Cannoli alla Siciliana (Sicilian Cannoli)

You won't be able to resist these Sicilian cannoli with mixed peel and chocolate pieces in the filling and a sprinkle of pistachios on top.

• Preparation Time: 35 mins
• Cooking Time: 10 mins
• Total Time: 45 mins
• Calories: 177 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon butter, softened
• 3 tablespoons dry Marsala wine, or more to taste
• 2 teaspoons vinegar, or more to taste
• corn oil for frying
• 3 tablespoons chopped pistachio nuts
• 1.25 cups all-purpose flour
• 2 pounds sheep's milk ricotta cheese
• 1.5 cups confectioners' sugar
• 0.25 cup mixed peel
• 1.5 ounces dark chocolate, finely chopped
• 2 tablespoons confectioners' sugar, or to taste

Recipe Instructions

Step 1

Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.

Step 2

Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.

Step 3

Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.

Step 4

Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.

Step 5

Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.