Norman, and Italian influences in the region’s cuisine are evident in the dessert’s sweet ricotta filling and crispy shell.
Why You Should Try Making Sicilian Cannoli
Making your own Sicilian Cannoli at home is a rewarding experience. It allows you to enjoy this classic treat just the way you want it. You can even experiment with different fillings, from the traditional ricotta to modern variations like chocolate or mascarpone cream. Plus, creating them from scratch will impress your family and friends.
Though you can buy cannoli from bakeries, nothing beats the satisfaction of making them yourself. Fresh, crispy shells filled with rich cream will always taste better when made at home.
Tips for Making Perfect Sicilian Cannoli
- Use fresh ricotta for the best flavor. Drain it overnight to remove excess moisture.
- Fry the shells at the right temperature. If the oil’s too hot, the shells will burn. If it’s too cold, they won’t crisp properly.
- Add texture and flavor by mixing in chocolate chips, citrus zest, or chopped pistachios to the filling.
Conclusion
Making Sicilian Cannoli at home allows you to explore the rich culture of Italy. This dessert has stood the test of time, not just because of its amazing taste but also due to its representation of Sicilian hospitality and tradition. So, bring a little piece of Italy to your kitchen. The experience of making and tasting these cannoli will be just as enjoyable as eating them.
Homemade Sicilian Cannoli Recipe
Equipment
- 1 deep pan
- cannoli tube or metal mold
Ingredients
Ingredients for the Cannoli Shells
- 200 g plain flour
- 15 g caster sugar
- 2 g baking soda
- 40 g butter cold and cubed
- 1 egg white and yolk
- 50 ml dry Madeira wine or a darker sherry
- 200 ml Sunflower oil for frying
- 50 g dark chocolate
- 50 g chocolate chips
- 50 g pistachios chopped
- 50 g dried cranberries
Ingredients for the Filling
- 300 g ricotta drained
- 120 g mascarpone
- 1 orange zest
- 2 tbsp icing sugar
- 1 pinch ground cinnamon
Instructions
Make the Dough for the Shells
- In a large bowl, combine plain flour, caster sugar, and baking soda.Add the cold butter and rub it in with your fingers until it resembles fine breadcrumbs.In a small bowl, whisk together the egg yolk and Madeira wine (or sherry). Gradually pour this into the flour mixture, stirring to form a dough.Knead the dough until smooth, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll and Shape the Cannoli Shells
- Roll out the dough on a floured surface until it is paper-thin.Using a 10cm (4-inch) round cutter, cut out six rounds.Wrap each round tightly around a cannoli tube or metal mold. Seal the edge with a little egg white to ensure the dough sticks and holds its shape during frying.
Fry the Cannoli Shells
- Heat the sunflower oil in a deep pan or fryer to 180°C (350°F).Carefully fry the cannoli shells in batches for 30-45 seconds, or until golden brown and crispy. Use tongs or a slotted spoon to remove them from the oil and place them on a paper towel-lined tray to drain.Let the shells cool before carefully removing them from the molds by gently twisting the tube.
Prepare the Chocolate Coating
- Line a baking sheet with parchment paper.Melt the dark chocolate in a bowl set over a pot of simmering water, stirring until smooth (ensure the bowl doesn’t touch the water).Dip each end of the cooled cannoli shells into the melted chocolate, letting the excess drip off.Place the chocolate-coated cannoli on the prepared baking sheet and freeze for about 15 minutes to set the chocolate.
Make the Ricotta Filling
- Place the ricotta in a clean kitchen cloth or muslin bag and squeeze out any excess moisture.In a mixing bowl, beat together the ricotta and mascarpone until smooth and fluffy.Add the orange zest, icing sugar, and ground cinnamon. Mix until well combined.Divide the filling into three separate bowls
Add the Mix-ins
- For the Pistachio Cannoli Filling: Fold in chopped pistachios into one portion of the ricotta filling.For the Cranberry Cannoli Filling: Fold in dried cranberries into the second portion of the ricotta filling.For the Chocolate Chip Cannoli Filling: Fold in chocolate chips into the third portion of the ricotta filling.
Assemble the Cannoli
- Once the shells are cool and the chocolate is set, pipe each type of filling into separate cannoli shells.For Pistachio Cannoli, fill the shells and top with extra chopped pistachios.For Cranberry Cannoli, fill the shells and top with extra dried cranberries.For Chocolate Chip Cannoli, fill the shells and top with extra chocolate chips.Dust each filled cannoli with a light sprinkle of icing sugar before serving.
Notes
- Roll Thin for Crispiness: Roll the dough paper-thin—this helps achieve that signature crispy, bubbly texture after frying.
- Don’t Overcrowd the Oil: Fry only 2-3 shells at a time to maintain the oil temperature and ensure even cooking.
- Seal Well, but Lightly: When wrapping dough around the molds, don’t seal too tightly—use just a dab of egg white to hold the seam, or they may stick too much to the mold.
- Let Them Cool Fully: Allow shells to cool completely before filling to avoid soggy results.
- Chill the Shells Before Filling: Pop chocolate-dipped shells in the fridge or freezer briefly before filling—it helps the chocolate set and prevents melting.
- Fill Just Before Serving: Cannoli taste best when the shell is crispy and the filling is fresh. Fill them within 1–2 hours before serving.
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Flavor Pairing Ideas:
- Pistachio cannoli pairs beautifully with honey drizzle.
- Cranberry cannoli can be dusted with orange zest.
- Chocolate chip cannoli shines with a touch of sea salt flakes.
