Sicilian cannoli are among the most popular desserts in Sicily’s culinary tradition. Known worldwide for their delicate and enveloping flavor, cannoli constitute a source of strong pride for all Sicilians. The history that led to the formulation of the original recipe for Sicilian cannoli is quite complex, as there are still several diatribes as to who was the actual inventor. In different parts of Sicily, cannoli are presented to the public in different ways. More elongated and sugary in Palermo, crispier and flakier in Modica. Tourists thus have the opportunity to identify their favorite, tasting the best version of the dessert. Today we will discover together what is the history and curiosities behind the invention of Sicilian cannoli. We will then look at the original recipe, which will allow you to make them directly at home, just as Sicilian tradition dictates.

History and Curiosities about Sicilian Cannoli

According to tales and accounts from the past, Sicilian cannoli originated in the Caltanissetta area. Legend has it that it was cloistered nuns from a convent near Caltanisetta who first prepared it. Another legend instead tells that the Cannolo was made during Carnival as a joke, considering its phallic shape. Ancient origins then for this dessert, surely the most characteristic of Sicilian folk tradition and certainly the sweetest and tastiest. In all likelihood, like many other sweets in the region, Sicilian cannoli derive from the reworking of an Arab recipe. In fact, Arab domination caused the introduction of several new recipes and dishes into the local cuisine, among which ricotta and honey desserts are included. The very famous cannoli take the decisive flavors of Arab cuisine and transform them according to the tastes and preferences of Italians. The result is so inviting and tasty that it has convinced virtually the whole world. Sicilian cannoli are famous everywhere, and you often come across them in the most unthinkable bakeries.

The original recipe

In case you would like to try your hand at making Sicilian cannoli according to the original recipe, you can take advantage of the cannoli kits on the Sicilia Agrumi store. We help you to respect tradition without wasting too much time, enjoying the flavor and crispness of real Sicilian pastry. But let’s not waste any more time, let’s finally see what ingredients are necessary for the preparation of real cannoli.

For the cannoli wafer:

– 260 g flour 00
– 20 g sugar
– 30 g lard
– 5 g bitter cocoa
– 1 teaspoon salt
– 20 g eggs
– 10 ml white wine vinegar
– 60 ml marsala

For the filling:

– 1 kg sheep ricotta cheese
– 130 g sugar
– 80 g dark chocolate chips

Proceedings

To prepare the Sicilian cannoli you will need to start with the outer pastry. Start by combining the flour – previously sifted – the cocoa powder, sugar and salt in a bowl. Stir to combine the powders and then add the lard and beaten egg.
Be sure to set aside a small amount of beaten egg to brush over the pastry when preparing the wrapper. Pour in the marsala and vinegar as well, then start kneading the dough with the help of your hands. Take advantage of the smooth surface of a table top to pry and knead it just right, until you get a smooth, fairly firm dough ball. Cover it with plastic wrap and then let it chill in the refrigerator for at least an hour. After this first rest period has passed, you will need to wait another 15 minutes before you can finally roll out the dough and form the cannoli. To create the right thickness (Sicilian cannoli are usually half an inch thick) you will need a dough-rolling machine. The dough you have created will need to be passed through the roller at least 3 / 4 times, so that at the time of frying it manages to form the famous bubbles. Next, take the steel cylinders that you will need to shape your cannoli and the remaining egg. Create squares of about 10 cm, and then wrap them around the cylinder. Use the egg to join the two edges, until they look perfectly firm.
At this point we are ready to fry, after waiting a few minutes for the dough to air dry. Fry the Sicilian cannoli in plenty of oil, keeping them fully submerged for just a few minutes. You will notice right away that bubbles will begin to form on the outer surface, that is the signal that everything is proceeding in the right direction. Once you have completed all the cannoli, all that remains for you to do is to deal with the cream that will be placed inside the flaky wrapper.
The origin story of cannoli involves the combination of simple sheep’s milk ricotta and sugar, creating a soft cream that will need to be completed with chocolate chips. Then combine all the ingredients to create it and then pour it inside a sac a poche to use to fill your Sicilian cannoli. Do not overdo it with the ricotta, trying to maintain the right proportions between the cream and the wrapper. The final touch is the powdered sugar, which complements the original recipe and adds an extra hint of sweetness.

Sicilian cannoli are thus finally ready, perfect to eat either hot or cold. By preparing them you will manage to surprise anyone, who will recognize them by their history and be fascinated by their original taste.

Or alternatively, click here to purchase our CANNOLI KIT!