Sicilian Cannoli with Ricotta Filling

If you crave a dessert that perfectly balances crunchy and creamy textures, you’re in for a treat with Sicilian Cannoli with Ricotta Filling. This beloved Italian pastry features crispy, golden shells filled with a luscious, subtly sweet ricotta mixture, creating an irresistible flavor combination. Whether you’re new to Italian desserts or a seasoned foodie, making these cannoli at home allows you to enjoy a classic Sicilian delight that’s fresh, authentic, and bursting with tradition.

Why You’ll Love This Recipe

• Authentic flavor: Experience the true taste of Sicily with every bite, crafted using traditional methods and ingredients.
• Crisp and creamy: The perfect contrast between crunchy shells and smooth ricotta filling makes each cannoli memorable.
• Simple ingredients: No need for exotic products; this recipe uses straightforward ingredients with incredible results.
• Customizable sweetness: Easily adjust the sugar and flavorings in the ricotta to suit your personal preference.
• Impress your guests: Homemade cannoli make a stunning dessert that looks as impressive as it tastes.

Ingredients You’ll Need

This Sicilian Cannoli with Ricotta Filling recipe relies on a handful of essential ingredients that work harmoniously to create the perfect texture and flavor. Each component plays a crucial role, from the crispy shell to the creamy, sweet filling.

• All-purpose flour: Provides structure to the shells, ensuring a crisp and sturdy base.
• Sugar: Adds just enough sweetness to balance the ricotta’s natural tang.
• Ricotta cheese: Use fresh, full-fat ricotta for the smoothest, creamiest filling.
• Eggs: Used in the shells for binding and in the filling to lighten texture.
• Butter or lard: Helps create a flaky, rich shell texture.
• Cinnamon and vanilla extract: Infuse warm, inviting aromas into the filling.
• Chocolate chips or candied fruit: Optional mix-ins to add bursts of flavor in the filling.
• Vegetable oil: Needed for deep frying the cannoli shells to a golden crisp.

Variations for Sicilian Cannoli with Ricotta Filling

Feel free to get creative with this Sicilian Cannoli with Ricotta Filling recipe! Adjusting ingredients allows you to cater to dietary preferences or simply add exciting twists that make this classic your own.

• Chocolate-dipped shells: After frying, dip the ends of the shells in melted dark or white chocolate for an elegant touch.
• Fruit-flavored filling: Mix in finely chopped strawberries, blueberries, or orange zest for a fresh burst of flavor.
• Nutty crunch: Sprinkle chopped pistachios or almonds on the ends of the cannoli for added texture.
• Vegan version: Substitute ricotta with almond or cashew-based ricotta alternatives and use vegetable shortening instead of butter.
• Spiced filling: Enhance the ricotta filling with a hint of nutmeg or brandy for a richer depth of flavor.

How to Make Sicilian Cannoli with Ricotta Filling

Step 1: Prepare the Dough

In a large bowl, combine all-purpose flour, sugar, a pinch of salt, and a touch of cinnamon. Add eggs and melted butter, then knead the mixture until it forms a smooth, elastic dough. Wrap in plastic and allow it to rest for at least an hour to relax the gluten and make rolling easier.

Step 2: Make the Ricotta Filling

While the dough rests, prepare your filling by draining fresh ricotta cheese to remove excess moisture. In a mixing bowl, combine the ricotta with powdered sugar, vanilla extract, and a dash of cinnamon. For extra flavor, fold in mini chocolate chips or candied fruit. Chill the filling to firm up and develop its full flavor.

Step 3: Roll and Cut the Dough

On a floured surface, roll the rested dough thin – about 1/8 inch thick. Use a round cookie cutter or a glass to cut circles roughly 4 inches in diameter. Each circle will be shaped into a cannoli shell.

Step 4: Shape and Fry the Shells

Wrap each dough circle around a metal cannoli tube or a similar shaped cylinder, sealing the edges with a bit of beaten egg. Heat vegetable oil to 350°F in a deep pan and fry the wrapped dough until golden and crisp, about 2-3 minutes per side. Remove carefully and drain on paper towels. Let them cool before gently sliding the shells off the tubes.

Step 5: Fill the Cannoli Shells

Using a piping bag or a spoon, fill each cooled shell generously with the ricotta mixture. Seal the ends with chopped pistachios, chocolate chips, or candied orange peel for added flair.

Step 6: Serve Immediately

Sicilian Cannoli with Ricotta Filling are best enjoyed right after assembling to keep the shells crisp and the filling delightfully creamy.

Pro Tips for Making Sicilian Cannoli with Ricotta Filling

• Drain ricotta well: Excess moisture can make the filling runny and soggy the shells, so always strain ricotta before use.
• Don’t over-roll the dough: Thin enough to be crispy, but not so thin it breaks when shaping.
• Oil temperature matters: Maintain consistent frying heat around 350°F for perfect golden shells without absorbing too much oil.
• Fill last minute: Fill shells shortly before serving to keep them crunchy.
• Use sharp cutters: Clean cuts prevent uneven edges, making shaping easier.

How to Serve Sicilian Cannoli with Ricotta Filling

Garnishes

Classic garnishes include a dusting of powdered sugar, a sprinkle of chopped pistachios, or placing chocolate chips and candied fruit at the ends of the cannoli. These not only add texture but make the presentation pop.

Side Dishes

Pair your Sicilian Cannoli with Ricotta Filling with a strong cup of espresso or a sweet dessert wine like Marsala. Fresh berries or a light lemon sorbet complement the richness beautifully.

Creative Ways to Present

Serve cannoli on a decorative platter lined with parchment paper or place them upright in individual fluted cups for a fun, party-ready display. For gatherings, consider mini cannoli bites to delight guests finger-food style.

Make Ahead and Storage

Storing Leftovers

Keep the ricotta filling in an airtight container in the refrigerator for up to three days. Store unfilled shells separately at room temperature in an airtight container to maintain their crispness.

Freezing

It’s best to freeze the unfilled shells as they retain their texture better after thawing. Wrap tightly and freeze for up to one month. Thaw at room temperature before filling.

Reheating

If the shells lose their crispness, refresh them by placing in a preheated oven at 300°F for 5 minutes before filling. Avoid reheating filled cannoli to prevent sogginess.

FAQs

Can I use store-bought ricotta for the filling?

Yes, store-bought ricotta works well, but choose whole milk ricotta for the creamiest texture and be sure to drain it thoroughly before using.

How long can I keep filled cannoli?

Filled cannoli are best eaten within a few hours to maintain shell crispness; however, they can be refrigerated up to 24 hours if necessary.

What can I use if I don’t have cannoli tubes?

Metal or stainless steel tubes are ideal, but you can substitute with clean metal drinking straws or form your own shapes using heavy-duty aluminum foil.

Is there a gluten-free version?

Yes, you can experiment with gluten-free flour blends, but results may vary in texture. Adding xanthan gum helps mimic elasticity.

Can cannoli shells be baked instead of fried?

Baking is an option for a lighter version, though traditional frying delivers the classic crispiness that makes cannoli special.

Final Thoughts

Making Sicilian Cannoli with Ricotta Filling at home is not only rewarding but a delicious journey into authentic Italian flavors. With simple ingredients, easy steps, and the freedom to customize, this recipe invites you to share a piece of Sicily with friends and family. So grab your mixing bowl and frying pan—your perfect cannoli experience awaits!

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