Cannoli: A Classic Sicilian Dessert with a Rich History
Ah, cannoli! They’re one of those desserts that just scream Sicily, don’t you think? These delightful treats have a fascinating backstory that goes way back to when the Arabs ruled the island, all the way from the 9th to the 11th centuries. Most food historians point to Palermo as the birthplace of cannoli, where, legend has it, nuns whipped them up in convents as a special treat for Carnevale. You know, that festive time before Lent when everyone indulges a little?
So, what’s in a name? “Cannolo” literally means “little tube,” which is pretty fitting considering the dessert’s unique shape—a crispy, fried pastry shell that’s packed with sweetened ricotta cheese. And let me tell you, traditional recipes often jazz things up with ingredients like chocolate chips, candied citrus peel, or crushed pistachios. It’s all about that texture and flavor, right?
What’s really cool is how cannoli reflect Sicily’s rich and diverse culinary heritage. You can definitely taste those Middle Eastern influences in the sugar, citrus zest, and almonds. Over the years, these treats have transformed from a local favorite into a beloved symbol of Italian dessert culture—pretty amazing, huh?
Nowadays, you can’t really have an Italian festival or family gathering without cannoli making an appearance. And it’s not just in Sicily anymore; people around the world have fallen in love with these classic Italian pastries. Honestly, who could blame them?
Ingredients
Equipment
Instructions
- Cannoli shells can be prepared either by hand or by utilizing a stand mixer equipped with a dough hook. Begin by placing the flour in a spacious bowl, creating a well in the center. Gradually add the egg, butter, cocoa, powdered sugar, salt, and marsala wine (if necessary, add it tablespoon by tablespoon) to combine and form the dough.
- Remove the dough from the bowl and proceed to knead it on a floured surface for an additional 5 minutes. Shape the thoroughly mixed dough into a ball and transfer it to a separate bowl. Cover the bowl and allow the dough to rest at room temperature for a period of one to two hours.
- Begin by heating a large pot with approximately 1 ½ inches of vegetable oil, ensuring it reaches a temperature between 345 and 355 degrees Fahrenheit. Work with half of the dough while keeping the other half covered in the bowl. Roll out the dough thinly onto a well-floured surface, aiming for a thickness of nearly 1/16 inch. You can utilize a pasta machine or a rolling pin for this purpose.
- Using a 3 ½ to 4-inch cookie cutter or the round shape of a glass cup, cut the dough into rounds. Take each dough circle and wrap it around a cannoli form. Lightly brush about ¾ inch of one end with beaten egg, either using a pastry brush or your fingertip. Press the brushed edge to the opposite side to seal the dough around the cannoli form.
- With the help of metal tongs, carefully immerse the shell in the preheated oil and fry it until it turns golden brown and becomes crisp, which usually takes around 1 to 2 minutes. It's important to keep an eye on the oil temperature to prevent it from becoming too hot and burning the shells.
- Once fried, use the metal tongs to remove the cannoli shell from the oil, allowing any excess oil inside the form to drain back into the pot. Transfer the shell to paper towels in order to drain further. To remove the shell from the form, hold the mold with the metal tongs (or folded layers of paper towels) and carefully slide a paper towel around the shell to release it.
- Allow the forms to cool and repeat the process with the remaining dough circles. You can shake off any excess flour from the dough scraps, press them back together, cover them in the bowl, and let them relax for at least 10 minutes before reusing. Once the shells have cooled on a wire rack, proceed to fill them with cannoli filling and decorate them according to your preference.
- To remove excess water from the ricotta, take a cheese cloth and place the ricotta cheese in it. Squeeze the cheese cloth gently to press down on the ricotta and allow the excess water to drain out. Place the wrapped ricotta in the refrigerator and let it drain for approximately one to two hours.
- Using either a hand mixer or a stand mixer, whip the drained ricotta for about 2 to 3 minutes until it becomes smooth and creamy. Sift the powdered sugar into the whipped ricotta and gently fold it in using a wooden spoon or spatula until the mixture is smooth and well combined. If desired, you can also fold in chocolate chips at this stage.
- Once the filling is prepared, transfer it into a piping bag equipped with a large round tip. Take the cooled cannoli shells and begin piping the filling into them from both ends, ensuring that the filling reaches throughout the shell. After filling the shells, dip them into your preferred topping, such as melted chocolate, chopped pistachios, or candied fruit. Finally, complete the presentation by dusting the cannoli with a light coating of powdered sugar.For optimal taste and texture, it is recommended to fill the cannoli just before serving. This helps to maintain the crispness of the shells and the freshness of the filling.
Notes
“Discover another delicious version of traditional Sicilian cannoli recipe by Vincenzo’s Plate’s on Italian cookies. One of the most beloved Italian sweets.”
Serving cannoli
Serving cannoli the right way ensures maximum flavor and crispness. Here are some tips and presentation ideas:
Fill Just Before Serving: To keep the shells crisp, pipe the ricotta filling into the cannoli only when you’re ready to serve. Pre-filling can lead to sogginess.
Garnish for Extra Flair: Add crushed pistachios, mini chocolate chips, or candied orange peel to the ends for a traditional touch. A light dusting of powdered sugar adds a beautiful finish.
Pair With Espresso or Dessert Wine: Cannoli pair wonderfully with a shot of strong espresso or a sweet Italian wine like Vin Santo or Moscato.
Serve on a Platter: Arrange cannoli on a tray with garnishes on the side for a stunning dessert centerpiece at parties, holidays, or Italian-themed dinners.
Mini Cannoli Option: For gatherings, serve bite-sized cannoli for easy sharing and portion control.
Variations:
While traditional Sicilian cannoli are filled with sweetened ricotta, there are countless creative ways to enjoy this classic Italian dessert. Here are some delicious cannoli variations that offer something for every taste:
Chocolate Cannoli
Add cocoa powder to the dough for a chocolate-flavored shell, or dip the ends in melted chocolate. You can also mix chocolate chips or ganache into the filling.
Citrus Cannoli
Infuse the ricotta filling with orange zest, lemon zest, or candied citrus peel for a bright, refreshing twist.
Coconut Cannoli
Blend shredded coconut or coconut cream into the filling. You can even roll the edges in toasted coconut flakes.
Pistachio Cannoli
A popular Sicilian favorite! Mix crushed pistachios into the filling or use them to coat the ends for extra flavor and crunch.
Espresso Cannoli
Add a shot of espresso or a teaspoon of instant coffee to the ricotta mixture for a rich, mocha-inspired dessert.
Storage:
Proper storage is key to keeping your cannoli fresh and crisp. Here’s how to do it right:
Unfilled Cannoli Shells
Store in an airtight container at room temperature for up to 1 week.
To maintain crispness, keep them in a cool, dry place—do not refrigerate, as moisture can make the shells soggy.
You can also freeze unfilled shells for up to 1 month; re-crisp in the oven at 300°F (150°C) for a few minutes before using.
Filled Cannoli
Once filled, cannoli should be refrigerated and enjoyed within 1–2 days for the best texture and flavor.
Store them in a single layer in an airtight container to prevent the shells from softening too quickly.
Only fill the shells shortly before serving for maximum crunch.
