How to Make Cannoli—the Classic Sicilian Dessert
A classic Sicilian cannoli dessert features homemade crispy shells filled with sweet ricotta, requiring time but yielding a rewarding treat.
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Instructions
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Begin heating oil in a deep pot to 360F for frying.
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Combine flour, salt, and butter; cut until incorporated. Mix in sugar, cocoa, coffee, and cinnamon. Add eggs, Marsala, and vinegar, then knead to form a firm dough. Cover and let rest for 30 minutes to 2 hours.
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Roll dough thinly to 1/8 inch thickness. Cut into 3.5-inch squares or 4-inch circles. Wrap each piece around a lightly greased cannolo form, sealing seams with egg white.
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Fry shells 2-3 at a time for 4-5 minutes until dark golden-brown and blistered. Drain on paper towels. If using forms, remove shells once cool enough to handle.
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While shells cool, press well-drained ricotta through a fine-mesh sieve and beat until airy. Fold in confectioners' sugar, vanilla (if using), minced candied fruit, and chocolate chips.
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Spoon filling into a pastry bag and fill cooled shells. Optionally dip ends in chocolate chips and dust with confectioners' sugar.