Shattery fried pastry tubes filled to order with sweet ricotta cream studded with chocolate chips and candied citrus.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: decorative platter
Garnishes: powdered sugar, chopped pistachios, candied orange
Accompaniments: espresso
Instructions
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1
Mix flour, sugar, cocoa, and salt. Cut in butter. Add egg and Marsala, knead into a smooth dough. Wrap and chill 1 hour.
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2
Roll dough very thin (about 1mm). Cut 10cm circles. Wrap each around a cannoli tube, sealing edge with egg wash.
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3
Fry shells at 180°C (350°F) for 2-3 min until blistered and crisp. Drain and cool, then slide off tubes.
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4
Beat drained ricotta with powdered sugar and vanilla until smooth. Fold in chocolate chips and candied orange peel.
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5
Fill shells using a piping bag just before serving to keep them crisp.
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6
Dip the exposed filling ends in chopped pistachios. Dust with powdered sugar.
Did You Know?
In Sicily, a true cannolo is never pre-filled — the shell must shatter at first bite, so filling happens only at the moment of serving.
Chef's Notes
Equipment Tips
- cannoli tubes or dowels
- deep fryer or heavy pot
- piping bag
- rolling pin
Garnishing
powdered sugar, chopped pistachios, candied orange
Accompaniments
espresso
The Story Behind Cannoli Siciliani
Cannoli likely originated in Caltanissetta during Arab rule of Sicily, possibly as a Carnevale treat. The ricotta filling reflects Sicily's sheep-herding tradition, while the fried shell echoes Arab pastry techniques. Today they are Sicily's most recognized dessert worldwide.
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