Sicilian Cannoli

Crispy fried pastry tubes filled with sweet ricotta cream studded with chocolate chips.

Nutrition per serving

• 2 cupsAll-purpose flour
• 2 tbspSugar
• ½ tspCinnamon
• 2 tbspButter, cold
• ½ cupMarsala wine
• 1Egg
• 2 cups (drained)Ricotta cheese
• ¾ cupPowdered sugar
• ½ cupMini chocolate chips
• 1 tspVanilla extract
• as neededVegetable oil for frying

1. 1

   Mix flour, sugar, cinnamon, and salt. Cut in cold butter. Add egg and Marsala wine to form a dough.

2. 2

   Knead until smooth, wrap in plastic, and chill for 30 minutes.

3. 3

   Roll dough very thin (⅛ inch). Cut into 4-inch circles.

4. 4

   Wrap each circle around a cannoli tube. Seal edges with egg wash.

5. 5

   Fry in 350°F oil for 2-3 minutes until golden and bubbly. Drain and cool, then remove tubes.

6. 6

   For filling: mix drained ricotta, powdered sugar, vanilla until smooth. Fold in chocolate chips.

7. 7

   Pipe filling into cooled shells from both ends. Dust with powdered sugar.

8. 8

   Serve immediately for the crispiest shells.

💡 Tips for Sicilian Cannoli

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • Use room-temperature eggs for more even cooking and better volume.
• • Grate cheese fresh rather than pre-shredded for better melting and flavor.
• • Use high-quality chocolate with at least 70% cocoa for richer flavor.

Frequently Asked Questions

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