We’ve always been captivated by the rich flavors of Sicilian desserts where ancient Mediterranean influences blend into irresistible treats. Originating from Sicily’s sun-drenched shores these sweets like cannoli and cassata reflect a heritage shaped by Greek Arab and Italian cultures making them a delightful fusion of history and taste.
In our kitchen we love recreating these authentic recipes that burst with fresh ingredients and bold flavors. Whether you’re a baking novice or a seasoned pro these Sicilian delights will add a touch of magic to your dessert repertoire.
Sicilian Dessert Recipes
As we explore the vibrant flavors of Sicilian desserts, inspired by their Greek, Arab, and Italian roots, we’re thrilled to guide you through crafting authentic treats like the iconic cannoli. These recipes capture the essence of Sicily’s culinary heritage, blending creamy textures with crisp shells for an unforgettable experience.
Classic Cannoli Recipe
Cannoli, with their golden, crunchy shells and rich, creamy filling, embody the heart of Sicilian indulgence. We’ll focus on this beloved dessert, using simple ingredients to achieve that perfect balance of sweet and satisfying.
Ingredients
To prepare our classic cannoli, gather these ingredients in the order we’ll use them:
-
For the shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (chilled and cubed)
- 1 large egg (beaten)
- 1/4 cup sweet Marsala wine (chilled)
- Vegetable oil (for frying)
-
For the filling:
- 2 cups ricotta cheese (whole-milk, drained overnight for smoothness)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (or chopped pistachios for a Sicilian twist)
- Zest of 1 orange (finely grated for a citrusy aroma)
Instructions
Follow these steps to create cannoli that deliver a crisp exterior and a velvety, aromatic interior full of orange zest and chocolate notes.
- In a large mixing bowl, combine the flour, sugar, and salt then add the chilled butter. Use your hands to work the butter into the dry ingredients until it forms a crumbly texture like coarse sand.
- Stir in the beaten egg and Marsala wine to form a dough. Knead on a lightly floured surface for 5 minutes until smooth and elastic then wrap in plastic and refrigerate for 30 minutes to enhance flavor development.
- Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles using a round cutter.
- Wrap each dough circle around a cannoli tube and seal the edges with a dab of egg white. Heat vegetable oil in a deep pot to 375°F and fry the shells for 2-3 minutes until golden and crisp. Remove and drain on paper towels.
- In a separate bowl, mix the drained ricotta, powdered sugar, and vanilla extract until creamy. Fold in the chocolate chips and orange zest for a burst of refreshing citrus that contrasts the richness.
- Once the shells cool, pipe the filling into each end using a pastry bag. Dust with extra powdered sugar and serve immediately to enjoy the satisfying crunch against the smooth, decadent cream.
Tips for Success
- Storage: Fried shells stay crisp for up to 2 days in an airtight container, but fill them just before serving to avoid sogginess.
- Variations: Experiment with additions like candied citrus peel for extra authenticity or substitute almond extract for vanilla to nod to Arab influences.
- Nutritional Notes: If tracking calories, here’s a simple breakdown per serving (based on 12 cannoli):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Fat (g) | 15 |
| Carbohydrates (g) | 22 |
| Protein (g) | 6 |
Cannoli
We cherish cannoli as the epitome of Sicilian desserts, with their crispy, golden shells encasing a lusciously creamy ricotta filling that evokes the sun-kissed flavors of Italy. Our step-by-step guide ensures you craft this iconic treat with confidence, blending tradition and ease in your kitchen.
Ingredients
For the shells, we start with the dry ingredients and build from there to achieve that signature crunch:
- 1 ½ cups all-purpose flour, sifted for smoothness
- 2 tablespoons granulated sugar, to add a subtle sweetness
- ¼ teaspoon salt, for balancing flavors
- 1 tablespoon unsalted butter, softened to room temperature
- 1 large egg, beaten for binding
- ¼ cup sweet Marsala wine, to create a pliable dough
- Vegetable oil, for frying to golden perfection
For the filling, we use fresh components in this order to ensure a rich, velvety texture:
- 2 cups ricotta cheese, drained to remove excess moisture
- ¾ cup powdered sugar, sifted for even sweetness
- ½ teaspoon vanilla extract, for a fragrant aroma
- ½ cup mini chocolate chips, stirred in last for delightful bursts
- Optional: ¼ cup chopped pistachios or candied orange peel, for added Sicilian flair
Instructions
We break down the process into clear steps, starting with preparing the shells followed by the filling and assembly, to guarantee a flawless result with vivid textures and tastes.
