Sicilian Cannoli Recipe, classic recipe – Italian Cuisine

Sicilian Cannoli Recipe, classic recipe


  • 120 g flour
  • 35 g Marsala
  • 25 g dry white wine
  • 15 g sugar
  • 15 g butter
  • 5 g cocoa
  • 5 g ground coffee
  • 1 pc albumen
  • peanut oil
  • salt
  • 600 g sheep's milk ricotta
  • 200 g icing sugar
  • 70 g candied orange peel
  • 50 g chocolate drops
  • orange flower water

For the Sicilian cannoli recipe, mix the flour in a bowl,
cocoa, coffee, sugar and a pinch of salt; add the soft butter into small pieces, the Marsala, the wine and mix the ingredients until you get a homogeneous paste; cover it with cling film and place it to rest in the refrigerator for 2 hours. Roll out the dough to 1.5 mm thick; cut it into 16 discs (ø 9 cm) and stretch them slightly to give it an oval shape; wrap them in cylindrical molds (ø 2 cm) with oil; brush the ends of egg white and overlap them to close the cannoli. Fry in plenty of hot oil (170 ° C) for a couple of minutes; Drain them on kitchen paper and let them cool completely.
FOR THE FILLING: Soften the ricotta by mixing with a whisk, then add the icing sugar.
Chop the candied orange peel and incorporate it into the filling together with the chocolate drops and 2 of orange flower water. Stuff the now completely cooled cannoli, decorate them to taste with chopped pistachios and icing sugar and serve immediately, to taste them crunchy.

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