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Six cannoli siciliani classici on a ceramic plate dusted with powdered sugar and candied orange peel on marble

Cannoli Siciliani Classici

Classic Sicilian cannoli with a crunchy wine-dough shell filled with sweetened ricotta, candied orange peel, and a dusting of powdered sugar.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 cannoli
Calories: 320
Ingredients Method Notes

Ingredients
  

Cannoli Shell Dough
  • 250 g Tipo 00 flour plus extra for dusting
  • 30 g lard or unsalted butter cold, cut into small pieces
  • 30 g caster sugar
  • 1 tsp unsweetened cocoa powder optional, for color
  • 0.5 tsp ground cinnamon
  • 1 pinch fine salt
  • 1 tsp white wine vinegar
  • 80 ml dry Marsala wine approximately, add as needed
  • 1 large egg for the dough
  • 1 egg white for sealing the dough seam
  • 1 liter sunflower oil or lard for deep frying
Ricotta Filling
  • 500 g sheep's-milk ricotta or well-drained cow's-milk ricotta
  • 150 g powdered sugar sifted, plus extra for dusting
  • 0.5 tsp ground cinnamon
  • 60 g candied orange peel finely chopped
  • 0.5 tsp pure vanilla extract

Method
 

Make the Shell Dough
  1. Combine the flour, sugar, cocoa (if using), cinnamon, and salt in a large bowl. Rub in the cold lard or butter with your fingertips until the mixture resembles coarse breadcrumbs.
  2. Add the egg and white wine vinegar, then pour in the Marsala a little at a time, mixing with a fork until the dough just comes together. It should feel firm, not sticky - add more Marsala one tablespoon at a time if it's too dry.
  3. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and slightly elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
Prepare the Ricotta Filling
  1. If the ricotta feels wet, line a fine-mesh sieve with cheesecloth, add the ricotta, and let it drain over a bowl in the fridge for at least 4 hours or overnight.
  2. Beat the drained ricotta with the sifted powdered sugar, cinnamon, and vanilla extract until smooth and creamy. Fold in the chopped candied orange peel.
  3. Taste and adjust sugar if needed. Transfer to a piping bag fitted with a wide round tip and refrigerate until ready to use.
Roll and Cut the Shells
  1. Divide the rested dough into 3 portions. Work with one portion at a time, keeping the rest covered. Roll out on a lightly floured surface to 2 mm thickness - thin enough to almost see your hand through it.
  2. Cut circles approximately 10-11 cm in diameter using a round cutter or a glass. Re-roll scraps once.
  3. Wrap each dough circle around a lightly greased metal cannoli tube, overlapping the edges by about 1 cm. Brush the overlap with egg white and press firmly to seal.
Fry the Shells
  1. Pour sunflower oil or lard into a deep heavy saucepan to a depth of at least 8 cm. Heat to 180 C (355 F), using a thermometer to check.
  2. Fry one test shell first: it should take about 1 minute 30 seconds to turn deep golden brown and develop small blisters. Adjust oil temperature if needed.
  3. Fry the remaining shells in batches of 2-3, turning with tongs, until deep amber and blistered, about 1.5 to 2 minutes per batch. Do not crowd the pan.
  4. Lift out with tongs and drain on a wire rack over paper towels. While still warm, grip each tube with a folded kitchen towel and slide the shell off carefully. Let shells cool completely on the rack.
Fill and Finish
  1. No more than 30 minutes before serving, pipe the ricotta filling into each shell from both ends, meeting in the middle.
  2. Press a small piece of candied orange peel or a candied cherry into the filling at each open end.
  3. Dust generously with powdered sugar and serve immediately at room temperature.

Notes

The filling must be cold and firm when piped - a loose filling will crack the shell from the inside within minutes. Chill it until the last moment.