A decadent Sicilian pastry made with a doughnut-like dough wrapped around cannoli forms that is fried, dredged in sugar and filled with sweet ricotta cream, cartocci Siciliani are a must try!
The list of Sicilian pastries filled with ricotta is virtually endless! Whether it’s cannoli; cassatelle; or iris, each is delicious in it’s own right.
But have you heard of cartocci Siciliani? Made with a doughnut-like dough shaped into a rope and rolled around cannoli forms, fried cartocci are rolled in sugar and the center is filled with sweet ricotta cream and chocolate chips.
What is the difference between cannoli and cartocci Siciliani?
Both recipes are made with dough wrapped around cannoli forms and fried. But the main difference is the texture of the dough.
Cannoli shells are light and crisp whereas cartocci dough is leavened and similar to that of a doughnut or brioche, that is soft and spongy.
However, both are filled with sweet ricotta cream, with or without chocolate chips. Or if you prefer, if you’re not a fan of ricotta they can be filled with pastry cream.
Special equipement needed to make cartocci
Cannoli forms are needed for wrapping the dough around prior to frying. I used my mother’s bamboo molds brought directly from Sicily.
As you can tell by the photo they have developed a slick pattina from years of use and therefore the fried cartocci dough slides off easily.
Alternatives include metal cannoli forms which can be purchased here.
Some readers have shared with me that they used an old broom handle by sanding it, cutting it into pieces and boiling them to sterilize them.
Lastly, you may also use rolled up pieces of aluminum foil.
Can cartocci be baked instead of fried?
Without a doubt purists will say that authentic cartocci are fried and never baked.
However, if you want to opt for a lighter version of this decadent dessert, you may bake them instead. Be sure to only use metal forms or aluminum foil cylinders instead of wood forms for baking.
At step #6 (to shape section) in the recipe card below, bake the dough in a 350 degrees F preheated oven for 15-20 minutes.
You will not be able to dredge them in granulated sugar as per the fried version since the sugar will not stick. Instead, fill with ricotta cream and dust lightly with powdered sugar prior to serving.
Ingredient list
For the dough
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter: at room temperature
- Active dry yeast
- Milk
- Egg
- Vanilla extract
For the ricotta filling
- Whole milk ricotta cheese: drained for about 4 hours, depending on how watery the brand of ricotta you purchase is.
- Powdered sugar: dissolves more easily in the ricotta compared to granulated sugar
- Chocolate chips: optional
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
For the ricotta cream
- Transfer the ricotta to a fine mesh sieve and place over a bowl to collect the excess liquid. Refrigerate for about 4 hours.
- Once drained, place the ricotta in a bowl and stir in the sugar until smooth and creamy. Stir in the chocolate chips, if using.
- Keep refrigerated until ready to fill the cartocci.
Prepare the cartocci dough
- Heat milk until lukewarm. Transfer to a bowl and add the yeast. Let sit until foamy, about 10 minutes.
- Meanwhile, in the bowl of your stand mixer fitted with a paddle attachment combine flour; sugar and salt.
- Add cubed butter and process until the butter is fully incorporated into the dough.
- At this point, switch the paddle attachment for a dough hook.
- Pour the yeast mixture into the flour mixture and process until combined.
- Lightly beat the egg with the vanilla extract in a small bowl and add to the dough.
- Knead for 10 minutes until the dough is smooth, soft and elastic.
- Cover with plastic wrap and place in a warm place until doubled in bulk, about 3 hours.
Shape the cartocci
- Divide the dough into 12 -80 gram pieces.
- Working with one piece of dough at a time, keeping the remaining dough covered to prevent from drying out, roll into a 12 inch rope.
- Wrap the dough around a cannoli form and place on a parchment paper covered baking sheet.
- Be sure to press the ends against the cannoli forms to prevent them from unravelling while frying.
- If using metal or aluminum cannoli forms, grease them lightly with vegetable oil tp ensure they slide off easily after they are fried.
- Continue with the remaining dough.
- Cover with a clean tea towel and let rise about 45 minutes.
To fry and fill with ricotta cream
- Fill a heavy bottomed pot with about 2 inches of vegetable oil (or use a deep fryer if you have one). I used approximately 2 litres of oil.
- When the oil is hot, fry the cartocci shells until golden brown on all sides.
- Do not overcrowd the pot.
- Transfer the fried cartocci shells to a paper towel lined tray to absorb excess oil.
- Carefully remove the cannoli forms with the help of a paper towel. Be careful, they will be very hot!
- Dredge all sides of the still warm cartocci shells in a bowl with granulated sugar.
- Once cooled, fill a freezer bag with the tip cut off with the refrigerated ricotta cream and pipe the cream into both ends of the cartocci.
- If you are not adding chocolate chips to the ricotta, a pastry bag with a decorating tip may work. Chocolate chips will block the tip.
- Serve immediately or keep refrigerated until you are ready to serve them. Bring to room temperature before serving.
Recipe Notes
Yes it can! Place dry ingredients in a bowl; use your fingers or a pastry cutter to cut in the butter; stir in the yeast mixture, then the beaten egg and vanilla with a wooden spoon. Transfer the dough onto a lightly floured surface and knead for about 15 minutes until smooth and elastic.
-Grated zest of 1 lemon may be added to the dough for extra flavor.
-If you prefer, fill with pastry cream instead of ricotta cream.
