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Sicilian Cannoli are the most famous dessert of the Sicilian tradition. Making them at home is not difficult: only a few high quality ingredients and the right tools in the kitchen and you’re done! The Sicilian cannoli recipe is ready! Sicilian Cannoli are a greedy pleasure, which combines the crunchiness of the cannoli with the creaminess of the ricotta maybe served with an excellent Passito di Pantelleria wine. But pay attention to the choice of ingredients that must all be of the highest quality and very fresh. Many years ago Sicilian Cannoli were cooked for the carnival period, but after their great success, they are now enjoyed throughout the year.
Like all regional recipes, even for Sicilian cannoli there are secrets and versions that change from city to city or from family to family: some choose to add cocoa and Marsala to the dough. Others instead use aromatize the dough even with coffee or cinnamon. But the fundamental rule is one: cannoli must be filled at the last moment, that is just before serving them, to enjoy all their crunchiness! Get ready with all the ingredients and start making Sicilian cannoli recipe by placing the flour in a large bowl.
Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt. Add the egg and stir, mixing the ingredients. Finally add the Marsala wine then with your hands begin to knead the ingredients. Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
Gently remove the disc from the work surface and wrap it around the cannoli tube. IMPORTANT TIP: wet the ends of the disk with a little cold water and press well to close it. This will prevent the cannoli from opening during cooking. Fry the cannoli for one or two minutes in plenty of peanut oil. As soon as the dough becomes golden, remove from the oil, drain on paper towels, and let cool. Finally remove the cannoli from the tubes. Now that Sicilian cannoli shells are ready let’s make the filling.
Place the ricotta in a bowl and add the sugar then stir and mix the two ingredients. PLEASE NOTE: the ricotta must be rather dry, it is for this reason that sheep’s ricotta is preferred. You can also use the cow one but you have to let it dry from its liquids for 2 days. Now add the chocolate drops, mix well and store in the fridge till the moment to serve.
IMPORTANT: cannoli must be filled ONLY at the time of serving, this to prevent the shells from becoming too soft. If you want to have them already filled you will have to line the inside of the cannoli with a layer of chocolate. So now it’s the time to fill our traditional Sicilian cannoli. Place the Sicilian cannoli in a serving dish, sprinkle with icing sugar and serve. Storage We recommend filling the Sicilian cannoli when serving. The cream can be kept in the refrigerator for a couple of days.