Cannoli Alla Siciliana (Sicilian Cannoli) Recipe

Name: Cannoli Alla Siciliana (Sicilian Cannoli)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 2 pounds sheep's milk ricotta cheese; 1 1/2 cups confectioners' sugar; 1/4 cup mixed peel; 1 1/2 ounces dark chocolate, finely chopped; Cannoli Shells:; 1 1/4 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

Servings: persons

Filling:
2 pounds sheep's milk ricotta cheese
1 1/2 cups confectioners' sugar
1/4 cup mixed peel
1 1/2 ounces dark chocolate, finely chopped
Cannoli Shells:
1 1/4 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

1
Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
2
Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
3
Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
4
Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
5
Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

949

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Filling:, 2 pounds sheep's milk ricotta cheese, 1 1/2 cups confectioners' sugar, 1/4 cup mixed peel, and more.

Yes, Cannoli Alla Siciliana (Sicilian Cannoli) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannoli Alla Siciliana (Sicilian Cannoli)

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