Sicilian Cannoli Recipe
This Sicilian Cannoli Recipe brings crispy pastry shells and creamy ricotta filling together perfectly. These famous Italian treats are crunchy outside and smooth inside.
Ingredients
For The Shells
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 egg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup cold water
- 1 tablespoon vinegar
- Oil for frying
For The Ricotta Filling
- 2 cups whole milk ricotta cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips
Optional Garnish
- Crushed pistachios
- Extra chocolate chips
- Powdered sugar
- Orange zest
Instructions
Mix Dry Ingredients
- Combine flour, sugar, cinnamon and salt inside a large bowl.
Add Wet Ingredients
- Add butter, egg, vinegar and water. Mix until soft dough forms.
Knead The Dough
- Knead dough for five minutes until smooth and elastic.
Rest The Dough
- Cover dough and let it rest for thirty minutes.
Roll The Dough
- Roll dough very thin for crispy cannoli shells.
Cut Circles
- Cut dough into circles large enough to wrap around molds.
Wrap Around Molds
- Wrap dough around cannoli tubes and seal edges gently.
Fry The Shells
- Heat oil and fry shells until golden brown and crispy.
Cool Completely
- Remove shells carefully and cool fully before filling.
Prepare Filling
- Mix ricotta, powdered sugar, vanilla, cinnamon and chocolate chips.
Fill Cannoli Shells
- Pipe ricotta filling into both ends of each shell.
Garnish And Serve
- Decorate with pistachios, powdered sugar or chocolate chips.
Notes
- Drain ricotta overnight for thicker filling.
- Fill shells right before serving.
- Add orange zest for extra flavor.
- Use dark chocolate chips for richer taste.
- Roll dough thin for maximum crispiness.
- Dust with powdered sugar before serving.
- Store shells separately from filling.