Homemade Sicilian Cannoli Recipe -

Homemade Sicilian Cannoli Recipe

justbelieveyoucan

Prep Time 15

Cook Time 25

resting time 30

Total Time 1 10

Course dessert

Cuisine Italian

Servings 6

Calories 320 kcal

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 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.

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.

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.

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

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.

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.

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.
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.

Keyword delicious, easy, easy dessert