Sicilian Cannoli
Sicilian Cannoli
Ingredients
For the Cannoli Shells
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons red wine
- 1 egg
- 1 tablespoon cocoa powder
- 1 egg, beaten, for egg wash
- 4 cups vegetable oil, for deep frying, or as needed
For the Ricotta Filling
- 2 cups ricotta cheese, drained
- 1/2 cup granulated sugar
- 1/2 cup mini chocolate chips
For Garnish and Decoration
- 1/2 cup pistachios, crushed
- 1/4 cup mini chocolate chips
- 2 tablespoons powdered sugar, for dusting, or as needed
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the softened butter and granulated sugar. Mix on medium speed until creamy, about 2 minutes.
⏱️ 2 min
- 2
Add the all-purpose flour, red wine, one whole egg, and cocoa powder to the mixer bowl. Mix on low speed until a shaggy dough forms, then increase to medium speed and mix until the dough comes together and is smooth, about 5-7 minutes.
⏱️ 7 min
- 3
Remove the dough from the mixer and knead briefly on a lightly floured wooden board until smooth. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest.
⏱️ 5 min
- 4
Once rested, divide the dough into smaller, manageable pieces. Using a pasta machine, roll each piece of dough through progressively thinner settings until you achieve thin sheets (typically setting 6 or 7 on most machines). The dough should be thin enough to see your hand through it.
⏱️ 15 min
- 5
Cut the flattened dough sheets into circles or ovals, approximately 3-4 inches in diameter. Take one dough cut-out and wrap it around a cannoli form (metal tube). Brush one edge of the dough with the beaten egg wash.
⏱️ 10 min
- 6
Press the egg-washed edge firmly against the other edge of the dough to seal it around the cannoli form, creating a secure tube shape. Repeat with the remaining dough and cannoli forms.
⏱️ 10 min
- 7
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully lower the cannoli shells (still on their forms) into the hot oil, frying a few at a time to avoid overcrowding. Fry until golden brown and crisp, about 1-2 minutes per side.
⏱️ 10 min•🌡️ 350
- 8
Using tongs, carefully remove the fried shells from the oil and place them on a wire rack lined with paper towels to drain. Let them cool slightly before gently sliding them off the cannoli forms. Allow the shells to cool completely before filling.
⏱️ 5 min
- 9
While the shells cool, prepare the ricotta filling. In a medium bowl, combine the drained ricotta cheese and granulated sugar. Mix thoroughly with a spatula until well combined and smooth.
⏱️ 5 min
- 10
Gently fold in the mini chocolate chips into the ricotta mixture until evenly distributed.
⏱️ 2 min
- 11
Transfer the ricotta filling to a piping bag fitted with a wide round tip (or simply snip the end off a disposable piping bag).
⏱️ 2 min
- 12
Pipe the prepared ricotta filling into each cooled cannoli shell until full. Start from one end and fill halfway, then turn the cannoli and fill from the other end to ensure an even distribution.
⏱️ 5 min
- 13
Dip one end of each filled cannoli into the crushed pistachios to coat. Dip the other end of each filled cannoli into the mini chocolate chips to coat.
⏱️ 4 min
- 14
Arrange the finished cannoli on a serving platter. Just before serving, dust generously with powdered sugar.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sicilian Cannoli
For the Cannoli Shells
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons red wine
- 1 egg
- 1 tablespoon cocoa powder
- 1 egg, beaten, for egg wash
- 4 cups vegetable oil, for deep frying, or as needed
For the Ricotta Filling
- 2 cups ricotta cheese, drained
- 1/2 cup granulated sugar
- 1/2 cup mini chocolate chips
For Garnish and Decoration
- 1/2 cup pistachios, crushed
- 1/4 cup mini chocolate chips
- 2 tablespoons powdered sugar, for dusting, or as needed
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the softened butter and granulated sugar. Mix on medium speed until creamy, about 2 minutes.
⏱️ 2 min - 2
Add the all-purpose flour, red wine, one whole egg, and cocoa powder to the mixer bowl. Mix on low speed until a shaggy dough forms, then increase to medium speed and mix until the dough comes together and is smooth, about 5-7 minutes.
⏱️ 7 min - 3
Remove the dough from the mixer and knead briefly on a lightly floured wooden board until smooth. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest.
⏱️ 5 min - 4
Once rested, divide the dough into smaller, manageable pieces. Using a pasta machine, roll each piece of dough through progressively thinner settings until you achieve thin sheets (typically setting 6 or 7 on most machines). The dough should be thin enough to see your hand through it.
⏱️ 15 min - 5
Cut the flattened dough sheets into circles or ovals, approximately 3-4 inches in diameter. Take one dough cut-out and wrap it around a cannoli form (metal tube). Brush one edge of the dough with the beaten egg wash.
⏱️ 10 min - 6
Press the egg-washed edge firmly against the other edge of the dough to seal it around the cannoli form, creating a secure tube shape. Repeat with the remaining dough and cannoli forms.
⏱️ 10 min - 7
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully lower the cannoli shells (still on their forms) into the hot oil, frying a few at a time to avoid overcrowding. Fry until golden brown and crisp, about 1-2 minutes per side.
⏱️ 10 min•🌡️ 350 - 8
Using tongs, carefully remove the fried shells from the oil and place them on a wire rack lined with paper towels to drain. Let them cool slightly before gently sliding them off the cannoli forms. Allow the shells to cool completely before filling.
⏱️ 5 min - 9
While the shells cool, prepare the ricotta filling. In a medium bowl, combine the drained ricotta cheese and granulated sugar. Mix thoroughly with a spatula until well combined and smooth.
⏱️ 5 min - 10
Gently fold in the mini chocolate chips into the ricotta mixture until evenly distributed.
⏱️ 2 min - 11
Transfer the ricotta filling to a piping bag fitted with a wide round tip (or simply snip the end off a disposable piping bag).
⏱️ 2 min - 12
Pipe the prepared ricotta filling into each cooled cannoli shell until full. Start from one end and fill halfway, then turn the cannoli and fill from the other end to ensure an even distribution.
⏱️ 5 min - 13
Dip one end of each filled cannoli into the crushed pistachios to coat. Dip the other end of each filled cannoli into the mini chocolate chips to coat.
⏱️ 4 min - 14
Arrange the finished cannoli on a serving platter. Just before serving, dust generously with powdered sugar.
⏱️ 3 min