- Make the dough for the shells: In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and beaten egg, then gradually mix in the Marsala wine until a firm dough forms. Knead on a floured surface for 5 minutes until smooth and elastic, then wrap in plastic and let rest in the refrigerator for 1 hour to develop flavor.
- Roll and shape the shells: Roll the rested dough on a lightly floured surface to 1/8-inch thickness. Cut into 4-inch circles using a round cutter. Wrap each circle around a cannoli tube, sealing edges with a dab of egg white for a secure hold that fries evenly.
- Fry the shells: Heat vegetable oil in a deep pot to 375°F. Fry the shaped dough in batches for 2-3 minutes per side until golden and crispy, then remove with tongs and drain on paper towels to remove excess oil, letting them cool completely.
- Prepare the filling: In a separate bowl, whisk the drained ricotta cheese with powdered sugar and vanilla extract until creamy and lump-free. Gently fold in the mini chocolate chips (and optional pistachios or candied orange peel) to preserve their texture, creating a filling that’s irresistibly rich and slightly sweet.
- Assemble the cannoli: Use a piping bag to fill the cooled shells with the ricotta mixture from both ends, ensuring each bite offers a perfect contrast of crunchy exterior and smooth, decadent interior. Dust with powdered sugar before serving for an elegant finish.
Tools and Equipment
- Mixing bowls: Two medium-sized ones, one for dough and one for filling, to keep ingredients separate.
- Rolling pin: For rolling the dough to an even 1/8-inch thickness.
- Cannoli tubes: Set of 4-6 metal forms, essential for shaping the shells.
- Deep fryer or heavy pot: With a thermometer to maintain oil at 375°F for perfect frying.
- Piping bag and tips: For neatly filling the shells with the creamy mixture.
- Tongs and slotted spoon: For safely handling and draining fried shells.
Cassata
We transition seamlessly from the crispy delight of cannoli to the luxurious layers of cassata, a quintessential Sicilian dessert that combines moist sponge cake, velvety ricotta filling, and jewel-like candied fruits for an irresistible blend of textures and flavors.
Ingredients
To craft our authentic cassata, we start with fresh, high-quality ingredients listed below in the order we use them. This ensures a harmonious fusion of Sicilian traditions in every bite.
- Sponge cake: 1 pre-baked 9-inch round sponge cake (or bake your own using 4 large eggs, 1 cup granulated sugar, 1 cup all-purpose flour, and 1 teaspoon vanilla extract – beat eggs and sugar until fluffy, then fold in flour and vanilla)
- Ricotta filling: 2 cups whole milk ricotta cheese (drained to remove excess moisture for a smooth texture)
- Sugar: 1 cup powdered sugar (sifted to avoid lumps and ensure even sweetness)
- Candied fruits: 1 cup mixed candied orange peel, citron, and cherries (chopped finely for even distribution and vibrant color)
- Chocolate: ½ cup semi-sweet chocolate chips or chopped dark chocolate (for a rich, contrasting crunch)
- Marzipan or icing: 8 ounces marzipan (rolled out thinly) or 2 cups powdered sugar mixed with 2 tablespoons water for a simple green-tinted icing
- Liqueur or juice: ¼ cup Marsala wine or fresh orange juice (for moistening the cake layers)
- Optional garnishes: ¼ cup pistachios (finely chopped for a nutty topping) and extra candied fruits for decoration
Instructions
We guide you through the core process of creating cassata with precise, active steps that highlight its sensory appeal – from the airy sponge to the creamy, citrus-kissed ricotta that melts on the tongue.
