Italian cuisine
Easy

Sicilian Cannoli

This dessert recipe will take you all the way to the beautiful island of Sicily. You will learn simple, yet amazing way to make Sicilian Cannolis that are creamy and sweet.

Sicilian Cannoli
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Recipe
PRE TIME: 44 min
COOKING TIME: 15 min
TOTAL TIME: 59 min
4 SERVING
Ingredients:
  • Cannoli Dough
  • 9 oz. All-Purpose Flour
  • tbsp. Sugar
  • 1 tsp. Salt
  • 1/2 tbsp. Cocoa Powder
  • 1 tbsp. Lard
  • 1 tbsp. White Vinegar
  • 1 oz. Egg Wash Lightly Beaten
  • 2 oz. Marsala wine
  • 1/2 large Egg Wash
  • Filling
  • 20 oz. Ricotta Cheese
  • 2 oz. Chocolate Chips
  • oz. Sugar
  • ㅤFor Frying
  • 2 Qt Corn Oil
  • ㅤGarnish
  • 1 oz. Chopped Pistachio
  • 1 tbsp. Powdered Sugar
  • 1 oz. Chocolate Chips
Directions:
Step 1 【Cannoli Dough】
Step 1 【Cannoli Dough】
1
Mix all ingredients in a bowl.
Step 2
Step 2
2
Knit the dough on a flat surface for 2 minutes. If it results too dry, add a bit of water.
Step 3
Step 3
3
Wrap and put in the room temperature for 15 min.
Step 4
Step 4
4
Stretch with pasta machine on the largest setting.
Step 5
Step 5
5
Make the double fold on the longest side (folding the 2 opposite extremities towards the middle) and stretch again with the same setting with the pasta machine.
Step 6
Step 6
6
Repeat step 4 for 4 time.
Step 7
Step 7
7
Now make only single fold (the two furthest extremities will meet on one side) and stretch on a thinner setting with a pasta machine.
Step 8
Step 8
8
Now make a single fold on the SHORTEST side, and stretch with pasta machine.
Step 9
Step 9
9
Continue stretch the dough with pasta machine until it reaches 1 mm thickness.
Step 10
Step 10
10
Once your cannoli sheets are laid down make circles with a medium ring mold through all the sheets until finished
Step 11
Step 11
11
Wrap circles around stainless steel cylinders for cannoli and close extremities. Brushing a little bit of egg where the extremities meet to close the cannoli.
Step 12
Step 12
12
Set aside in the fridge for 10 minutes.
Step 13
Step 13
13
Heat up the oil to fry and fry the cannoli shells for about 2 to 3 minutes.
CONSERVATION:
CONSERVATION:
14
Leave at room temperature for a maximum of 3 days if needed, and put in the fridge after 3 days sealed very well in a container for another week if needed. Fill the shell with cannoli filling only when needed to avoid sogginess.
Step 14
Step 14
15
In a bowl mix all the 【Filling】 ingredients and put all in a pastry bag with your favorite tip of your choice.
Step 15
Step 15
16
Fill all the fried cannoli shells.
Step 16
Step 16
17
Dip in pistachio and chocolate chips.
Step 17
Step 17
18
Garnish with powdered sugar.
Step 18
Step 18
19
Enjoy!
Final Notes
Final Notes
if you want to enjoy cannoli days later just leave the shells empty and fill when needed. You can decorate with candied fruits.
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