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Cannoli alla Siciliana (Sicilian Cannoli)
Cannoli alla Siciliana (Sicilian Cannoli)
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
270 minutes
Irresistible Sicilian cannoli filled with mixed peel, chocolate, and topped with pistachios.
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
Instructions:
  • In a bowl, mix together ricotta cheese and 1 1/2 cups of confectioners' sugar until smooth. Add mixed peel and chocolate, then refrigerate covered for 3 hours.
  • Combine flour, Marsala wine, butter, sugar, and vinegar in a bowl to create the cannoli dough. Cover with plastic wrap and allow it to rest for 30 minutes.
  • On a dusted work surface, work the dough until smooth. Roll it out to 1/8-inch thickness, then cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, sealing the ends with a touch of warm water.
  • In a large saucepan over medium-high heat, heat oil. Carefully fry cannoli molds in the hot oil until golden and crisp, about 10 minutes. Drain on paper towels. Repeat with the rest of the cannoli molds. Allow the molds to cool slightly, then gently twist to remove the shells. Let shells cool completely for about 15 minutes before serving.
  • Fill the cooled cannoli shells with the delicious ricotta filling using a spoon or piping bag. Place the filled cannoli on a lovely serving platter and top with pistachios; dust generously with 2 tablespoons of confectioners' sugar. Enjoy!

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