Preparing wafers (peelings)

In a large bowl, sift the flour with the sugar and a pinch of salt. We add the chopped butter or lard and work with our hands until we obtain a sandy consistency. If we want darker peelings, we can add sifted cocoa powder at this stage.

Separately, mix the egg, vinegar and Marsala (or red wine) and pour the mixture into the bowl with the flour. Knead until the dough is smooth and elastic. If the dough is too dry, add a little cold water. Once ready, wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour.

Laying and shaping peels

After resting, we roll out the dough on a lightly floured surface with a rolling pin until it is about 2-3 mm thick. With a round pastry cutter (or a wide glass) we cut out disks of about 8-10 cm in diameter.

We wrap each disc of dough around the metal torches, sealing the edges well with a little water or beaten egg to prevent them from opening during frying.

Peel frying

Heat plenty of seed oil in a deep frying pan or deep fryer to about 180°C. We fry the peels a few at a time, turning them from time to time, until golden brown and crispy. Cooking time is about 2-3 minutes per peel.

Drain the peels on paper towels and allow them to cool completely before gently removing the metal torches. The peels can be prepared in advance and stored in an airtight container for a few days, remaining crispy.

Preparing the filling

The classic filling for Sicilian Cannoli is sheep's milk ricotta. It is essential to use well-drained ricotta to prevent the filling from becoming too liquid. If the ricotta is too wet, let it drain in a fine-mesh strainer for a few hours in the refrigerator.

In a bowl, we process the ricotta cheese with the icing sugar, using a spatula or a wooden spoon. Stir until smooth and homogeneous. We add the dark chocolate chips and the grated orange and lemon peel. If we want, we can enrich the filling with a little vanilla extract for an extra aromatic touch.

Stuffing the cannoli

The cannoli should be filled just before serving to keep the rinds crispy. Use a pastry bag with a wide nozzle to fill the ricotta rinds, starting at one end and filling to the other.

Decoration

Once filled, we can decorate the cannoli with the classic Sicilian toppings: candied cherries, candied orange peel or pistachio grains on the ends. We dust with a light dusting of icing sugar before serving.

Service

The Cannoli Siciliani are ready to be enjoyed! Let's serve them now to better appreciate the contrast between the crispiness of the rind and the creaminess of the filling. They are perfect as an end-of-meal dessert, but also to accompany a coffee or tea in the afternoon.

Variants

Besides the classic version with ricotta cheese, cannoli can be customised with different fillings such as custard, whipped cream or chocolate. In some modern variants, the ricotta is flavoured with liqueurs such as Marsala or limoncello, or enriched with dried fruit and candied fruit.