Sicilian Cannoli with Ricotta and Chocolate Chips
Crisp fried cannoli shells filled with drained ricotta, vanilla, chocolate and almonds.
Cannoli are crisp fried pastry shells filled with sweetened ricotta. The source’s filling includes moisture-sensitive ricotta, so drain it well before mixing and fill the shells shortly before serving to keep them crisp. Roll the dough thinly, wrap it snugly around metal tubes and seal the edge with a little beaten egg. Fry in small batches until blistered and golden, then cool completely before filling. Combine flour, sugar and salt. Rub in butter until mixture resembles coarse crumbs. Mix in half the egg and gradually add wine until dough comes together. Knead briefly until smooth, wrap and rest 30 minutes. Roll very thin and cut 10-cm circles. Wrap each circle around a metal cannoli tube, overlapping edges. Brush the seam with remaining beaten egg and press to seal.
Recipe card
Sicilian Cannoli with Ricotta and Chocolate Chips
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Make dough
Combine flour, sugar and salt. Rub in butter until mixture resembles coarse crumbs. Mix in half the egg and gradually add wine until dough comes together.
Rest and roll
Knead briefly until smooth, wrap and rest 30 minutes. Roll very thin and cut 10-cm circles.
Shape shells
Wrap each circle around a metal cannoli tube, overlapping edges. Brush the seam with remaining beaten egg and press to seal.
Fry
Heat oil to 175°C (350°F). Fry shells in small batches 1 to 2 minutes until blistered and golden. Drain and cool before removing tubes.
Fill
Mix drained ricotta, icing sugar and vanilla until smooth. Fold in chocolate and almonds. Pipe into shells shortly before serving.
How to tell when it is ready
Mix drained ricotta, icing sugar and vanilla until smooth. Fold in chocolate and almonds. Pipe into shells shortly before serving.
Tips
- Combine flour, sugar and salt.
- Knead briefly until smooth, wrap and rest 30 minutes.
- Wrap each circle around a metal cannoli tube, overlapping edges.
- Heat oil to 175°C (350°F).
Troubleshooting
- If dough tears around the tube, roll it thinner and seal the seam firmly.
- If shells blister too quickly, lower oil heat slightly and fry fewer at a time.
Substitutions
- Use finely chopped pistachios instead of almonds.
- Use a non-alcoholic liquid such as cold water, adding only enough to bind the dough.
Variations
- Use candied orange peel in the filling.
- Add a pinch of cinnamon.
Serving suggestions
- Dust with icing sugar.
- Dip shell ends in chopped pistachios.
- Serve with espresso.
- Add orange zest to the ricotta.
Make ahead
Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Keep unfilled shells airtight at room temperature for up to 3 days. Refrigerate filling up to 2 days and fill just before serving.
Storage
Keep unfilled shells airtight at room temperature for up to 3 days. Refrigerate filling up to 2 days and fill just before serving.
Food safety
Keep ricotta chilled and refrigerate filled cannoli promptly; do not leave dairy filling out for more than 2 hours.
Frequently asked questions
Why did my cannoli shells soften?
They were filled too early or the ricotta was wet. Drain the cheese overnight and pipe the filling just before serving.
How should I store sicilian cannoli with ricotta and chocolate?
Keep unfilled shells airtight at room temperature for up to 3 days. Refrigerate filling up to 2 days and fill just before serving.
Dust with icing sugar. Keep unfilled shells airtight at room temperature for up to 3 days. Refrigerate filling up to 2 days and fill just before serving.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.