"Leave the gun. Take the cannoli." This unforgettable line from The Godfather has helped make Sicilian cannoli a global favorite. These crisp pastry tubes, filled with sweetened ricotta and topped with nuts, are a true Italian classic. While they're best savored at a sidewalk café in Sicily, this reliable recipe lets you recreate them perfectly at home.
Ingredients for the Cannoli Shells
Serves 4
- Preparation time: 1 hour 30 minutes + 2 hours chilling time and 30 minutes oven time
- 60 g butter
- 250 g flour + extra for dusting
- 2 tbsp ground almonds
- 30 g sugar
- 1 tbsp vanilla sugar
- 2 eggs
- Grated zest of 1 lemon
- 50 ml Marsala
- 1 egg white
- Oil for frying
- 1 lemon, to flavor the oil
- 100 g dark chocolate
- 60 g unsalted pistachios
- 80 g peeled almonds or hazelnuts
For the Cream Filling
- 200 g ricotta
- 200 g mascarpone
- 100 g sugar
- 1 tbsp orange blossom water
- 3 tbsp grated lemon zest
- 100 ml whipping cream
- Powdered sugar, for dusting
- Extra: 6-12 cannoli molds (special stainless steel tubes, 2 cm diameter)
How to Make Sicilian Cannoli
- Melt the butter in a saucepan. In a bowl, combine the flour, ground almonds, sugar, vanilla sugar, and a pinch of salt. Add the melted butter and lemon zest, mixing into a dough. Knead thoroughly, incorporating the Marsala gradually until smooth and elastic. Form into a ball, wrap in plastic film, and chill in the fridge for 2 hours.
- Divide the dough into 10 pieces, roll into balls, and roll out on a floured surface into 12 cm circles.
- Whip the egg white until stiff. Wrap one dough circle around a greased cannoli mold, sealing the overlap with egg white. Press firmly to secure.
- Heat frying oil to 170°C. Fry the whole lemon for 1 minute to infuse aroma, then remove. Deep-fry cannoli, one at a time, for 3-4 minutes until golden. Drain on paper towels, cool, and gently remove molds. Repeat with remaining dough.
- Melt chocolate over simmering water. Finely chop pistachios and almonds (or hazelnuts). Toast nuts in a dry pan until fragrant and lightly browned; cool. Brush shell openings with chocolate and dip in nuts. Let set.
- Beat ricotta, mascarpone, and sugar until smooth. Add orange blossom water and lemon zest. Whip cream to stiff peaks and fold in. Pipe filling into shells using a large plain nozzle. Dust with powdered sugar and serve immediately.
Buon appetito!
Craving a starter? Try our Italian vegetable soup.
Recipe and image: Beeldigbeeld/Stockfood
