Posted on Monday, 7th June 2010 by Grace
Cannoli Siciliani has to be, in my opinion, the ultimate Italian pastry. The pastry shell is covered in bubbles, it’s very crisp and the creamy ricotta filling with chocolate chips is absolutely divine! Sprinkle with icing sugar and you are ready to indulge in one of the best Italian pastries.
As a kid I couldn’t wait for Sundays, every Sunday on the way home from 10 o’clock mass we would stop at Angelo’s Bakery. We would pick up freshly baked bread, Italian deli meats and fresh cheese. I remember tugging at my mom’s skirt every time we passed the pastry counter, pointing out the cannoli and Italian custard horns. They are two of my most favourite Italian pastries. My Mom would always give in and home we went with a box full of the delicious Italian desserts.
Fast forward all these years later and today I may go to the bakery (same one) alone (kids don’t enjoy the weekly ritual) but I almost always come home with a box of the same pastries. My kids love them too!
A few years back I decided to try and make the recipe at home and I am so happy I did. They are even better, especially if you fill the shells just prior to eating or serving them. The shells are much crispier.
I spent yesterday afternoon making about 80 shells in preparation for V’s bridal shower. I froze them and will fill the shells just prior to heading out the door for the shower.
There are many recipes available for Cannoli Siciliani but I really like this one because it calls for Marsala wine in the dough. It really makes a big difference in the taste of the shells. The filling is super easy to make, just remember, you need to drain the ricotta over night to give you that extremely smooth and creamy filling.
As you can see from the photos I had to make a batch just for home, the kids waited all day for their special treat, and yes they are all gone.
You must try this recipe for Cannoli Siciliani, they are absolutely delicious!
Cannoli Siciliani
makes about 28 pastries
*Special Equipment: Pasta Machine, Cannoli Tubes, Large Pastry Bag and plain tip with a 1/2 inch opening.
ingredients for the dough
- 1 1/3 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 2 teaspoons unsweetened cocoa powder (not Dutch processed)
- 2 tablespoons vegetable shortening
- 6 to 7 tablespoons sweet Marsala wine
- Vegetable Oil for frying
- 1 to 2 large egg whites, lightly beaten
ingredients for the ricotta filling
- 3 cups fresh ricotta, drained overnight
- 1 1/3 to 1 1/2 cups confectioners’ sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup finely diced candied citron or candied orange peel, or a combination (optional)
- 1/3 cup miniature semi-sweet chocolate chips
- finely chopped unsalted pistachios (optional)
- Sifted confectioners’ sugar for dusting
to make, roll and cut the dough
- Sift flour, salt, sugar and cocoa into the bowl of a stand mixer. Whisk to combine well.
- Attach paddle attachment to stand mixer. Add the vegetable shortening and mix on low speed for a few minutes, flour mixture should resemble fine crumbs.
- With mixer on low speed add the 6 tablespoons of the Marsala wine one tablespoon at a time, mixing to make a dough that is as stiff as a pasta dough. If the dough doesn’t gather into a mass, gradually add some or all of the remaining tablespoon of the Marsala wine.
- Place the dough onto an unfloured work area and knead for 3 minutes. Shape dough into a ball, flatten and wrap in plastic wrap. Let rest at room temperature for 1 hour.
- Cut a 3 by 4 1/2 inch oval from cardboard to make a template for cutting the dough.
- Divide the dough into 4 equal pieces. Roll one piece of dough at a time, keep remaining dough wrapped in plastic wrap at all times to prevent it from drying out.
- Set pasta machine to the widest opening and pass the dough through the rollers. If the dough is sticky, flour it lightly. Fold the dough in thirds and pass it through the widest setting again, starting with an open end. Repeat this process several times to knead the dough. Then decrease the setting by one, passing the dough (do not fold) once through until you complete your last pass at the second last setting. If dough is sticky, flour slightly, brush off any excess flour with a pastry brush, place on work area and cover with a tea towel. Repeat the process with the remaining pieces of the dough.
