Sicilian Cannolis Recipe

ByFoodsDiary Staff

Sicilian cannolis are a traditional dessert from Carnival time and originate from the island of Sicily, Italy. They are an extra crunchy delight with a creamy interior made from ricotta, recognized and highly valued worldwide.

The Sicilian cannolis recipe, despite its appearance, is simple and the result is superior. In addition, in this article we give you all the details so that there are 10 left. Keep reading if you want to discover how to make delicious and crunchy Sicilian ricotta cannolis. Let’s go with the recipe!

Ingredients to make Sicilian Cannolis:

  • For the mass:
  • 15 grams of icing sugar
  • ½ egg
  • 25 grams of butter
  • 30 milliliters of sweet Marsala wine
  • 1 dessert spoon of cocoa powder
  • 1 dessert spoon of ground cinnamon
  • 125 grams of wheat flour
  • For the filling:
  • 3 ounces dark chocolate
  • 60 grams of icing sugar
  • 250 grams of ricotta cheese

How to make Sicilian Cannolis:

  1. In a bowl, put all the ingredients for the dough except for the sweet Marsala wine.
  2. Trick: to incorporate the egg, it is best to beat a whole one and add half with a teaspoon. Reserve the other half to paint the Sicilian cannolis.
  3. Mix the ingredients well: first with the help of a spatula and then with your hands.
  4. There should be a sandy texture, as seen in the image.
  5. At this point, add the Marsala wineand mix with the help of a spatula. When the dough is homogeneous, transfer it to a floured table and knead for 8 minutes.
  6. Make a ball, wrap it in plastic wrap and reserve in the fridge for 2 hours.
  7. Tip: it is very important to let the cannoli dough rest so that the gluten relaxes and then it can be stretched.
  8. While the dough is resting, take the opportunity to prepare the filling for the Sicilian cannolis. In a bowl, place the previously drained ricotta cheese and the icing sugar and beat well with a whisk until creamy.
  9.  Chop the dark chocolate very finely, into cubes of 3 or 4 millimeters, and add it to the ricotta cream. Cover and reserve in the fridge.
  10. Tip: go for dark chocolate with more than 85% cocoa. You will see what a contrast of flavor!
  11. Divide the dough in two and stretch itwith the help of a roller.
  12. It should be very thin, between 1 and 2 millimeters thick. With the help of a round mold or a glass, cut the dough into circles.
  13. Place each circle of dough around a cylindrical mold to make the shape of the cannolo, sticking one end to the other brushing it with beaten egg.
  14. Trick: grease the outside of the mold with butter to be able to remove the Sicilian cannoli easily.
  15. Fry the cannolis in plenty of hot oil. As they fry, see moving them so they don’t burn. When they are golden, drain them well on a tray with absorbent paper.
  16. Trick: do not put the fire excessively high, since the mass is toasted too quickly.
  17. When they are cold, fill them with the cream that you have kept in the fridge. If desired, sprinkle icing sugar on top and serve on a platter.
  18. Enjoy this delicious recipe for Sicilian cannolis!
  19. Trick: you can fill them more easily with the help of a pastry bag.

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