Cartocci Siciliani Recipe

Sicilian cartocci with ricotta cream on white plate.

Cartocci Siciliani Recipe

A decadent Sicilian pastry made with a doughnut-like dough wrapped around cannoli forms, fried, dredged in sugar and filled with sweet ricotta cream, cartocci Siciliani are a must try!

Course Dessert

Cuisine Sicilian-Italian

Keyword Sicilian sugar coated doughnuts filled with ricotta cream and chocolate chips, sicilian cartocci

Prep Time 1 45

Cook Time 10

Resting time 4

Servings cartocci

Calories 440kcal

Author Nadia Fazio

Equipment

12 cannoli forms

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

US Customary - Metric

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

Can the dough be prepared by hand?

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.

Substitutions and Variations

-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.

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