Sicilian Cannoli: An Icon of the Pastries Italian

A Trip back in Time Through the Sicilian Flavors

The Sicilian Cannoli it is more than just a dessert; it is a masterpiece of confectionery Italian that encapsulates centuries of history and tradition in every crunchy bite. Originating from Sicily, this sweet dates back to the time of arab domination on the island, between the IX and XI. The arabs introduced the ingredients and culinary techniques that influenced deeply the cuisine of sicily, and the cannoli is one of his legacies more delicious.

The term "cannoli" comes from the Italian "canna", which means cane, in reference to the tubes used originally to shape the dough before frying it. According to some legends, the cannoli were created by nuns in a convent near Caltanissetta, as a sweet holiday to celebrate the Carnival. Other stories suggest that its origin is linked to ancient harems arabs, where they were preparing desserts to surprise the emirs.

What Makes it Special to the Sicilian Cannoli?

The magic of the Sicilian Cannoli resides in the contrast between its crisp shell of fried pastry and a creamy filling of ricotta from sheep sweetened. Often decorated with candied fruit, chopped pistachios or even chocolate chip, each variation offers a different nuance of flavor and texture. This perfect balance has become a symbol of the pasticceria siciliana and a favorite in pastry shops around the world.

Recipe, Classic Sicilian Cannoli

Ingredients (for 10 cannoli)

For the dough:

• 250 g of wheat flour
• 30 g sugar
• 30 g of butter or butter
• 1 egg
• 50 ml Marsala wine (or dry white wine)
• 1 pinch of salt
• 1 teaspoon of cocoa powder (optional, for a darker color)
• Oil for frying (preferably sunflower, or corn oil)

For the filling:

• 500 g of ricotta from sheep (well drained)
• 150 g icing sugar
• 1 teaspoon of vanilla extract
• Candied fruit, chopped, to taste (orange, cherry)
• Chopped pistachios for decorating
• Chocolate chips (optional)

Preparation

1. Prepare the dough: In a bowl, mix the flour, sugar, salt, and cocoa powder. Add the butter and work the mixture with your fingers until you get a sandy texture. It incorporates the egg and Marsala wine little by little, kneading until dough is smooth and homogeneous. Cover with cling film and let it rest in the refrigerator for 30 minutes.

    

2. Form tubes: Roll out the dough on a floured surface until very thin (2 mm thick). Cut circles of about 10 cm in diameter. Wrap each circle around a metal tube to cannoli, sealing the edges with a little egg white to not open up while frying.

    

3. Fry the dough: Heat the oil to 180°C and fry the tubes until golden and crispy. Remove with a slotted spoon and place on absorbent paper. Let cool before carefully remove the mold.

    

4. Prepare the filling: Mix the ricotta with the icing sugar and vanilla until you obtain a smooth cream. If desired, add chocolate chips or candied fruit, chopped.

    

5. Fill the cannoli: Just before serving, fill the shells crisp with whipped ricotta using a pastry bag. Decorate the ends with chopped pistachios and more candied fruits.

    

Nutritional information (per serving)

• Calories: 320 kcal
• Fats: 18 g
• Saturated fat: 8 g
• Carbohydrates: 30 g
• Sugars: 15 g
• Proteins: 8 g
• Fiber: 1 g

Curiosities, Variations and Tips

Curiosities of the Sicilian Cannoli

• In Sicily, cannoli traditional is consumed especially during the Carnival, although today it is available throughout the year.
• The authentic ricotta from sheep is key to the original flavor, but outside Italy, many prepared with ricotta cow.
• In some regions, the dough is flavoured with cinnamon or zest of citrus to give it a special touch.

Popular Variations

• Mini Cannoli: Perfect for small bites at events and meetings.
• Cannoli Chocolate: The dough dipped in melted chocolate before filling it in for a more intense flavor.
• Version Healthy: Use ricotta with low fat and bake the shells instead of frying them.
• Cannoli Filled Cream Pistachio: A delight moderna for lovers of this fruit dry.

Tips for the Cannoli Perfect

• Fill the cannoli just before serving to keep the crunchy shell.
• Be sure to drain the ricotta in order to avoid that the filling is too liquid.
• If you don't have metal pipes, you can improvise with bamboo or aluminum foil wrapped.

Conclusion

The Sicilian Cannoli it is much more than just a dessert; it's a piece of the history and culture of Sicily that you can enjoy at any part of the world. Its balance between crunchy and creamy, along with its endless possibilities for variation, make it a sweet irresistible.

Are you interested in making your own version at home? Just try this recipe and tell us how you fell! Share your photos and experiences to inspire other lovers desserts Italian.