Sicilian Ricotta Cannoli Filling Recipe

Authentic Sicilian Cannoli: The Original Recipe

How to prepare authentic Sicilian cannoli: here's a step-by-step guide to making Italy's famous Sicilian dessert, an authentic, crunchy deep-fried tube of pastry filled with glossy ricotta and candied fruit.

16 March, 2021

ingredients

Dark Chocolate

100 g (Drops)

Orange Blossom Water

2 tbsp

Dark Cocoa Powder

1/2 teaspoon

White Wine Vinegar

1/2 tablespoon

Pistachios

Finely chopped (for decoration)

Icing Sugar

For Decoration

Watch how to prepare an authentic Sicilian cannoli in this video recipe from Giallo Zafferano before having a go with our step-by-step recipe detailed below.

Step 01

To prepare Sicilian cannoli according to the original recipe, pour the sifted flour onto a work surface, place a spoonful of sugar, a pinch of salt, cocoa, vinegar, butter and Marsala (or wine) in the centre, sufficient to obtain a consistent paste.

Step 02

Knead everything together and form a ball. Wrap the ball in cling film and let it rest for an hour in a cool place.

Step 03

For the filling:

Work the sieved ricotta in a bowl with the orange blossom water and sugar. When the mixture is creamy, add the rest of the ingredients and refrigerate for 30 minutes.

Step 04

Roll out the dough (by hand or with a machine) to 2 mm thick, and cut out discs or squares of 10 cm diameter.

Step 05

Wrap each disc of dough around a metal tube, overlapping the two edges and joining them with beaten egg-white like glue.

When wrapping the discs of dough, make sure that they are not wrapped too tightly to the metal tube so that the cannoli can swell slightly.

Step 06

Fry the Sicilian cannoli in abundant oil and, when they are of a beautiful golden-brown colour, drain them on absorbent paper and, when just warm, remove them from the tubes.

Repeat the operation until all the dough is used up.

Step 07

Filling the cannoli:

Stuff the cannoli with a coffee spoon or a pastry bag. The cannoli must be stuffed just before serving, because otherwise the wafer becomes soft as it absorbs the moisture of the filling.