Cannoli alla Siciliana (Sicilian Cannoli) Recipe

Ingredients

This recipe was originally created for 20 servings. Ingredients will adjust automatically for different yields, but cooking steps and times remain the same. Keep in mind that scaling may not be perfect for all recipes.

Filling

• 2 pounds sheep's milk ricotta cheese
• 1 cups confectioners' sugar
• cup mixed peel
• 1 ounces dark chocolate, finely chopped

Cannoli Shells

• 1 cups all-purpose flour
• 3 tablespoons dry Marsala wine, or more to taste
• 1 tablespoon butter, softened
• 1 tablespoon white sugar
• 2 teaspoons vinegar, or more to taste
• Corn oil for frying

Topping

• 3 tablespoons chopped pistachio nuts
• 2 tablespoons confectioners' sugar, or to taste

Directions

Step 1: In a medium bowl, beat the ricotta and 1 cups of confectioners' sugar together until completely smooth.

Step 2: Gently fold in the mixed peel and chopped chocolate. Cover the mixture and chill in the refrigerator for 3 hours to allow flavors to meld.

Step 3: For the shells, combine flour, Marsala wine, softened butter, sugar, and vinegar in a bowl. Mix until a dough forms. Wrap in plastic wrap and let it rest for 30 minutes.

Step 4: On a lightly floured surface, knead the dough until smooth. Roll it out to a thickness of 1/8 inch. Cut the dough into twenty 4-inch squares.

Step 5: Wrap each square around a metal tubular mold, overlapping the ends and lightly pressing with warm water to seal.

Step 6: Heat corn oil in a large saucepan over medium-high heat. Carefully lower a few molds into the hot oil and fry until the shells are golden and crisp, about 10 minutes. Drain on paper towels.

Step 7: Repeat frying with the remaining molds. Allow the shells to cool briefly, then gently twist and remove the molds. Let the shells cool completely, about 15 minutes.

Step 8: Fill each cooled shell with the ricotta mixture using a spoon or piping bag. Arrange the filled cannoli on a serving platter.

Step 9: Garnish with chopped pistachios and dust the tops with 2 tablespoons of confectioners' sugar before serving.

Cook's Notes

• Using tubular cannoli molds will give the best shape.
• Sheep's milk ricotta can be substituted with cow's milk ricotta; the flavor will be milder but still delicious.
• Both the filling and shells can be prepared in advance. Keep them separate until serving. Shells can be stored in an airtight in a cool, dry place for weeks.

Nutrition Facts (per serving)

• Calories: 177
• Total Fat: 6g (7% DV)
• Saturated Fat: 3g (14% DV)
• Cholesterol: 16mg (5% DV)
• Sodium: 68mg (3% DV)
• Total Carbohydrate: 25g (9% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 12g
• Protein: 7g (13% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 131mg (10% DV)
• Iron: 1mg (4% DV)
• Potassium: 117mg (2% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary depending on ingredient types and preparation methods.