8 Cannoli Recipes for Traveling to Sicily

What is the origin of cannoli?

It is difficult to determine the origin of cannoli. According to one version, these pastries were made by concubines in Caltanissetta, to attract the attention of princes between 827 and 1091. According to another, they were born in the North of Sicily, in Palermo or Messina and were served as desserts during Carnival.

On the other hand, it is easier to explain the name of this specialty. “Cannolo”, singular of the word “cannoli”, means “small tube” in Italian. This name was thus given in reference to the shape of the pastry, but also to the cylindrical molds necessary for their preparation.
Before the creation of these special molds, Sicilians used pieces of bamboo to roll up the dough. However, this practice has almost disappeared, as it was considered unhygienic, and cannoli tubes are now made of stainless steel.

How to make Sicilian cannoli?

Preparation: 20 min
Cooking: 2 min

For 12 cannoli

Dough

• 250 T45 flour
• 20 g caster sugar
• 1 pinch of salt
• 50 g butter at room temperature
• 1 egg
• 1 tbsp. Marsala
• 1 level teaspoon of cocoa powder
• Oil for frying

Equipment: cannoli molds and metal tongs

Place the flour, sugar, and salt in a salad bowl.
Add the butter in small pieces, knead until it has a sand-like texture.
Add the egg, Marsala and cocoa, knead until you get a smooth ball of dough.
Divide the dough into 20 pieces, then roll them out into a circle about 15 cm in diameter.
Grease the cannoli cylinders, then roll each disk of dough around. If necessary, seal the ends with a little water.
Heat some oil to fry the cannoli. They are done when they are golden brown, like doughnuts. Use metal tongs to handle them.
Let the shells cool vertically. Once cold, slide them gently onto the mold to recover them.

The filling

• 900 g of ricotta
• 100 g icing sugar
• 150 g chocolate chips

Equipment: a plain pastry tip and a piping bag.

Whisk the ricotta with the icing sugar, then add the chocolate chips.
Fit the pastry bag with the nozzle.
Fill each cannolo with ricotta.

A tip, to keep the dough crispy, fill the cannoli just before serving.

Finishing (optional)

• 100 g dark chocolate
• 50 crushed pistachios

Melt the chocolate.
Dip both ends of the cannoli in it, then dip them in the pistachios.
Leave to set on a rack, refrigerate before serving.

How to make cannoli without molds?

Since not everyone has the right molds, and cannoli cylinders are not common, there is a trick to do without them. To do this, you will need a typically Italian product, but easily found in supermarkets: cannelloni. Of course, you have to use them raw, otherwise it would be impossible to wrap the dough around them. Just remember to oil each cannelloni before use, to make it easier to unmold.

Cannoli recipes to feel like you’re in Sicily

Here are 8 cannoli recipes, each one more delicious than the last. We promise, you won’t stop salivating.