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Sicilian Cannoli

Crispy fried pastry tubes filled with a sweetened ricotta cream studded with chocolate chips and candied orange peel, finished with a dusting of powdered sugar. Plan ahead: the shells need at least 1 hour of dough rest before frying.

75 minHardServes 12290 cal/serving

ItalianDessertStovetopVegetarianHigh FiberHigh ProteinLow CarbLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar (for dough)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup unsalted butter, cold, cubed
  • 1 large egg
  • 1/3 cup dry Marsala wine (or white wine)
  • 4 cups neutral oil (vegetable or canola)
  • 2 lbs whole-milk ricotta cheese, drained overnight
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2/3 cup mini semi-sweet chocolate chips
  • 1/4 cup candied orange peel, finely chopped
  • 1 large egg white (for sealing shells), lightly beaten

Instructions

  1. 1

    Make the dough: combine 2 cups all-purpose flour, 2 tbsp granulated sugar (for dough), 1/2 tsp ground cinnamon, and 1/4 tsp kosher salt in a bowl. Cut in the 1/4 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Beat 1 large egg with 1/3 cup dry Marsala wine (or white wine) and stir into the flour mixture until a shaggy dough forms.

  2. 2

    Knead the dough on a lightly floured surface until smooth and pliable, about 5 minutes. Wrap in plastic wrap and rest at room temperature for at least 1 hour.

  3. 3

    Make the filling: beat the 2 lbs drained overnight whole-milk ricotta cheese with a wooden spoon until smooth. Fold in the 1 cup sifted powdered sugar and 1 tsp pure vanilla extract until combined. Stir in 2/3 cup mini semi-sweet chocolate chips and 1/4 cup finely chopped candied orange peel. Refrigerate until ready to use.

  4. 4

    Roll the rested dough very thin (about 1/16 inch) on a lightly floured surface. Cut into 4-inch circles or ovals. Wrap each piece around a cannoli tube (or a foil-wrapped dowel), sealing the overlap with a dab of 1 lightly beaten large egg white (for sealing shells).

  5. 5

    Heat 4 cups neutral oil (vegetable or canola) in a deep heavy pot to 350°F (175°C). Fry the shells on their tubes in batches, turning occasionally, until deep golden and crispy, about 2-3 minutes. Remove with tongs and drain on paper towels.

  6. 6

    When cool enough to handle, gently twist and slide the tubes out. Let the shells cool completely before filling.

  7. 7

    Pipe or spoon the ricotta filling into both ends of each shell just before serving. Dust generously with additional 1 cup powdered sugar and serve immediately.

Questions

Can I make Sicilian Cannoli dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, cold, cubed, 2 lbs whole-milk ricotta cheese, drained overnight. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Sicilian Cannoli gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Sicilian Cannoli keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Sicilian Cannoli?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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