Name: Cannoli alla Siciliana (Sicilian Cannoli)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 20 servings
Cuisine: Greek
Ingredients: 2 pounds sheep's milk ricotta cheese; 1.5 cups confectioners' sugar; 0.25 cup mixed peel; 1.5 ounces dark chocolate, finely chopped; 1.25 cups all-purpose flour; 3 tablespoons dry Marsala wine, or more to taste; 1 tablespoon butter, softened; 1 tablespoon white sugar; 2 teaspoons vinegar, or more to taste; corn oil for frying; 3 tablespoons chopped pistachio nuts; 2 tablespoons confectioners' sugar, or to taste

Cannoli alla Siciliana (Sicilian Cannoli)

Cannoli alla Siciliana (Sicilian Cannoli) cover

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Cannoli alla Siciliana (Sicilian Cannoli)

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Ingredients

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Instructions

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Instructions

Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.

Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.

Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.

Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.

Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

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Tips & Tricks (5)

Ricotta Draining Technique 🧀
Drain the ricotta cheese overnight in a fine-mesh strainer to remove excess moisture and ensure a thick, creamy filling that won't become watery.
Cannoli Shell Perfection 🥐
When rolling out the dough, aim for paper-thin consistency (about 1/16 inch thick) to achieve a delicate, crispy shell that shatters perfectly when bitten.
Oil Temperature Mastery 🌡️
Use a candy thermometer to maintain oil temperature between 350-375°F for cannoli shells, ensuring golden-brown color without absorbing excess oil.
Filling Technique Magic 🥄
Pipe the ricotta filling into the shells just before serving to prevent the crisp shells from becoming soggy, preserving their signature crunch.
Pistachio Topping Pro Tip 🥜
Toast pistachios briefly in a dry pan before chopping to enhance their nutty flavor and add a deeper, more complex taste to the cannoli garnish.