Cannoli alla Siciliana

Name: Cannoli alla Siciliana (Sicilian Cannoli)
Yield: Makes 12 to 15 cannoli
Cuisine: Italy
Ingredients: ½ teaspoon ground cinnamon; 2 pounds firm whole-milk ricotta, commercial or homemade; 1½ quarts light or pure olive oil or vegetable oil, for frying; ½ teaspoon salt; 2 tablespoons chopped, blanched pistachios; and confectioners’ sugar, for finishing; ¼ cup sweet Marsala or other fortified wine; 1 teaspoon cocoa powder; 2 cups confectioners’ sugar; 1 teaspoon vanilla extract; 1 ounce bittersweet chocolate, chopped; 2 tablespoons citron or candied orange peel, chopped; 1 large egg white, lightly beaten, for sealing; 1 tablespoon vinegar; 2 tablespoons mild olive oil, vegetable oil, or lard; 1½ cups all-purpose flour; 2 teaspoons sugar

Sicilian Cannoli

Preparation info

Makes
12 to 15
cannoli

Difficulty
Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

Ingredients

Cannoli Shells

1½ cups all-purpose flour
2 teaspoons sugar
1

Europe
Italy
Dessert
Mediterranean
Sicily
Vegetarian

Method

One of the most popular of all Italian pastries in the United States, cannoli are now seen on the mainland of Italy, as well as in their native Sicily. Originally, the wealthy families of Palermo sent cannoli as gifts to friends at carnival time, always at least a dozen, and always in units of twelve. Nowadays there are many variations on this pastry, some replacing the traditional ricotta fill