Cannoli Siciliani — Print Recipe

Shattery fried pastry tubes filled to order with sweet ricotta cream studded with chocolate chips and candied citrus.

Ingredients

1 Mix flour, sugar, cocoa, and salt. Cut in butter. Add egg and Marsala, knead into a smooth dough. Wrap and chill 1 hour.
2 Roll dough very thin (about 1mm). Cut 10cm circles. Wrap each around a cannoli tube, sealing edge with egg wash.
3 Fry shells at 180°C (350°F) for 2-3 min until blistered and crisp. Drain and cool, then slide off tubes.
4 Beat drained ricotta with powdered sugar and vanilla until smooth. Fold in chocolate chips and candied orange peel.
5 Fill shells using a piping bag just before serving to keep them crisp.
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.