Cannoli Siciliani (Fried Pastry Tubes Filled with Ricotta)
Why this recipe works
- Crisp, blistered shells: Rolling the dough very thinly and frying it at a steady temperature gives the shells their light crunch and characteristic blistered surface.
- Smooth ricotta filling: Draining and sieving the ricotta removes excess moisture and creates a cleaner, creamier filling that pipes neatly.
- Balanced sweetness: Marsala, cinnamon, chocolate, pistachio and candied orange add aroma and texture without making the filling feel heavy.
Get the most out of this recipe
Timing notes
- Rest the dough properly: The dough needs time to relax so it can be rolled very thinly without shrinking back.
- Keep the filling cold: Chilling the ricotta mixture helps it stay firm enough to pipe cleanly into the cooled shells.
- Fill at the last moment: Cannoli are at their best soon after filling; the ricotta will gradually soften the fried pastry.
Authenticity notes
- Sicilian style: Cannoli are closely associated with Sicilian pastry-making, recognised by their crisp fried shells and sweet ricotta-based filling.
- Marsala in the dough: Marsala adds subtle sweetness and aroma to the pastry, helping give the shells their distinctive flavour.
- Finishing variations: Chocolate chips, pistachios and candied citrus are familiar cannoli additions, though the exact garnish often varies.
Ingredient notes
- Choose good ricotta: Use ricotta with a fresh, milky flavour and drain it well; excess liquid makes the filling loose and can soften the shells quickly.
- Marsala alternative: Dry sherry can stand in for Marsala if needed, giving a similar lightly sweet, fortified-wine note.
- Prepare the garnish finely: Finely chopped pistachios and candied orange peel cling more easily to the piped ricotta ends.
Common mistakes
- Letting the oil temperature drift: Aim to keep the oil close to 175°C (345°F); cooler oil can make the shells greasy, while hotter oil may brown them before they blister properly.
- Frying too many at once: Fry in batches so the oil temperature stays stable and the shells have space to colour evenly.
- Filling too early: Avoid filling the shells far in advance, as the moisture from the ricotta will soften the pastry.
Equipment you'll need
Ingredients
Cannoli shells
Ricotta filling and finish
Instructions
- Drain the ricotta in a sieve set over a bowl for 45 minutes, then discard any liquid. Meanwhile, make the dough so it can rest while the ricotta drains.
- In a mixing bowl, combine the plain flour, caster sugar and ground cinnamon. Rub in the unsalted butter until the mixture looks like fine crumbs.
- Beat the egg with the Marsala wine, then add to the bowl and mix to a firm dough. Knead on a lightly floured surface for 5 minutes until smooth and elastic.
- Cover the dough and let it rest at room temperature for 45 minutes. This relaxes the gluten so the shells roll thinly without springing back.
- While the dough rests, make the filling: press the drained ricotta through a sieve into a bowl, then stir in the icing sugar until smooth. Fold in the dark chocolate chips, then chill until needed.
- Finely chop the pistachios and the candied orange peel, keeping them separate for finishing. Set aside.
- Pour the sunflower oil into a large pot and heat to 175°C (350°F). Keep a thermometer in the oil and adjust the heat to hold the temperature steady.
- Divide the dough into 8 pieces and roll each one very thinly with a rolling pin, aiming for about 1 mm. Cut into 10 to 12 cm rounds or ovals, rerolling scraps once.
- Fry the shells in batches for 60 to 90 seconds, turning with tongs, until blistered and deep golden. Lift out and drain well, then cool completely before filling.
- Spoon the ricotta mixture into a piping bag (or a sturdy food bag with the corner snipped). Pipe into both ends of each shell so the centre is filled without forcing it.
- Dip the ends of the filled cannoli into the pistachios and candied orange peel. Serve straight away for the crispest shells.
Recipe notes
Tips
- For the crispest cannoli, fill the shells just before serving; the ricotta will soften them if left standing.
- Keep the oil close to 175°C (350°F): too cool and the shells absorb oil, too hot and they brown before blistering properly.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg and ensure the shells are fried until deep golden.
Substitutions
- Replace Marsala wine with dry sherry for a similar sweetness and aroma in the shells.
- Replace pistachios with hazelnuts for a different nutty finish.
- Replace dark chocolate chips with finely chopped candied orange peel for a fruitier filling.
Storage
- Refrigerate up to 2 days
- Store the ricotta filling in an airtight container in the fridge for up to 2 days. Keep the shells at room temperature in a sealed container for up to 2 days; do not refrigerate them. Fill only when ready to serve.
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Recipe overview
- Servings: 8 pieces
- Yield: cannoli
- Total time: 2h 30min (1h active)
- Difficulty: Advanced
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Pistachios Wheat
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