Sicily is famous for its vibrant culture, stunning landscapes, and, of course, its delectable cuisine. Among the many Sicilian treats, cannoli stands out as one of the most iconic and beloved desserts. Originating from the island itself, these crispy, fried pastry tubes filled with sweet ricotta have become a symbol of Sicilian indulgence. But what happens when you take the traditional shape of a cannoli and give it a twist? You get cannoli cones – a fun, unique, and equally delicious variation on the classic!
If you ever visit Taormina, Sicily, this beautiful coastal town will introduce you to countless culinary delights, but a cone-shaped cannoli is a must-try. Crispy, filled with creamy ricotta, and topped with crushed pistachios and candied cherries, these treats embody the flavors and textures of Sicily in every bite.
Let’s explore the recipe behind these delightful Sicilian Cannoli Cones, so you can bring a taste of Taormina into your own kitchen!
Ingredients:
For the Pastry Shells:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg
- 1/2 cup Marsala wine (or white wine)
- Oil for frying (vegetable or sunflower oil)
For the Ricotta Filling:
- 16 oz fresh ricotta cheese, drained (use sheep’s milk ricotta for authenticity)
- 1/2 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Zest of 1 orange or lemon (optional for added freshness)
Toppings:
- Candied cherries
- 1/2 cup crushed pistachios
- Optional: Chocolate chips, melted white chocolate, or chocolate drizzle
Preparation:
Step 1: Prepare the Cannoli Shell Dough
In a large bowl, combine the 2 cups of flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Add the 2 tablespoons of butter and use your fingers to rub it into the dry ingredients until it resembles coarse crumbs.
In a separate small bowl, whisk together 1 egg and 1/2 cup of Marsala wine (or white wine). Gradually add the wet mixture to the dry ingredients, stirring until the dough begins to come together. If the dough is too dry, add a little more wine, one tablespoon at a time.
Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to an hour.
Step 2: Shape and Fry the Cones
Once the dough has rested, roll it out on a lightly floured surface until it is thin (about 1/8 inch thick). Using a pastry cutter, cut the dough into circles about 4-5 inches in diameter.
To shape the cones, take metal or wooden cone molds (available at most baking supply stores), and wrap each dough circle around the mold, overlapping slightly to seal the edge. Be sure to press gently to secure the seam so they don’t open while frying.
Heat the oil in a deep pan to about 350°F (175°C). Fry the cones in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes. Carefully remove the cones from the oil and drain on paper towels. Allow them to cool slightly before removing them from the molds.
Step 3: Prepare the Ricotta Filling
While the shells are cooling, prepare the filling. In a medium bowl, combine the 16 oz of ricotta cheese, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and (if using) 1/2 teaspoon of cinnamon and the zest of an orange or lemon. Mix until smooth and creamy. Taste the mixture, and if you prefer a sweeter filling, add more powdered sugar to your liking.
For the best texture, chill the ricotta filling for about 30 minutes before using.
Step 4: Fill the Cannoli Cones
Once the pastry cones are completely cooled, fill them generously with the ricotta mixture. The easiest way to do this is by using a pastry bag fitted with a round tip or simply snipping off the corner of a plastic bag for a makeshift piping tool. Pipe the ricotta filling into the cones, filling them to the top.
Step 5: Garnish and Serve
To finish, garnish the tops of the filled cannoli cones with candied cherries and sprinkle crushed pistachios over the ricotta. The candied cherries provide a sweet, vibrant pop of flavor, while the pistachios add a delightful crunch.
For an extra touch of indulgence, you can drizzle the cones with melted white chocolate or dust them lightly with powdered sugar.
Step 6: Enjoy!
Serve the cannoli cones immediately for the best texture, as the crispy shell can soften if left too long with the filling. They’re perfect for a special occasion, family gathering, or just to enjoy as a sweet snack any time of day.
Cooking Notes:
- Ricotta Quality: For an authentic Sicilian flavor, use high-quality sheep’s milk ricotta, which is richer and creamier than cow’s milk ricotta.
- Crunchy Shell: To maintain a crispy shell, only fill the cannoli cones right before serving. If you need to prepare them ahead of time, store the shells and filling separately.
- Cone Molds: If you don’t have cone molds, you can fashion cones out of foil as a substitute.
Serving Suggestions:
- Serve these cannoli cones with a cup of espresso for a true Sicilian experience.
- Pair them with a dessert wine like Moscato or Marsala for a refined finish to a dinner party.
