Name: The Original Sicilian Cannoli Recipe
Prep time: 35 min
Cook time: 20 min
Ingredients: 220 g flour 00 (1 cup); 40 g lard or butter (~ 3 tbsp); 30 g sugar (2 tbsp); 1 egg; 5 g cocoa powder (1 tbsp); 25 g marsala wine (~ 1 fl oz); 25 g vinegar (~ 1 fl oz); 1 pinch of powdered cinnamon; 1 pinch of salt; 1000 g ricotta (~ 5 cups); 400 g powdered sugar (2 cups); candied orange peel; candied cherries; pistachios; dark chocolate chips; powdered sugar

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Mamma mia!!!

Just talking about cannoli makes my mouth water😋.

Did you know that the Italian dessert “cannolo” was born in the Sicilian city of Caltanissetta? The city’s name comes from the Arabic phrase “Kalt El Nissa,” which means “castle of women” and the city was once home to many harem of Saracen emirs.

These favored women of the emir prepared delicious dishes, especially desserts, and in one of their many culinary experiments invented the “cannolo,” clear allusion to the “qualities” of the sultan.

The common belief is that “cannolo” was prepared for the first time in a Christian convent near Caltanissetta. But the story of the “cannolo,” which boast a variety of flavors and textures suggests that this sweet has a Muslim origin. However, the two legends may be linked. At the end of Arab rule in Sicily with the arrival of the Normans, the harem disbanded and one or more of the now free women may have converted to

Christianity, entered the convent, and gave the sisters the recipe for the “sacred and profane” cannoli dessert.

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The Original Sicilian Cannoli Recipe

Prep Time35 mins

Cook Time20 mins

Resting Time12 hrs

Course: Dessert

Keyword: cannoli filling, cannoli shells, dessert, homemade, sicilian cake, sicilian dessert

Servings: 8

Equipment

pipe

Ingredients

Cannoli Shells

220 g flour 00 1 cup
40 g lard or butter ~ 3 tbsp
30 g sugar 2 tbsp
1 egg
5 g cocoa powder 1 tbsp
25 g marsala wine ~ 1 fl oz
25 g vinegar ~ 1 fl oz
1 pinch of powdered cinnamon
1 pinch of salt

Cannoli Filling (Ricotta Cream)

1000 g ricotta ~ 5 cups
400 g powdered sugar 2 cups
candied orange peel
candied cherries
pistachios
dark chocolate chips
powdered sugar

Instructions

Cannoli Shells

Mix all ingredients in a food processor; or put the flour on a pastry board, make a hole in the center and put all the ingredients;
Knead to form a dough; you will get a consistent and elastic dough.
Put it in the fridge for at least 2 hours, but no more than 12, before using.
Roll out the dough until it is one to two millimeters thick.
Cut into disks (10 cm diameter each) ~4 inches.
Rotate the disk around the pipe.
Close the edges by wetting with a little water; not close them too tight.
Fry in hot oil until get a golden brown color on all sides.
Put to drain on paper towels; continue so until you finish the dough.
Leave to cool and pull gently the cylinder out.

Cannoli Filling (Ricotta Cream)

Drain overnight la ricotta.
Work it incorporating the powdered sugar.
The shells are stuffed with ricotta cream just before serving, using a pastry bag or a spatula.
Decorate the ends according to your preference: with powdered sugar, candied cherry, candied orange, chocolate, chopped pistachios, cinnamon.