Sicily's most popular dessert, cannoli incantati, is magically expressed as crisp, golden pastry shells filled with a velvety ricotta cream, caressed with vanilla, and flecked with candied citrus or sweet chocolate. Airy crispness gives way to smooth, sweet magic in every mouthful, creating the ideal balance of texture and flavor. These cannoli, which have Sicilian roots but are elegantly infused, enchant everyone who tastes them. It's best served fresh, sprinkled with powdered sugar, and garnished with chocolate or pistachios for a finishing touch.
Cannoli Incantati
Rated 5.0 stars by 1 users
Servings
10-12
Prep Time
60 minutes
Cook Time
20 minutes
Calories
350
Sicily's most popular dessert, cannoli incantati, is magically expressed as crisp, golden pastry shells filled with a velvety ricotta cream, caressed with vanilla, and flecked with candied citrus or sweet chocolate. Airy crispness gives way to smooth, sweet magic in every mouthful, creating the ideal balance of texture and flavor. These cannoli, which have Sicilian roots but are elegantly infused, enchant everyone who tastes them. It's best served fresh, sprinkled with powdered sugar, and garnished with chocolate or pistachios for a finishing touch.
Ingredients
-
250 g all-purpose flour
-
30 g sugar
- 30 g unsalted butter (softened)
- 1 egg
- 50 ml Marsala wine (or dry white wine)
- Pinch of salt
-
Oil for frying (peanut or sunflower oil recommended)
-
500 g fresh ricotta (sheep’s milk preferred), well-drained
-
150 g powdered sugar (adjust to taste)
-
50 g dark chocolate chips or chopped candied orange peel (optional)
-
1 tsp vanilla extract
-
Powdered sugar for dusting
- Chopped pistachios or chocolate chips for ends (optional)
For the shells
For the filling
To finish
Directions
Make the Dough
- Mix flour, sugar, and salt in a bowl.
- Add butter and work until crumbly.
- Add egg and Marsala; knead until a smooth, elastic dough forms.
- Wrap in plastic wrap and rest at least 30 minutes at room temperature.
Roll and Shape
- Roll dough very thin (1–2 mm).
- Cut into 10–12 cm squares or circles.
- Wrap each piece around metal cannoli tubes, sealing the edge with a dab of beaten egg white.
Fry the Shells
- Heat oil to 180°C (350°F).
- Fry shells until golden and bubbly (1–2 minutes).
- Remove and drain on paper towels; let cool completely before carefully removing the tubes
Prepare the Filling
- Beat drained ricotta with powdered sugar and vanilla until smooth.
- Fold in chocolate chips or candied fruit if desired.
Assemble
- Fill cooled shells just before serving using a piping bag or spoon.
- Optional: dip ends in chopped pistachios or chocolate chips.
- Dust with powdered sugar.
Recipe Note
Tips:
Don’t fill cannoli too early — the shells will soften.
Ricotta must be well-drained overnight for a thick, creamy filling.
Use high-quality ricotta and Marsala for the most authentic flavor.