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Sicilian Cannoli with Ricotta Filling

Sicilian Cannoli with Ricotta Filling
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Sicilian Cannoli with Ricotta Filling is a classic Italian dessert featuring crispy, golden-fried pastry shells filled with a smooth, subtly sweet ricotta mixture. This recipe balances crunchy and creamy textures, offering authentic Sicilian flavors made with simple ingredients and customizable fillings. Perfect for impressing guests and enjoying a traditional Italian treat at home.

Ingredients

Scale

Cannoli Shells

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 3 tablespoons melted butter or lard
  • Vegetable oil, for frying

Ricotta Filling

  • 2 cups fresh, full-fat ricotta cheese (well drained)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Optional: 1/4 cup mini chocolate chips or candied fruit
  • Optional garnishes: chopped pistachios, chocolate chips, candied orange peel

Instructions

  1. Prepare the Dough: In a large bowl, mix 2 cups all-purpose flour, 2 tablespoons sugar, a pinch of salt, and 1/2 teaspoon ground cinnamon. Add 2 large eggs and 3 tablespoons melted butter or lard. Knead until a smooth, elastic dough forms. Wrap in plastic wrap and let rest for at least 1 hour.
  2. Make the Ricotta Filling: Drain ricotta cheese well to remove excess moisture. In a bowl, combine 2 cups ricotta, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon. Fold in optional mini chocolate chips or candied fruit if desired. Chill to firm and develop flavor.
  3. Roll and Cut the Dough: On a floured surface, roll the rested dough to about 1/8 inch thickness. Cut into roughly 4-inch diameter circles using a round cutter or glass.
  4. Shape and Fry the Shells: Wrap each dough circle around a cannoli tube or cylinder, sealing edges with a bit of beaten egg. Heat vegetable oil to 350°F (175°C) and fry shells 2-3 minutes per side until golden and crisp. Drain on paper towels. Allow shells to cool, then gently slide off the tubes.
  5. Fill the Cannoli Shells: Using a piping bag or spoon, fill each cooled shell with the chilled ricotta filling. Seal ends with chopped pistachios, chocolate chips, or candied orange peel for decoration.
  6. Serve Immediately: Enjoy cannoli right after filling to keep shells crisp and filling creamy.

Notes

  • Drain ricotta thoroughly to prevent soggy filling and shells.
  • Do not over-roll dough; keep about 1/8 inch thick for perfect crispness without breaking.
  • Maintain oil temperature around 350°F (175°C) for optimal frying.
  • Fill shells just before serving to preserve crispness.
  • Use sharp cutters for clean edges to facilitate shaping.

Nutrition

Keywords: cannoli, Sicilian dessert, ricotta filling, Italian pastry, fried pastry, Italian dessert

Find it online: https://sophiespace.com/sicilian-cannoli-with-ricotta-filling/