Sicilian Cannoli

Ingredients (Makes 12 Cannoli):

For the Shells:

250 g all-purpose flour

30 g granulated sugar

30 g unsalted butter or lard (cold)

1 egg yolk

60 ml marsala wine (or dry white wine)

1/2 tsp ground cinnamon

A pinch of salt

Vegetable oil (for frying)

For the Ricotta Filling:

500 g ricotta cheese (drained)

120 g powdered sugar

1 tsp vanilla extract

50 g dark chocolate chips or candied orange peel

For Garnish:

Chopped pistachios, powdered sugar, or chocolate shavings

Instructions:

Make the Dough for the Shells:

In a bowl, mix the flour, sugar, cinnamon, and salt.

Add the cold butter or lard and rub it into the flour mixture until crumbly.

Mix in the egg yolk and marsala wine, kneading until a smooth dough forms. Add a little more wine if the dough is too dry.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Shape and Fry the Shells:

Roll out the chilled dough on a lightly floured surface until very thin (about 2 mm).

Cut out 10–12 cm circles using a cookie cutter or bowl.

Wrap each circle around a metal cannoli tube, sealing the edges with a dab of water or beaten egg.

Heat the oil in a deep pan to 180°C (350°F). Fry the shells in batches until golden and crispy (about 1–2 minutes).

Remove and drain on paper towels. Once cool, gently slide the shells off the tubes.

Prepare the Ricotta Filling:

In a bowl, whisk the drained ricotta with powdered sugar and vanilla extract until smooth.

Fold in chocolate chips or candied orange peel. Chill the filling until ready to use.

Assemble the Cannoli:

Use a piping bag to fill each shell with the ricotta mixture. Fill from both ends to ensure the shell is completely filled.

Dip the ends in chopped pistachios or chocolate shavings for extra flavor and decoration.

Serve:

Dust the cannoli with powdered sugar just before serving.

Origin of Sicilian Cannoli:

Cannoli are a Sicilian pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. Its size ranges from 9 to 20 centimetres (3+1⁄2 to 8 in). In mainland Italy, it is commonly known as cannolo siciliano (lit. 'Sicilian cannoli').

In culinary traditions across Sicily, regional variations in cannoli fillings reflect local preferences and ingredient availability. In Palermo, cannoli are decorated with candied orange zest, adding a citrusy sweetness to the filling. In Catania, chopped pistachios are favored, adding a distinctive nutty flavor and texture. Ramacca is known for its purple artichokes, which also feature as filling in some cannoli recipes.

Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention. This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word qanawāt, 'tubes', in reference to their tube-shaped shells. During this time, the Arabs influenced Sicilian baking with the introduction of candied fruits, pistachios, and cinnamon. They also introduced the technique of combining nuts and fruits with sugar and honey.

Gaetano Basile claims that cannoli come from the Palermo and Messina areas and were historically prepared as a treat during Carnival season, possibly as a fertility symbol. The dessert eventually became a year-round staple in Sicily.

What is certain is, as Salvatore Farina explains, that, "cannolo is a word of Latin origin – canneolus – and means the joint of a reed or cane, the artisan instrument used to roll the dough that was fried to make the characteristic shell, later filled with ricotta cream." Farina continues, "Probably, long ago, in the wild days of the Saturnali and the old style Carnival, street sellers prepared cannoli in the noisy and crowded public squares, filling the shell with a ricotta and honey cream. This is a confection that comes in natural portions, ideal for eating outside just as one does today with an ice cream cone."