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Cannoli, the iconic Sicilian pastry, is one of Italy’s most beloved desserts, instantly recognizable for its crispy, tube shaped shell and rich, creamy filling.
Originating from the sun-drenched island of Sicily, cannoli have become a symbol of celebration and indulgence, delighting those who savour their balance of textures and flavours.
Whether enjoyed as a casual treat or served during special occasions, cannoli have a way of transporting you to the vibrant streets of Sicily, where the tradition of crafting these sweet confections has been perfected over centuries.
What Is Cannoli?
Cannoli are fried pastry shells, typically filled with a sweet, creamy mixture made from ricotta cheese. The shell itself is crisp and golden, with a subtle hint of sweetness, while the filling is rich, smooth, and often flavoured with vanilla, citrus zest, or cinnamon.
The contrast between the crispy outer shell and the soft, luscious filling is what makes cannoli so irresistible. Traditionally, cannoli are garnished with candied fruits, pistachios, or even chocolate chips, offering a playful variety of flavours and textures in each bite.
The size of cannoli can range from small bite-sized versions (cannolicchi) to larger, more indulgent ones that are perfect for sharing.
Ingredients and Taste
The shell is made from a simple dough of flour, sugar, lard (or butter), and a touch of marsala or white wine to give it a distinctive flavour and crisp texture when fried. Once shaped into tubes and deep-fried, the shells develop a beautiful, golden colour and a delicate crunch.
The filling, traditionally made from fresh ricotta cheese, is whipped until smooth and creamy. To sweeten the ricotta, powdered sugar is mixed in, and the addition of vanilla or citrus zest adds an aromatic layer of flavour. In some variations, the filling may also include chocolate or candied fruits.
The overall taste of cannoli is a delightful blend of textures and flavours. The shell offers a satisfying crunch with a slightly nutty, caramelized flavour from the frying process, while the ricotta filling is smooth, slightly tangy, and sweet without being overpowering.
The garnishes whether it’s a dusting of powdered sugar, a sprinkle of pistachios, or a drizzle of chocolate adds extra layers of flavour and visual appeal. Each bite is a perfect combination of crispy, creamy, and sweet.
A Taste of History
Cannoli’s origins are as rich as the dessert itself. Thought to date back to the Arab rule in Sicily around the 10th century, cannoli were originally made to celebrate Carnevale, the festival leading up to Lent.
The dessert’s shape is said to have been inspired by traditional Middle Eastern pastries, but over time, it evolved into the iconic Sicilian treat we know today. Sicily’s long history of culinary influences, from the Greeks to the Arabs and the Normans, is reflected in cannoli, which blend techniques and ingredients from various cultures.
Originally, cannoli were made as a special treat for religious festivals and celebrations, but their popularity quickly spread across Sicily and beyond. Today, they are enjoyed year-round, both in Sicily and by Italian communities around the world.
Despite their evolution and regional variations, the core of cannoli remains the same: a celebration of Sicily’s rich culinary heritage and a testament to the island’s enduring love of sweet indulgences.
With every bite of a cannolo, you experience a piece of Sicilian history and tradition, wrapped in a pastry shell and filled with sweetness.
Cannoli (Sicilian Pastry) Recipe
Serves: 4 people
Ingredients:
For the shells:
- 125g all-purpose flour
- 1 tbsp sugar
- 1 tbsp lard (or unsalted butter)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp white wine vinegar
- 2-3 tbsp marsala wine (or white wine)
- 1 egg, lightly beaten (for sealing)
- Vegetable oil (for frying)
For the filling:
- 250g fresh ricotta cheese (preferably sheep’s milk)
- 50g powdered sugar (or to taste)
- 1/2 tsp vanilla extract
- Zest of half an orange or lemon (optional)
- 50g dark chocolate chips or chopped pistachios (optional, for garnish)
Directions
To begin, prepare the shell dough. In a large mixing bowl, combine the flour, sugar, cinnamon, and salt. Add the lard (or butter) and rub it into the flour mixture using your fingertips until the mixture resembles coarse crumbs. This technique ensures the shells will be light and crispy.
Make a well in the centre of the flour mixture and add the white wine vinegar and marsala wine, starting with 2 tablespoons of marsala. Mix with a fork or your hands until a dough forms. If it feels too dry, add an additional tablespoon of marsala. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. Resting the dough helps to develop the gluten and makes it easier to roll out thin.
While the dough is resting, prepare the filling. In a medium bowl, beat the ricotta cheese until smooth and creamy. Stir in the powdered sugar, vanilla extract, and citrus zest (if using). Adjust sweetness to taste. Once combined, fold in the chocolate chips or chopped pistachios if you like. Cover the filling and refrigerate while you prepare the shells. Chilling the ricotta helps it firm up and ensures it fills the shells without being too runny.
Once the dough has rested, divide it into two portions for easier handling. Roll out each portion on a floured surface until very thin, about 1/8 inch (3mm). Use a round cookie cutter (about 4 inches in diameter) to cut out circles. You can reroll the scraps to make more shells. Stretch each dough circle slightly into an oval to match the traditional cannoli shape.
To shape the shells, wrap each dough oval around a metal cannoli tube, sealing the edges with a small dab of the beaten egg. Press the edges gently to ensure they stick. Be careful not to wrap the dough too tightly around the tubes, as the shells will expand slightly when fried.
In a deep frying pan, heat the vegetable oil to 180°C (350°F). Carefully place a few of the wrapped cannoli tubes into the hot oil, frying them for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to turn the shells occasionally for even cooking. Once golden, remove the tubes from the oil and drain them on paper towels. Allow the shells to cool for a few minutes, then gently slide them off the metal tubes. Repeat with the remaining shells.
Once all the shells are fried and cooled, fill them just before serving to keep the shells crisp. Use a pastry bag or spoon to carefully fill each shell with the chilled ricotta mixture, piping from both ends to ensure the filling reaches the centre. Avoid overfilling, as the shells can crack.
To serve, dust the filled cannoli with powdered sugar and garnish the ends with extra chocolate chips or chopped pistachios if desired. Serve immediately to enjoy the perfect contrast of crispy shells and creamy filling. Cannoli are best eaten fresh but can be kept in the refrigerator for a short time. For an authentic experience, pair the cannoli with a strong espresso or sweet dessert wine.
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