How to Make CANNOLI SICILIANI: Step by Step Recipe

Cannoli are one of the most renowned specialties of Sicilian confectionery.

In origin they were prepared in occasion of the carnival; with the passing of time the preparation has lost its character of occasionality and has known a notable diffusion on the national territory, becoming in short a renowned example of the Italian confectionery art in the world.
It consists of a wafer of fried dough (called scòrza and long from 15 to 20 cm with a diameter of 4-5 cm) and a filling made of ricotta cheese.
For the scòrza, small disks of dough (made of wheat flour, wine, sugar and lard) are formed and rolled on small metal tubes and then fried, traditionally in lard.
The traditional filling consists of sifted and sugared sheep ricotta cheese with the addition of chocolate, pistachios, candied fruit and other creams according to taste.

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STEP BY STEP RECIPE
Yield: 10-12 Cannoli
INGREDIENTS:
3 5/8 cups of all purpose flour
1/2 cup of sugar
salt pinch
1/4 tbsp cocoa powder
1 tbsp cold butter
2 tbsp white vinegar or apple cider vinegar
1/4 cup marsala
1 medium beaten egg plus half more for sealing the cannoli
peanut oil for frying as needed
FOR THE FILLING:

1 cup of ricotta cheese (strained)
1/4 cup sugar

FOR THE GARNISH

glazed cherries, pistachios or chocolate chips for garnish as needed

EQUIPMENT:
Rolling pin
Cannoli tubes or foil paper folded several times to form tube shapes
Piping bag or ziplock bag with a snipped corner

DIRECTIONS:
For The Shell, Combine the flour, cocoa powder, salt and sugar. Add the cold butter and rub until the mixture resembles bread crumbs.

Add the cold butter and rub until the mixture resembles bread crumbs.
Add the egg and the rest of the wet ingredients. Knead to form a smooth ball. Knead for at least 10 minutes. Cover and refrigerate for an hour.
Roll out into a 1/8 inch thin rectangle. Cut out round circles with the help of a cutter or a cup. Cover to prevent drying.
Once all the dough has been used up, roll each circle around the cannoli tubes. Seal the edges with the help of beaten egg.
Heat oil in a pot on medium heat. Fry the cannoli tubes in peanut oil until golden brown and crisp. Place on a paper towel to drain excess oil.
Carefully remove the cannoli shells from the tubes with the help of tongs or folded paper towels. Let cool
Fill the cannoli shells, transfer the strained ricotta in a medium bowl. Whisk in the powdered sugar.
Pipe the ricotta filling into the shells with the help of a piping bag.
Decorate the ends of the cannoli with chocolate chips, pistachios or glazed cherries.

RECIPE NOTES:
Strain the ricotta well, otherwise the cannoli will become soggy because of the moisture in the ricotta.
The cannoli shells could be stored in the fridge for 3 to 4 days.
It’s better to prepare the ricotta cream fresh but you can prepare it a day in advance if you are short on time.