Italian Cannoli Siciliani Recipe — Authentic Sicilian Pastry

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

7.5

Difficulty

9.5

Presentation

6.5

Nutrition

9.0

Value

9.0

Instructions

9.2

Ingredients

9.0

Time Accuracy

9.0

Would Make Again

9.3

Overall

Cooking Timeline

Prep 45 min

Cook 15 min

Step 1
Step 2 30 min
Step 3
Step 4
Step 5 3 min
Step 6
Step 7

Ingredients

Servings

Units

Shells

2 cups all-purpose flour
2 tbsp sugar
3 tbsp unsalted butter (softened)
1/3 cup marsala wine (or dry white wine)
1 large egg white (for sealing)
4 cups vegetable oil (for frying)

Filling

3 cups ricotta cheese (well-drained whole milk ricotta)
1 cup powdered sugar (sifted)
1/2 cup mini chocolate chips

Garnish

1/4 cup chopped pistachios

Equipment

Cannoli metal forms/tubes Required for shaping shells
Deep fryer or heavy-bottomed pot For frying shells
Pastry bag For filling the shells cleanly

Instructions

1

In a large bowl, combine flour and sugar. Cut in the butter, then gradually add Marsala wine until a stiff dough forms.
2

Knead the dough until smooth, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
30 min
3

Roll the dough out very thinly on a lightly floured surface and cut into circles or ovals.
4

Wrap the dough rounds around cannoli metal tubes, sealing the overlap with beaten egg white.
5

Fry the wrapped tubes in hot oil at 350°F (175°C) for 2 to 3 minutes until blistered and golden brown. Drain on paper towels and cool before sliding off the tubes.
3 min
6

For the filling, whisk the drained ricotta and powdered sugar together until smooth, then fold in the mini chocolate chips.
7

Pipe the ricotta filling into the cooled cannoli shells just before serving, and garnish the ends with chopped pistachios.

Nutrition

Calories 310

Protein 8g

Carbs 35g

Fat 15g

Fiber 1g

Sugar 16g

Sodium 110g

Serving Size 1 cannolo

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An authentic, bakery-quality Sicilian classic featuring irresistibly crisp shells and luscious filling.

Pros

Authentic flavor profile
Incredibly crispy shells
Rich and creamy filling

Cons

Requires specialized metal cannoli tubes
Frying can be messy

Overview

Traditional Sicilian cannoli with blistered fried pastry shells and a rich sweet ricotta center.

AI Insights

Summary

An authentic recipe for traditional Italian Cannoli Siciliani, featuring bubbly fried pastry tubes filled with sweetened ricotta and chocolate chips.

Tips

Ensure the ricotta is thoroughly drained overnight in cheesecloth to prevent watery filling
Coat the inside of warm fried shells with melted chocolate to keep them crunchy longer
Use Marsala wine in the dough for traditional flavor and blistered texture