Italy with Amore

Sicilian Cannoli

Ingredients

For the Cannoli Shells

  • 250g plain flour
  • 30g lard, softened
  • 30g caster sugar
  • 1 teaspoon fine salt
  • 1 medium egg
  • 1 egg yolk, beaten (for sealing)
  • 50ml Marsala wine
  • 10ml white wine vinegar
  • 1 teaspoon ground cinnamon
  • Finely grated zest of 1 orange
  • 1 litre vegetable oil, for frying

For the Ricotta Filling

  • 1kg fresh sheep’s milk ricotta, well drained overnight
  • 320g icing sugar, sifted
  • 100g dark chocolate chips or finely diced candied orange peel (optional)

For Garnish

  • Icing sugar
  • Chopped pistachios
  • Candied orange peel
  • Dark chocolate shavings

Equipment

  • Cannoli tubes
  • Pastry bag with a large plain or star nozzle
  • Deep-frying thermometer (recommended)

Instructions

Prepare the Dough
  1. In a large mixing bowl, combine the flour and cinnamon. Rub the softened lard into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  2. Dissolve the salt in the white wine vinegar.
  3. Add the sugar, orange zest, egg, Marsala wine and the vinegar mixture to the flour. Mix until a rough dough forms.
  4. Transfer the dough to a lightly floured work surface and knead for 8–10 minutes until smooth, firm and elastic.
  5. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax, making the dough easier to roll very thin.
Shape the Shells
  1. Working with one-quarter of the dough at a time, keeping the remainder wrapped, roll it out to approximately 1–1.5mm thick.
  2. Using a 10cm round cutter, cut out circles. Roll each circle slightly into an oval if desired, as this helps create the traditional shape.
  3. Wrap each piece around a cannoli tube, overlapping the ends by about 2cm. Brush the overlapping edge with beaten egg yolk and press firmly to seal.
  4. Cover the prepared shells with a clean towel while shaping the remaining dough to prevent them from drying out.
Fry the Shells
  1. Heat the vegetable oil to 175–180°C in a deep saucepan or fryer.
  2. Fry the cannoli in small batches for about 2–3 minutes, turning occasionally, until evenly golden and deeply blistered.
  3. Remove with a slotted spoon and drain on paper towels.
  4. Once cool enough to handle, gently twist and slide the metal tubes out of the shells. Allow the shells to cool completely before filling.
Prepare the Ricotta Filling
  1. Place the well-drained ricotta in a large bowl and sieve it once or twice for an exceptionally smooth texture.
  2. Fold in the sifted icing sugar until fully incorporated and silky.
  3. If desired, fold in the chocolate chips or finely diced candied orange peel.
  4. Refrigerate until ready to use.
Assemble the Cannoli
  1. Fill a pastry bag with the ricotta mixture.
  2. Pipe the filling into one end of each shell until halfway, then fill from the opposite end so the centre is completely filled without air pockets.
  3. Decorate the exposed filling at each end with chopped pistachios, chocolate chips or candied orange peel, if desired.
  4. Dust generously with icing sugar and serve immediately.

Chef’s Tip: Fill the cannoli only just before serving. This is the secret to authentic Sicilian cannoli: the shell should remain crisp and shatter delicately when bitten. If filled too far in advance, the moisture from the ricotta softens the pastry. For the finest flavour, always use well-drained sheep’s milk ricotta and avoid adding cream, mascarpone, or other enrichments—the ricotta alone should provide the filling’s light, velvety texture.