HOW TO SUCCESSFULLY MAKE HOMEMADE CANNOLI LIKE IN SICILY

Welcome to EasyGusto! Today, we will reveal the secrets to preparing delicious homemade cannoli, like those you can enjoy in Sicily. These small rolls of pastry filled with ricotta are a true institution of Italian pastry. Follow our recipe closely and you will achieve results worthy of the best Sicilian pastry chefs!

Origins of Sicilian Cannoli

Cannoli originate from Sicily, this beautiful Italian island known for its rich gastronomy. This iconic pastry dates back to the Middle Ages, when the cooks of Sicilian monasteries are said to have invented it. Legend has it that the nuns created this recipe to celebrate carnival.

With their crispy tube shape and creamy ricotta filling, cannoli have become a true symbol of Sicily over the centuries. Today, they can be found all over Italy, but the best ones are still those prepared according to the Sicilian tradition.

Ingredients for Cannoli Dough

To make delicious homemade cannoli, it is essential to start with perfectly executed dough. Here are the ingredients you will need:

• 250g of flour
• 30g of sugar
• 1 egg
• 30g of melted butter
• 1 pinch of salt
• 1 teaspoon of lemon zest
• 1 tablespoon of dry white wine

Preparing the Cannoli Dough

1. In a bowl, mix the flour, sugar, salt, and lemon zest. Create a well in the center and crack the egg into it.
2. Add the melted butter and the white wine. Knead until you obtain a smooth and homogeneous dough.
3. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.

Shaping the Cannoli

1. Roll out the dough thinly on a floured work surface, until you achieve a thickness of about 2-3 mm.
2. Using a round cookie cutter (or a glass), cut out dough circles about 10 cm in diameter.
3. Wrap each circle around a buttered cannoli tube. Seal the edges well with a little water.
4. Heat frying oil (sunflower or peanut oil) to 180°C.
5. Gently immerse the dough tubes in the hot oil and fry them until golden brown for 2-3 minutes, turning them regularly.
6. Once golden, remove them from the oil and place them on paper towels. Let them cool completely.

👉 To save time, you can also use our ready-to-fill shells available at EasyGusto.fr:

• Cannoli to fill – Crispy shells 150g Gecchele
• Sicilian cannoli to fill – La Bottega Buongustai 130g

Filling the Cannoli

The traditional filling for Sicilian cannoli is made from ricotta. Here is the recipe:

Ingredients:

• 500g of sheep ricotta
• 100g of powdered sugar
• 1 teaspoon of vanilla extract
• Zest of 1 lemon
• 50g of dark chocolate or chopped pistachios (optional)

Preparation :

1. In a bowl, whisk the ricotta with the icing sugar until the mixture is smooth and creamy.
2. Add the vanilla extract and the lemon zest. Mix well.
3. If desired, gently fold in the dark chocolate or chopped pistachios.
4. Using a piping bag, generously fill the insides of the cooled cannoli with this preparation.

Presentation and tasting

For a presentation worthy of Sicilian pastries, dust the cannoli with icing sugar and decorate them with some chocolate shavings or pistachios.

Serve them well chilled, preferably on the same day they are prepared to enjoy the crispy texture of the pastry. Pair them with a good coffee or a glass of sweet wine like Marsala, a specialty of the region.

With this recipe, you will be able to delight your guests and introduce them to the authentic flavors of Sicily. Bon appétit !