About the Recipe
Cannoli Siciliani have a rich history that traces back to the island. Their origins are believed to date back to the Arab rule of the island in the 9th century. The Arabs introduced the concept of fried dough pastries, and these influences merged with local culinary traditions to create what we now know as cannoli.
The name "cannoli" comes from the Italian word "canna," meaning "tube," which refers to the pastry's tubular shape. Traditionally, cannoli were made during Carnevale, a festive period before Lent, symbolizing a time of indulgence. Over time, they became a beloved dessert across Sicily and beyond.
Cannoli were traditionally filled with ricotta cheese, a staple ingredient in Sicilian cuisine, and often sweetened with sugar and mixed with chocolate chips or candied fruit. The crisp, fried shell and creamy filling are now enjoyed worldwide, making cannolo a celebrated symbol of Sicilian culinary heritage.
Ingredients
Dough:
1kg flour “00”
450ml red wine
50g sugar
50g pork lard
Filling:
1kg fresh ricotta
250g sugar
Frying:
2l vegetable oil
Preparation
Filling:
Step 1
Blend the ricotta well with the sugar until you achieve a smooth and velvety cream.
Step 2
Fill piping bags with the ricotta cream and place them in the refrigerator.
Dough:
Step1
Combine all the ingredients in a bowl and knead until you obtain a smooth and homogeneous dough.
Step 2
Wrap the dough with plastic wrap and let it rest in the refrigerator for 3 hours.
Step 3
Cut a small piece of dough and, using the same "00" flour used to make the dough, roll out the piece until it is 2 to 3 mm thick.
Step 4
Cut out circles from the dough and place a cannoli tube on top. Slightly moisten one end and wrap the circle around the tube, pressing the ends to seal.
Frying:
Step 1
Heat the vegetable oil to 170 degrees and fry the cannoli for 5 minutes, until they are golden brown. Then carefully remove the tube, taking care not to break the shell. The shells can be stored in an airtight container for up to 7 days.
Preparing:
Step 1
Fill the cannoli with the ricotta cream and garnish the ends as desired, either with crushed pistachios, chocolate chips or candide orange.