Authentic Cannoli Siciliani
These Easy Authentic Cannoli Siciliani are a true taste of Italy! Crispy, bubbly golden fried shells are filled with a luscious, creamy ricotta filling speckled with mini chocolate chips and dipped in crushed pistachios. A classic Italian dessert that's surprisingly achievable at home. For another Italian favorite, try our Tiramisu.
Servings: 24 cannoli
Calories: 290kcal
Equipment
- Cannoli Tubes Essential for shaping the shells.
- Pasta Roller Makes rolling the dough thin and even much easier.
- Deep-Fry Thermometer Crucial for maintaining the correct frying temperature.
- Fine-Mesh Strainer For draining the ricotta.
- Piping Bag For neatly filling the shells.
Ingredients
- 2 cups all-purpose flour
- 0.5 tsp cocoa powder or ground cinnamon
- 2 tbsp unsalted butter, room temperature
- 2 tbsp sugar
- 1 large orange, zested
- 1 large egg
- 0.25 cup Marsala wine
- 1 tbsp white wine vinegar
- 0.25 tsp salt
- Vegetable oil, for frying
- 2 lb whole milk ricotta cheese, well-drained
- 1 cup sugar
- 0.75 cup mini chocolate chips
- 1 egg yolk (for egg wash) or 2 tbsp milk
- Powdered sugar, for dusting
- Crushed toasted pistachios, for decorating
Instructions
- Place ricotta in a fine-mesh strainer over a bowl. Cover and refrigerate to drain for at least 2 hours, or overnight.
- In a bowl, sift flour with cocoa or cinnamon. Work in butter with fingertips until crumbly. Add sugar, orange zest, egg, Marsala, and vinegar (with salt dissolved). Mix, then knead on a surface until smooth and elastic. Wrap in plastic and refrigerate for 2 hours.
- Pass drained ricotta through a sieve into a bowl. Mix in sugar, then fold in mini chocolate chips. Cover and refrigerate.
- Working with one-third of the dough at a time, roll it through a pasta roller, gradually thinning to setting 4 (about 1.5mm thick). Cut into 4-inch circles.
- Wrap each circle around a cannoli tube, overlapping edges. Seal with egg yolk or milk. Place on a tray, covered with a towel.
- Heat oil to 350°F. Fry shells a few at a time, open side down, for 1-2 minutes until golden and bubbly. Drain on paper towels. Cool slightly, then gently remove tubes. Cool completely.
- Just before serving, pipe filling into both ends of each shell. Dip ends in crushed pistachios, dust with powdered sugar, and serve immediately.
Notes
Pro Tips: The #1 rule for perfect cannoli: drain the ricotta for at least 2 hours, preferably overnight. This is essential for a thick, creamy filling that won't make the shells soggy. The secret to bubbly shells is the Marsala wine and vinegar – don't skip them! Maintain frying oil at a steady 350°F (175°C) for perfectly crisp, non-greasy shells. Fill the cannoli just before serving to keep the shells crunchy. Use mini chocolate chips; regular ones are too large for the delicate cream.