-If using metal cannoli forms, grease them lightly with vegetable oil before wrapping the dough around them to ensure they slide off easily after they are fried.
-If you opt to bake the cartocci dough, be sure to use metal or aluminum cannoli forms.
-Be sure to press the ends of the ropes of dough around the cannoli forms to ensure they do not unravel when frying.
-If the dough unravels during frying, no worries. Dredge in sugar and enjoy as is!
-Cartocci Siciliani are best enjoyed the day they are made, however leftovers may be refrigerated for up to 2 days.
-Remove from the refrigerator 30 minutes prior to serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more ricotta filled desserts!
- Sicilian Cannoli with Ricotta Filling
- Cassatelle with Ricotta Filling
- Pizzelle Cannoli with Ricotta
- Ricotta Pistchio Roll Cake
- Baked Sicilian Iris with Ricotta
- Blueberry Lemon Ricotta Cake
- Easy Italian Lemon Ricotta Doughnuts
- No Crust Italian Pear and Ricotta Cheesecake
- Sicilian Ricotta Pie
- Sweet Ricotta Easter Calzone
Ingredients
For the ricotta cream
- 475 grams whole milk ricotta just under 2 cups
- ½ cup powdered sugar or more according to taste
- ⅓ cup dark chocolate chips optional
For the dough
- 1 cup milk
- 8 grams active dry yeast 1 packet
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- ¼ cup unsalted butter at room temperature
- 1 large egg lightly beaten
- 1 tsp vanilla extract
For frying
- vegetable oil about 2 litres
For dredging
- ⅓ cup granulated sugar
Instructions
For the ricotta cream
- Transfer the ricotta to a fine mesh sieve and place over a bowl to collect the excess liquid. Refrigerate for about 4 hours, depending on the level of moisture in the ricotta brand you use.
- Once drained, place the ricotta in a bowl and stir in the sugar until smooth and creamy. Taste and add additional sugar if desired. Stir in the chocolate chips, if using.
- Keep refrigerated until ready to fill the cartocci.
For the dough
- Heat milk until lukewarm. Transfer to a bowl and add the yeast. Let sit until foamy, about 10 minutes.
- Meanwhile, in the bowl of your stand mixer fitted with a paddle attachment combine flour; sugar and salt. Add cubed butter and process until the butter is fully incorporated into the dough.
- At this point, switch the paddle attachment for a dough hook. Pour the yeast mixture into the flour mixture and process until combined. Lightly beat the egg with the vanilla extract in a small bowl and add to the bowl.
- Knead for 7-8 minutes until the dough is smooth, soft and elastic.
- Cover with plastic wrap and place in a warm place until doubled in bulk, about 3 hours.
To shape
- Divide the dough into 12 -80 gram pieces.
- Working with one piece of dough at a time, keeping the remaining dough covered to prevent from drying out, roll into a 12 inch rope. If you have difficulty rolling the dough, lightly wet the palms of your hand in a bowl with water.
- If using metal or aluminum cannoli forms, grease them lightly with vegetable oil tp ensure they slide off easily after they are fried.
- Wrap the dough around a cannoli form and place on a parchment paper covered baking sheet.
- Be sure to press the ends against the cannoli forms to prevent them from unravelling while frying.
- Continue with the remaining dough. Cover with a clean tea towel and let rise about 45 minutes.
To fry
- Fill a heavy bottomed pot with about 2 inches of vegetable oil (or use a deep fryer if you have one). I used approximately 2 litres of oil.
- When the oil is hot, fry the cartocci shells until golden brown on all sides, about 2 minutes. Do not overcrowd the pot. Transfer the fried cartocci shells to a paper towel lined tray to absorb excess oil.
- Carefully remove the cannoli forms with the help of a paper towel. Be careful, they will be very hot!
To fill
- Dredge all sides of the still warm cartocci shells in a bowl with granulated sugar.
- Once cooled, fill a freezer bag with the tip cut off with the refrigerated ricotta cream and pipe the cream into both ends of the cartocci.
- If you are not adding chocolate chips to the ricotta, a pastry bag with a decorating tip may work. Chocolate chips will block the tip.
- Serve immediately or keep refrigerated until you are ready to serve them. Bring to room temperature before serving.
Notes
-If you prefer, fill with pastry cream instead of ricotta cream. Tips -If using metal cannoli forms, grease them lightly with vegetable oil before wrapping the dough around them to ensure they slide off easily after they are fried.
-If you opt to bake the cartocci dough, be sure to use metal or aluminum cannoli forms. -Be sure to press the ends of the ropes of dough around the cannoli forms to ensure they do not unravel when frying.
-If the dough unravels during frying, no worries. Dredge in sugar and enjoy as is! Storage -Cartocci are best enjoyed the day they are made, however leftovers may be refrigerated for up to 2 days.
-Remove from the refrigerator 30 minutes prior to serving. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
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I had something very much like this in Sicily recently. But it was shaped like a slightly flattened doughnut and filled with sweet ricotta. A delicious combination.
Would they have been made from more or less the same recipe?
I’d love to know
Hello Steve, I’m thinking perhaps you are referring to cassatelle which are shaped like half moons? Check out this recipe and let me know if this resembles what you enejoyed in Sicily: https://www.mangiabedda.com/sicilian-cassatelle-ricotta/. You can either bake or fry them. Hope this helps!