- Add variety by using different toppings like chocolate chips, crushed almonds, or even a sprinkle of sea salt for a sweet-and-savory contrast.
Tips:
- Leftovers: If you have leftover ricotta filling, it can be stored in the fridge for up to 3 days. You can also use it as a dip for fresh fruit or as a spread for toast.
- Flavor Variations: Experiment with flavors by adding a tablespoon of cocoa powder to the ricotta for a chocolate version, or mix in a splash of liqueur like Amaretto or Limoncello for a boozy twist.
- Decorating: For a festive presentation, you can dip the rims of the cones in melted chocolate and then roll them in crushed pistachios or sprinkles before filling.
Prep Time:
- 30 minutes
Cooking Time:
- 15-20 minutes
Total Time:
- 50 minutes
Nutritional Information (per serving):
- Calories: 350
- Protein: 7g
- Sodium: 180mg
- Fat: 20g
- Carbohydrates: 35g
- Sugar: 18g
- Fiber: 1g
Conclusion:
These Sicilian Cannoli Cones offer a delightful twist on the classic cannoli. The crispy cone-shaped pastry provides the perfect vessel for the creamy ricotta filling, with the added crunch of pistachios and the sweetness of candied cherries making each bite irresistible. Whether you’re enjoying them as a dessert or as a special treat for friends and family, these cannoli cones will transport you to the sun-drenched streets of Taormina, where every bite feels like a celebration of Sicily’s rich culinary heritage.
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Cannoli Cones from Taormina, Sicily – A Sweet Taste of Tradition
- Total Time: 50 minutes
Ingredients
For the Pastry Shells:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg
- 1/2 cup Marsala wine (or white wine)
- Oil for frying (vegetable or sunflower oil)
For the Ricotta Filling:
- 16 oz fresh ricotta cheese, drained (use sheep’s milk ricotta for authenticity)
- 1/2 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Zest of 1 orange or lemon (optional for added freshness)
Toppings:
- Candied cherries
- 1/2 cup crushed pistachios
- Optional: Chocolate chips, melted white chocolate, or chocolate drizzle
Instructions
Step 1: Prepare the Cannoli Shell Dough
In a large bowl, combine the 2 cups of flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Add the 2 tablespoons of butter and use your fingers to rub it into the dry ingredients until it resembles coarse crumbs.
In a separate small bowl, whisk together 1 egg and 1/2 cup of Marsala wine (or white wine). Gradually add the wet mixture to the dry ingredients, stirring until the dough begins to come together. If the dough is too dry, add a little more wine, one tablespoon at a time.
Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to an hour.
Step 2: Shape and Fry the Cones
Once the dough has rested, roll it out on a lightly floured surface until it is thin (about 1/8 inch thick). Using a pastry cutter, cut the dough into circles about 4-5 inches in diameter.
To shape the cones, take metal or wooden cone molds (available at most baking supply stores), and wrap each dough circle around the mold, overlapping slightly to seal the edge. Be sure to press gently to secure the seam so they don’t open while frying.
Heat the oil in a deep pan to about 350°F (175°C). Fry the cones in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes. Carefully remove the cones from the oil and drain on paper towels. Allow them to cool slightly before removing them from the molds.
Step 3: Prepare the Ricotta Filling
While the shells are cooling, prepare the filling. In a medium bowl, combine the 16 oz of ricotta cheese, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and (if using) 1/2 teaspoon of cinnamon and the zest of an orange or lemon. Mix until smooth and creamy. Taste the mixture, and if you prefer a sweeter filling, add more powdered sugar to your liking.
For the best texture, chill the ricotta filling for about 30 minutes before using.
Step 4: Fill the Cannoli Cones
Once the pastry cones are completely cooled, fill them generously with the ricotta mixture. The easiest way to do this is by using a pastry bag fitted with a round tip or simply snipping off the corner of a plastic bag for a makeshift piping tool. Pipe the ricotta filling into the cones, filling them to the top.
Step 5: Garnish and Serve
To finish, garnish the tops of the filled cannoli cones with candied cherries and sprinkle crushed pistachios over the ricotta. The candied cherries provide a sweet, vibrant pop of flavor, while the pistachios add a delightful crunch.
For an extra touch of indulgence, you can drizzle the cones with melted white chocolate or dust them lightly with powdered sugar.
Step 6: Enjoy!
Serve the cannoli cones immediately for the best texture, as the crispy shell can soften if left too long with the filling. They’re perfect for a special occasion, family gathering, or just to enjoy as a sweet snack any time of day.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Fiber: 1g
- Protein: 7g