These iconic Sicilian pastries feature crispy, golden fried shells filled with a luscious sweet ricotta cream studded with chocolate chips and candied fruit. A perfect balance of textures and flavors, these delicate treats are a showstopper dessert that will transport you straight to Sicily with every bite.
⏱️75 min
📊Medium
👥12 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
250 gall-purpose flour
30 ggranulated sugar
2.5 gsalt
30 gunsalted butter
1 pieceegg yolk
60 mldry white wine
1000 mlvegetable oil for frying
500 gricotta cheese
200 gpowdered sugar
100 gdark chocolate chips
50 gcandied orange peel
30 gcandied citron peel
30 gpistachios
5 mlvanilla extract
12 piecescannoli tubes metal forms
Instructions
1PREPARE THE DOUGH: In a large mixing bowl, combine 250g all-purpose flour, 30g granulated sugar, and 2.5g salt. Create a well in the center and add 30g softened butter, 1 egg yolk, and 60ml dry white wine. Mix with a fork, gradually incorporating the flour until a shaggy dough forms. Knead on a floured surface for about 10 minutes until the dough becomes smooth and elastic; it should be slightly firmer than pasta dough. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
2ROLL AND CUT THE DOUGH: After resting, divide the dough in half for easier handling. On a floured surface, roll one portion very thin (about 2mm thick) using a pasta machine or rolling pin. Using a 3-inch round cutter or glass, cut out circles from the dough. You should get approximately 12-15 circles from the entire dough. Place the circles on a parchment-lined tray and let them rest for 10 minutes while you prepare the cannoli tubes.
3WRAP DOUGH AROUND TUBES: Take a dough circle and wrap it diagonally around a metal cannoli tube, overlapping the edges slightly and sealing with a dab of water if needed. Gently press the dough so it adheres smoothly to the tube without creases. The wrapped tube should have a slight seam on one side. Place each wrapped tube seam-side down on a baking sheet lined with parchment paper. Let them rest for 15 minutes before frying.
4FRY THE CANNOLI SHELLS: Heat 1000ml vegetable oil in a deep pot or deep fryer to exactly 175°C (350°F), monitoring with a candy/deep-fry thermometer to prevent burning. Carefully slide 2-3 wrapped cannoli tubes into the hot oil, keeping them separated so they don't touch. Fry for 2-3 minutes, turning occasionally with tongs, until the shells turn a deep golden-brown color and sound crispy when tapped. Remove with a slotted spoon and drain on paper towels for 2 minutes. Let cool slightly until you can handle them, then carefully slide the metal tube out by twisting gently. Set the crispy shells aside on a wire rack.
5PREPARE THE RICOTTA FILLING: In a medium bowl, combine 500g fresh ricotta cheese (press through a fine sieve for smoothness), 200g powdered sugar, and 5ml vanilla extract. Fold gently with a spatula until completely smooth and homogeneous. Add 100g dark chocolate chips and the finely chopped candied orange and citron peels (about 80g total). Fold to distribute evenly throughout the cream. The filling should be thick and creamy, not runny. For best results, refrigerate the filling for 15 minutes.
6FILL THE CANNOLI: Using a piping bag fitted with a large plain or star tip, pipe the ricotta filling into both ends of each cooled cannoli shell, rotating the shell so the filling reaches the center. Work quickly so the shells don't absorb moisture and become soggy. You can also use a small spoon if a piping bag is unavailable, pushing the filling in from both ends. Immediately sprinkle the pistachios on the exposed ricotta at both ends for garnish, and dust lightly with additional powdered sugar if desired. Serve immediately for maximum crispness, as the shells will gradually soften over time.