- Place the cardboard template at one end of the dough strip, using the tip of a sharp knife or straight pastry wheel, cut out an oval. Set ovals aside on your work surface (do not overlap cut dough), cover and repeat until all of the remaining dough is cut in the ovals.
- Pour 3 inches of oil into a large heavy pot. Clamp a deep-fat thermometer to the side of the pot. Over medium heat, heat oil to between 350° F and 360° F.
- Meanwhile, shape the cannoli shells. Roll an oval of dough around an ungreased cannoli tube and moisten the edge of the dough with the lightly beaten egg white. Set on a baking sheet lined with plastic wrap. Repeat to shape as many cannoli shells as you have cannoli tubes. Line another baking sheet with 4 layers of paper towels.
- To cook the cannoli shells, carefully slip 3 to 4 dough wrapped tubes into the hot oil (they will sink). After a couple of seconds, using tongs, move the tubes around grasping the uncovered tube ends. You’ll notice that the dough has developed dozens of small bubbles all over the surface. After 45 seconds or so in the oil, using tongs, grasp one end of the cannoli tube and using a second tong gently push the shell from the tube into the oil. Set the tube aside on a heat-proof surface to cool. (Be very careful, the tube is extremely hot.) Repeat with remaining cannoli shells and continue to cook shells until light golden brown (be careful not to cook too long as they can over-darken quite quickly). Gently, using tongs, lift each shell out of the oil, draining oil back into the pot and transfer to paper towel-lined baking sheet. Repeat until all cannoli shells are cooked. (Wash the cannoli tubes in soapy water and dry in between uses.)
- Let cool completely before filling.
to make the ricotta filling
- Place drained ricotta in the bowl of a stand mixer fitted with the paddle attachment. Beat the ricotta on medium speed for 2 to 3 minutes or until smooth.
- Add 1 1/3 cups of the confectioners’ sugar and the vanilla. Beat until fluffy and very smooth. Taste the mixture, if you would like it sweeter add the remaining confectioners’ sugar and beat until smooth.
- Stir in citron or candied peel or combination of both (if using) and chocolate chips.
- Place filling in an airtight container and refrigerate. (The filling can be made one day in advance.)
to fill the cannoli shells
- Fit the large pastry bag with the 1/2-inch tip. Spoon the filling into the pastry bag.
- Insert the tip of the bag into one side of the cannoli shell and gently squeeze until the shell is half full. Repeat on the other side of the shell.
- If you are using the pistachios, smooth the exposed filling on both ends of the cannoli with the back of a small spoon, and sprinkle both ends with pistachios.
- Dust the cannoli shells with confectioners’ sugar and serve immediately.
Tags: Baking & Pastry, cannoli, cookie, dessert, desserts, Italian cookie, Italian desserts, Italian pastry, pastries, pastry, ricotta filling
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (6)
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June 7th, 2010 at 2:26 pm
Cannolis are one of my favorite pastries as well! I might skip out on the shells my first time around, but I definitely want to attempt making my own filling and enjoy a homemade cannoli – thanks for sharing this!
June 7th, 2010 at 3:53 pm
Martha you are most welcome. I was intimidated by the shells my first time, but believe it or not it’s just like making fresh pasta, pretty easy, just a little time consuming (a labour of love).
June 8th, 2010 at 2:34 pm
I just stumbled across your blog and can tell that I’ll need to spend some time going through previous post. Lovely photography and delicious recipes! I love cannolis and have had a request from a friend to make some again. Might be time to try a new reipe!
June 8th, 2010 at 5:23 pm
Wow – these look spectacular! Are they low calorie too? Just kidding. I have a feeling I know the answer to that one!
June 8th, 2010 at 9:05 pm
Too funny Marly, don’t think I ever made anything low cal.
June 8th, 2010 at 9:07 pm
Thank you so much Deborah! This is a great recipe, please let me know if you have a chance to try it, would love your feedback.