Cannoli Siciliani are one of Italy's most iconic desserts, featuring crisp, fried pastry shells filled with a smooth ricotta cream and finished with pistachios, candied citrus, or chocolate chips. Originating in Sicily, they offer the perfect balance of crunchy texture and creamy sweetness.
Drain the ricotta overnight in the refrigerator for the creamiest filling. Fill the shells just before serving to keep them crisp, as the ricotta will soften them if filled too far in advance.
In a large bowl, combine the flour, granulated sugar, cinnamon, and salt.
Cut in the butter until the mixture resembles coarse crumbs.
Add the egg, Marsala wine, and vinegar, mixing until a smooth dough forms.
Knead the dough for about 8 minutes until elastic.
Wrap the dough and refrigerate for at least 1 hour.
In a separate bowl, mix the drained ricotta, powdered sugar, vanilla, and cinnamon until smooth.
Fold in the mini chocolate chips and refrigerate the filling until ready to use.
Roll the dough very thin and cut into 4-inch circles.
Wrap each circle around a metal cannoli tube, sealing the edge with a little beaten egg.
Heat the vegetable oil to 350°F (175°C).
Fry the shells until golden brown and crisp, about 2 to 3 minutes.
Remove and drain on paper towels, then carefully slide the shells off the tubes once cool.
Pipe the ricotta filling into both ends of each shell just before serving.
Garnish the ends with chopped pistachios or candied orange peel.
Dust lightly with powdered sugar and serve immediately.
