Traditional Sicilian Cannoli Recipes

CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI SICILIANI

Steps:

• Place the flour in a large bowl.
• Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt.
• Add the butter, one egg, and Marsala wine.
• Knead the ingredients with your hands and make a loaf.
• Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
• Take out the Sicilian Cannoli dough from the fridge and roll it out with a rolling pin then make some disks.
• Wrap them around the cannoli tubes and close them.
• Fry the cannoli for one or two minutes in plenty of peanut oil.
• Place the ricotta in a bowl and add the sugar.
• Add the chocolate drops, mix well and store in the fridge.
• Take the cannoli and fill them with the cream of ricotta and chocolate with the help of a pastry bag
• Decorate them with chopped pistachios and candied fruit then serve.

TRADITIONAL SICILIAN CANNOLI

Steps:

• SHELLS: In a mixing bowl, combine flour, sugar, and salt.
• Add butter and marsala.
• Knead dough on lightly floured surface until well mixed.
• Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
• Roll out dough very thin.
• Cut dough into rounds using a 4 inch cookie cutter.
• Roll each round again until very thin.
• Roll each round around a cannoli tube, tightly, and seal with egg white.
• Fry in hot oil, turning, until golden.
• Drain on paper towels and let cool.
• Gently twist cannoli tube to remove shell.
• Cool COMPLETELY.
• FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
• Keep covered in the refrigerator until your shells are cooled and ready to fill.
• Fill pastry bag with filling.
• Use a plain or open star tip.
• Insert tip to center of shell and fill to one end and then repeat this step on the other end.
• Dust with confectioners' sugar.