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You are here: Home / Recipes / Desserts / SICILIAN CANNOLI – CANNOLI SICILIANI

SICILIAN CANNOLI – CANNOLI SICILIANI

January 16, 2011 By Manu 18 Comments

Sicilian Cannoli

This is the recipe of cannoli (well, my family’s recipe!). It’s a traditional dish from Sicily and it requires very specific ingredients that are sometimes hard to find abroad… there are many Sicilian migrants here, so l am lucky enough to find almost anything. If you can’t find ricotta cheese, you can try and substitute it with cream cheese or whipped cream or a mixture of both. To make the shells, you need a mould that l have brought from Sicily… but it’s a very simple object and you should be able to find/make something like it. They are simple cylinders (about 10 cm long) made of heat resistant aluminum and empty inside.

Sicilian Cannoli
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SICILIAN CANNOLI - CANNOLI SICILIANI

Course Dessert
Cuisine Italian
Servings 25
Author Manuela Zangara

Ingredients

Shells

  • 250 gms of plain flour
  • 25 gms of lard
  • 1 tbsp of sugar
  • ½ glass wine of red wine vinegar
  • 1 pinch of salt
  • 1 egg white
  • Lard or vegetable oil for deep frying

Ricotta filling

  • 1 kg of ricotta cheese preferably sheep milk ricotta, but cow's milk ricotta is ok too
  • 600 gms of sugar
  • 100 gms of dark chocolate
  • Candied pumpkin and/or candied orange peels optional

Instructions

  1. For the shells, knead the flour, lard, sugar, vinegar, egg white and salt together until obtaining a smooth dough. Divide it in six and start working on one of the pieces. Flatten it with a rolling pin and then pass it in the pasta machine.  Start from the largest pin and pass the dough through several times, progressively thinning the dough, till the 3rd thinner most pin (#6). You can also roll the dough by hand... just make it very thin: approx. 2 mm thick.
  2. Then get a coffee plate, place it on top of the rolled dough and cut around it. Make approximately 25 circles. Roll them loosely around the mould and stick the ends with some egg white or water. Deep fry them in hot vegetable oil or lard carefully removing the mould half through the frying process. When ready, place them in a plate lined with kitchen paper and dry off the oil. Let them cool down. These shells can be kept up to 4 weeks in an air tight container.
  3. For the ricotta filling, sieve the ricotta very finely and keep in the fridge overnight. The following day, add the sugar to the ricotta, mix well and sieve it again. Then add the chocolate in thick pieces. If you want, you can also add candied pumpkin and candied orange peels to the cream.
  4. To prevent the cannoli from getting soggy and soft, fill the shells with a generous amount of ricotta cream just before serving them and sprinkle them with icing sugar.

Sicilian Cannoli

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Related Posts:

  • PESCHE DOLCI ALLA SICILIANA
  • Pignoccata
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  • GELATINA DI CAFFÈ – COFFEE JELLO
  • RICOTTA FILLED GRAFFE

Filed Under: Christmas, Desserts, Italian, Mediterranean, Pastries, Regional Italian Dishes, Snack, Special Occasions, Tea Time Tagged With: cannoli, dessert, Italian, pastries, Regional Italian dish, ricotta, Sicilian, snack, sweets, tea time

« LADY’S KISSES – BACI DI DAMA
ARANCINE – AL RAGU E AL BURRO »

Comments

  1. blackjay casinitri says

    October 2, 2011 at 11:59 am

    oh they look gorgeous! I have to try this recipe, thanks a lot!!

    Reply
  2. Roula Slotey says

    October 21, 2011 at 11:24 pm

    ok, it was really hard to find some ricotta but in the end the result was something excellent… i’ve never tasted something like that!!
    thanks a LOT!

    Reply
    • Manu says

      October 23, 2011 at 10:19 pm

      Awww I am soooo glad you liked it!!! :-)))

      Reply
  3. Nat says

    May 31, 2013 at 9:21 pm

    How many mils is 1/2 wine glass of red wine vinegar? Is it 1/2 a cup etc thanks, I have big wine glasses at home..ha ha 🙂

    Reply
    • Manu says

      May 31, 2013 at 9:48 pm

      Hahahaha 1/2 wine glass would be approximately 50 to 60 ml… 😉

      Reply
  4. Nat says

    June 7, 2013 at 8:46 pm

    Thanks for letting me know the mils, I am looking forward to cooking this up 🙂

    Reply
  5. NaredilaAna says

    May 6, 2014 at 11:10 pm

    Hey Manu!
    What do you think of preparing homemade sheep ricotta from your recipe for ricotta and filling the cannoli with it? Is it firm enough? Thank you!

    Reply
    • NaredilaAna says

      May 7, 2014 at 7:17 am

      Hi!
      I couldnt wait so i tested homemade ricotta as a potential filling for my future cannolos. I used goats milk and heavy cream plus lemon juice! I made perfect ricotta filling for my cannolos to be!!!!!! we are both thrilled and we both think it is the best filling we have ever tasted!!

      Reply
      • Manu says

        May 7, 2014 at 8:00 am

        Awwww I have never tried making ricotta with goat’s cheese! I will have to try, as here in Sydney I cannot find any sheep’s milk and goat’s milk (which is available at my local supermarket!) sounds like a great substitute! 🙂

        Reply
        • NaredilaAna says

          May 7, 2014 at 5:20 pm

          I was really surprised how good it worked! We were eating cannolos each day so we both know the taste 🙂

          Reply
  6. santaklaus says

    March 7, 2017 at 10:53 pm

    Uuhhh, oh, aaaaaahhh…delicious ricotta…

    Reply

Trackbacks

  1. Sunday Snapshots: Cannoli, Stilton Blue and Vino | Remembering to enjoy one of life’s little pleasure | Spicie Foodie says:
    October 20, 2013 at 7:00 pm

    […] you’d like to make your own cannoli then you should check out Manu’s recipe for her family’s Sicilian cannoli — they look […]

    Reply
  2. Trapani, Erice and Segesta Guide - Italy says:
    November 21, 2015 at 9:12 am

    […] Cannoli Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci alla Siciliana Almond Cookies Fig Cookies Coffee Granita Almond Parfait Gelo di Melone Genovesi […]

    Reply
  3. San Vito Lo Capo Guide - Italy says:
    January 22, 2016 at 7:10 pm

    […] Cannoli Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci alla Siciliana Almond Cookies Fig Cookies Coffee Granita Almond Parfait Gelo di Melone Genovesi Ricotta filled Graffe […]

    Reply
  4. Pasticceria Peralta – San Vito Lo Capo says:
    March 2, 2016 at 7:18 pm

    […] Cannoli Cassata Siciliana Buccellato Martorana Cassatelle Trapanesi Biancomangiare with Citrus Salad Cubbaita Pesche Dolci alla Siciliana Almond Cookies Fig Cookies Coffee Granita Almond Parfait Gelo di Melone Genovesi Ricotta filled Graffe […]

    Reply
  5. Sicilian Ricotta Crêpes says:
    October 26, 2017 at 9:21 am

    […] this recipe was just a matter of putting them all together. The filling is the same that we use for cannoli and many other Sicilian sweets, thus the name “Sicilian Ricotta Crêpes” for this […]

    Reply
  6. Pesche Dolci alla Siciliana says:
    October 30, 2017 at 4:48 pm

    […] This is the same filling we use for cannoli. You can find out how to make it here. […]

    Reply
  7. Christmas 2019 Round-Up says:
    December 23, 2019 at 8:11 pm

    […] Sicilian Cannoli […]

    Reply

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