Sicilian Cannoli

Name: Sicilian Cannoli
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12 servings
Cuisine: Italian
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

75 minHardServes 12290 cal/serving

ItalianDessertStovetopVegetarianHigh FiberHigh ProteinLow CarbLow-SodiumPork-FreeNightshade-Free

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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

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

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

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

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

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

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

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Questions

What is 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. This reference files it under Italian dessert: made on the stovetop, rated hard and about 75 minutes start to finish.

How hot should the oil be for Sicilian Cannoli?

For Sicilian Cannoli, the frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Sicilian Cannoli is done?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden and crispy.

Is there a substitute for Marsala in Sicilian Cannoli?

The entry for Sicilian Cannoli calls for 1/3 cup dry Marsala wine (or white wine). In its place: Dry sherry or Madeira is closest. Without alcohol, use stock with a little balsamic vinegar and a pinch of sugar.

Can I make Sicilian Cannoli dairy-free?

Yes. The dairy in Sicilian Cannoli 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.

Does Sicilian Cannoli contain eggs?

Yes: 1 large egg and 1 large egg white (for sealing shells), lightly beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Sicilian Cannoli can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of overnight, or about 8 hours: "Make the filling: beat the 2 lbs drained overnight whole-milk ricotta cheese with a wooden spoon until smooth." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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