Description
Traditional Sicilian cannoli from Palermo, featuring crisp fried pastry shells filled with sweet ricotta cream and studded with chocolate chips or candied fruit.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter, cold and cubed
- 1 egg yolk
- 1/2 cup sweet Marsala wine (or dry white wine)
- 1 egg white (for sealing)
- Vegetable oil, for frying
- 2 cups ricotta cheese (drained overnight)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/2 cup mini chocolate chips or candied orange peel
- Chopped pistachios, for garnish
- Powdered sugar, for dusting
Instructions
- In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and Marsala wine, mixing until dough forms. Knead until smooth, wrap in plastic, and rest for 1 hour.
- On a floured surface, roll dough thin and cut into circles. Wrap each circle around a metal cannoli tube, sealing edges with egg white.
- Heat oil to 350°F (175°C) and fry shells until golden and crisp. Drain on paper towels and carefully remove from tubes.
- In a bowl, beat ricotta until smooth. Add powdered sugar, vanilla, and cinnamon, mixing until creamy.
- Fold in chocolate chips or candied fruit.
- Transfer filling to a piping bag and pipe into cooled cannoli shells.
- Dip ends in pistachios or extra chocolate chips and dust with powdered sugar before serving.
Notes
- Drain ricotta well to avoid a runny filling.
- Fry shells in small batches for even cooking.
- Fill cannoli just before serving to maintain crispness.
- Prep Time: 1 hr 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Frying
- Cuisine: Italian (Sicilian)