Homemade Sicilian Cannoli

Method15 steps

1. 1

   Step 1: Put the ricotta (1 kg) in a sieve over a bowl, cover and refrigerate for at least 4 hours, preferably overnight, to drain. Keep it refrigerated until making the filling so it is firm enough to pipe.

   Drain ricotta in fridge at least 4 hours · 240 minUses 1 kg ricotta, drained in the refrigerator before filling

2. 2

   Step 2: Mix the 250 g shell flour, 50 g shell sugar, pinch of cinnamon and optional ½ tsp cocoa powder in a large bowl until evenly combined.

   Uses 250 g Italian 00 flour or all-purpose flour · 50 g granulated or caster sugar · 1 pinch ground cinnamon · ½ tsp cocoa powder, optional for colour

3. 3

   Step 3: Rub the cold cubed butter (55 g) into the prepared dry mixture with your fingertips until it resembles breadcrumbs.

   Uses mixed dry shell ingredients · 55 g cold butter, cubed

4. 4

   Step 4: Make a well in the butter-flour mixture. Add the beaten whole egg (1 large), vinegar and Marsala, then mix with a fork until a rough dough forms. Keep the separate egg white for sealing later.

   Uses butter-flour crumbs · 1 large egg, beaten for the dough · 1 tbsp white wine vinegar · 60 ml Marsala wine

5. 5

   Step 5: Turn out the rough dough and knead for 7–10 minutes until smooth. This develops the structure that makes the shells bubble when fried.

   Uses rough cannoli dough

6. 6

   Step 6: Wrap the kneaded dough and refrigerate for 30–60 minutes to relax it before rolling. It can also be refrigerated overnight.

   Chill cannoli dough before rolling · 60 minUses kneaded cannoli dough

7. 7

   Step 7: Prepare the cannoli tubes and rolling equipment. Heat a pot of sunflower oil, about 2–3 inches deep, to 180°C (356°F), checking with a frying thermometer.

   Uses Sunflower oil, enough for a 2–3 inch deep frying pot

8. 8

   Step 8: Dust the work surface and rolling equipment lightly with extra flour. Cut the chilled dough in half. For a pasta machine, flatten one half to fit the widest setting and keep the other half wrapped until needed.

   Uses chilled cannoli dough · Extra flour, as needed for the surface and rolling equipment

9. 9

   Step 9: Pasta-machine route only: pass the first flattened half through the widest setting, fold one end over the other and pass through again. Repeat this folding and passing 3–4 times.

   Uses first flattened half of cannoli dough

10. 10

    Step 10: Pasta-machine route only: pass this folded half through progressively narrower settings until about 2 mm thick, roughly setting 6 on a Marcato Atlas. Roll the reserved second half through the same folding and thinning sequence, keeping rolled dough covered while you work.

    Uses folded first dough half · reserved second half of dough

11. 11

    Step 11: Rolling-pin route only: skip steps 9–10. Roll both halves of the chilled dough on the lightly floured surface until very thin, about 2 mm, working one half at a time.

    Uses two chilled dough halves for rolling-pin route · Extra flour, as needed for the surface and rolling equipment

12. 12

    Step 12: From the thin sheets made by your chosen rolling route, cut rounds with a 4–5 inch cutter. Working in batches, wrap each round around a cannoli tube. Seal the overlapping edge with a tiny dab of the separate egg white, keeping egg white off the tube so the shell will release.

    Uses Pasta-machine route only: thin cannoli sheets · Rolling-pin route only: thin cannoli sheets · Tiny dabs of sealing egg white, as needed

13. 13

    Step 13: Fry the shaped shells in batches in the prepared 180°C oil until golden brown, puffed and crisp, checking the temperature between batches. Lift out with tongs and drain on kitchen paper. Let the tubes cool enough to handle before releasing the shells or reusing them. Cool the shells completely before filling.

    Uses shaped cannoli shells on tubes · heated sunflower frying oil

14. 14

    Step 14: Mix the drained ricotta with the 1 cup powdered sugar until combined. Stir in the optional lemon zest. Keep the filling refrigerated until ready to pipe.

    Uses drained refrigerated ricotta · 1 cup powdered sugar · Zest of 1 lemon, optional

15. 15

    Step 15: If desired, fold the optional chocolate chips into the prepared ricotta filling before transferring it to a piping bag. Just before serving, pipe into the cooled shells. Garnish the ends with candied orange peel or chopped pistachios if desired. Makes about 20 cannoli. Fill close to serving, since filled shells soften; store unfilled shells airtight and the separate filling refrigerated.

    Uses sweet ricotta filling · Chocolate chips, optional to fold into the filling · cooled crisp cannoli shells · Candied orange peel, as needed for garnish if desired · Chopped pistachios, optional instead of candied orange