Aunt Rosalinda's Authentic Sicilian Cannoli Recipe

When I was a child, I always looked forward to visits to Zia (aunt) Rosalinda and a chance to enjoy her cannoli. She was from Sicily, unlike most of my family, who come from the north.

We would visit straight after Mass. Once we all arrived, Zia disappeared into the kitchen, followed by a platoon of other aunts and Nonna.

A few hours later, we'd all sit down for Sunday lunch, and the food would arrive.
Zia always made sure there was enough for 30 people, although I never recall more than 15 at lunch. She always believed in making huge quantities.

She'd say, "What if cousin Luigi and family arrive? What if Roberto brings his friends?" Roberto could have brought an entire football team, and they would have struggled to finish.

Anyway, I loved it all and ate like mad.

You had no choice; otherwise, Zia or Nonna might have gone and fetched the wooden spoon. It was that, or she'd be offended: "What, you don't a like my food?" Or to my mother, she would whisper: "This child is sick, she is too thin... why she no eat?" 

One day I brought a vegan, no-gluten friend of mine to lunch. The worry on my aunt's face and on everyone's faces was comical. They wanted to rush her off to a doctor. In those days, nobody had heard of vegans. They treated it as a life-threatening condition.

Well, enough of my memories. What I most wanted to share with you was the highlight (for me anyway) of every Sunday at Zia Rosalinda—her famous cannoli. It took me years to get her to share the cannoli recipe, but, at last, I can let you in on the jealously guarded secret.

Here, then, is Zia Rosalinda's cannoli recipe...

Ingredients

Ingredients for the Cannoli Shells

• 500 g (17.6 oz) Italian “00” flour (or all-purpose)
• 2 eggs
• 30 g (1 oz) lard (or vegetable shortening)
• 60 g (2 oz) caster sugar
• ¼ cup dry Marsala wine (add more if needed)
• 1 tablespoon white wine vinegar
• A pinch of salt

Ingredients for the Cannoli Filling

• 600 g (21 oz) fresh ricotta (preferably sheep’s milk; drain overnight to remove excess moisture)
• 250 g (9 oz) icing sugar
• 100 g (3.5 oz) candied orange peel, finely chopped
• 100 g (3.5 oz) dark chocolate drops

Ingredients for the Cannoli Topping

• Icing sugar, to taste 
• Optional: finely chopped pistachios or small pieces of candied fruit

Instructions 

Making the Cannoli Shells

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the lard and eggs, mixing lightly with your fingertips. Gradually add the vinegar and Marsala wine, kneading continuously until the dough is firm, smooth, and elastic.
3.  Add a little more Marsala if needed; the dough should not stick to the bowl. Knead for about 5 minutes, then cover the dough with a cloth and rest at room temperature for 30–60 minutes. 
4. Roll the dough out thinly, about 2 mm (0.08 inches), almost translucent. 
5. Cut into circles using a pastry ring or large glass. Wrap each circle around a metal cannoli tube, sealing the edge with a dab of beaten egg white.
6. Fry in hot lard (around 180°C / 350°F) until golden and bubbly. Drain well on paper towels and let cool completely before filling.
   

Making the Cannoli filling

• Pass the drained ricotta through a fine-mesh sieve for a smooth, creamy texture.
• Mix in the icing sugar until well blended and refrigerate for at least one hour.
• Fold in the chopped candied orange and dark chocolate drops.

The Final Touch

1. Just before serving, use a piping bag or spoon to fill each shell with the ricotta mixture. 
2. Dust generously with icing sugar.
3. Decorate the ends with a sprinkle of chopped pistachios or a piece of candied fruit for a true Sicilian touch.

Buon appetito!

FAQ about Cannoli

Print Recipe