Sicilian Ricotta and Candied Orange Cannoli

Steps

1. 1

   Make the pastry dough

   • In a medium bowl, whisk together flour, granulated sugar, salt, and cinnamon.
   • Create a well in the center, then add the egg yolk, white wine, and melted butter.
   • Using a fork, beat the egg yolk and gradually pull flour from the sides into the center, stirring until a shaggy dough forms.
   • Knead by hand for 2–3 minutes until smooth and elastic.
   • The dough should come together cleanly; if too dry, add a few drops of wine.
   • If too wet, dust with a little flour.
   • Wrap in plastic and rest at room temperature for 30 minutes.

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   Ready when: Dough is smooth and springs back slightly when poked

   Tip: Do not overwork the dough; it should be tender, not tough. A short rest is essential for easy rolling.

2. 2

   Roll and cut pastry strips

   • On a lightly floured surface, roll the dough to ⅛-inch (3 mm) thickness—thin enough to see your hand through it but sturdy enough not to tear.
   • Using a fluted pastry wheel or knife, cut the dough into rectangles approximately 4 × 2.5 inches (10 × 6.5 cm).
   • Lay them flat on parchment paper.

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   Ready when: All rectangles are cut evenly and lie flat

   Tip: A fluted wheel creates the traditional ridged edge of cannoli shells. The pastry should be thin; thick shells will be chewy rather than crispy.

3. 3

   Seal and shape tubes

   • Working with one pastry rectangle at a time, brush a light coat of beaten egg white along one long edge.
   • Wrap the rectangle tightly around a metal cannoli tube, overlapping the egg-white-coated edge by about ½ inch (1.3 cm), sealing it well.
   • Place seam-side down on a parchment-lined baking sheet.
   • Repeat with remaining rectangles and cannoli tubes until all are wrapped.
   • (You may need to work in batches if you have fewer than 6 tubes.)

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   Ready when: All rectangles are snugly wrapped and sealed, lying seam-side down

   Tip: Press the seam firmly with a damp finger to ensure it sticks during frying. If the seal opens, oil will seep in and the shell will be greasy.

4. 4

   Heat oil and prepare stationOven 350°F / 175°C

   • Pour neutral oil into a heavy-bottomed pot to a depth of 3 inches (7.5 cm).
   • Insert a deep-fry thermometer and heat the oil to 350°F (175°C).
   • Line a wire rack with paper towels and set it near the stove.
   • Have a wooden spoon or slotted spoon ready for turning.

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   Ready when: Oil reaches 350°F (175°C) on the thermometer

   Tip: Use a thermometer, not guesswork. Oil that is too cool will produce greasy, soggy shells; too hot will burn them. Maintain the temperature throughout frying.

5. 5

   Fry the shellsOven 350°F / 175°C

   • Working in batches of 2–3 tubes at a time, carefully lower the wrapped tubes into the 350°F (175°C) oil.
   • Fry for 1–1.5 minutes per side, turning once halfway through, until the pastry is golden brown and crispy all over.
   • The shell should sound crisp when tapped with a spoon.
   • Using a slotted spoon, transfer to the paper-towel-lined rack to cool slightly.

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   Ready when: Pastry is deep golden brown and sounds crispy when tapped; no soft, wet patches remain

   Tip: Do not crowd the oil; frying too many tubes at once drops the temperature and results in greasy shells. Work in small batches and maintain oil temperature.

6. 6

   Remove tubes while warm

   • As soon as the shells are cool enough to handle (about 2–3 minutes), gently twist and remove each metal tube.
   • The pastry shell should slide off easily.
   • If it sticks, let it cool another minute.
   • Lay the empty shells on the wire rack to cool completely.

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   Ready when: All tubes are removed and shells are completely empty, standing upright on the rack

   Tip: Remove tubes while the shell is still warm and malleable; waiting until fully cool makes removal harder and may crack the shell.

7. 7

   Make the ricotta filling

   • In a large bowl, whisk together room-temperature ricotta, sifted powdered sugar, vanilla extract, and salt until smooth and creamy.
   • Fold in the chopped candied orange peel and dark chocolate chips with a spatula until evenly distributed.
   • Spoon the filling into a pastry bag fitted with a ½-inch (1.3 cm) round tip.

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   Ready when: Filling is light, creamy, and homogeneous; chocolate and orange are evenly mixed

   Tip: Use room-temperature ricotta for a smooth filling; cold ricotta is lumpy. If ricotta is watery, drain it through cheesecloth for 30 minutes before mixing.

8. 8

   Fill the cannoli

   • Holding a cooled cannoli shell upright, pipe the ricotta filling in from one end using the pastry bag, gently squeezing until the shell is generously filled but not bursting.
   • Stop about ½ inch (1.3 cm) before the edge to avoid overfilling.
   • Repeat with the other end if desired (or fill from one end only).
   • Place filled cannoli on a serving platter.
   • Do not stack them until ready to serve.

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   Ready when: All shells are filled evenly and stand upright on the platter without tipping

   Tip: Fill cannoli no more than 2 hours before serving; the crispy shells will soften as they absorb moisture from the ricotta filling.

9. 9

   Finish and serve

   • Just before serving, dust the filled cannoli lightly with powdered sugar if desired.
   • Serve immediately while the shells are still crispy and the filling is cold.

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   Ready when: Cannoli are dusted evenly and ready to eat

   Tip: Apply powdered sugar just before serving to prevent it from absorbing the moisture and turning the sugar wet.