- Prepare the ricotta mixture: In a large bowl, combine the drained ricotta cheese and powdered sugar, beating vigorously until smooth and creamy – this creates a luscious filling with a subtle sweetness that balances the cake’s lightness.
- Incorporate flavors: Fold in the chopped candied fruits and chocolate chips gently to maintain their texture, infusing the mixture with bursts of tangy sweetness and deep chocolate notes for a multi-layered taste experience.
- Moisten the cake: Slice the sponge cake horizontally into 2-3 even layers, then brush each layer liberally with Marsala wine or orange juice to add moisture and a fragrant, fruity essence that enhances the overall aroma.
Prep
Before assembly, we focus on these essential prep steps to ensure every component is ready, allowing the flavors to develop fully and the dessert to shine with its vibrant colors and rich textures.
- Drain the ricotta: Place the ricotta in a fine-mesh sieve over a bowl and let it sit in the refrigerator for at least 1 hour to remove excess whey, resulting in a thicker, more stable filling that holds its shape.
- Chop add-ins: Finely dice the candied fruits and chocolate to uniform sizes, typically ¼-inch pieces, for even distribution and a pleasing visual and textural contrast in the final dish.
- Roll the marzipan: If using marzipan, roll it out on a lightly floured surface to about ⅛-inch thickness, cutting it into a circle slightly larger than your cake for a smooth, almond-scented covering.
Assemble
We bring it all together with confident, step-by-step actions that transform the components into a stunning cassata, layering flavors and textures for a dessert that delights the eyes and palate with its moist, creamy interior and elegant finish.
- Layer the cake: Place the first cake layer on a serving plate, spread half of the ricotta mixture evenly over it, then add the second layer and repeat, pressing gently to secure while allowing the flavors to meld.
- Cover and decorate: Drape the rolled marzipan or icing over the stacked cake, smoothing it with a spatula for a polished look, then garnish with chopped pistachios and extra candied fruits on top for a festive, colorful presentation.
- Chill for perfection: Refrigerate the assembled cassata for at least 2 hours to firm up the layers, enhancing the sensory experience with a cool, refreshing bite that showcases the dessert’s authentic Sicilian essence.
Granita
From the indulgent layers of cassata, we shift to the light and icy allure of granita, a quintessential Sicilian dessert that delivers a burst of fresh, vibrant flavors in every spoonful. We love how this simple frozen treat, rooted in Sicily’s Mediterranean heritage, refreshes the palate with options like lemon or coffee for an authentic taste of the island.
Ingredients
For our classic Sicilian Lemon Granita, we gather these fresh ingredients in the order we use them, ensuring optimal flavor infusion:
- 1 cup granulated sugar: Used as the base sweetener for the syrup.
- 2 cups water: Boiled to dissolve the sugar and create a simple syrup.
- 1 cup fresh lemon juice (from about 4-6 lemons): Squeezed just before use for maximum zestiness and tang.
- Zest of 2 lemons: Grated finely to add aromatic, citrusy notes without bitterness.
Instructions
We prepare granita with straightforward steps that yield a perfectly textured, flaky ice. Begin by making the syrup base, then incorporate flavors, and finally freeze while stirring for that signature granita consistency.
- Make the simple syrup: In a medium saucepan, combine 1 cup granulated sugar and 2 cups water. Bring to a boil over medium heat, stirring until the sugar fully dissolves—about 5 minutes. Remove from heat and let it cool slightly for even flavor distribution.
- Add lemon flavors: Stir in 1 cup fresh lemon juice and the zest of 2 lemons into the warm syrup. This creates a tangy, aromatic mixture that we pour into a shallow, freezer-safe dish—aim for one that’s about 9×13 inches to allow for easy scraping.
- Freeze and scrape: Place the dish in the freezer. After 30 minutes, use a fork to scrape the mixture and break up ice crystals. Repeat every 30 minutes for 2-3 hours until you achieve a fluffy, snow-like texture. This step ensures our granita remains light and not overly solid, capturing Sicily’s refreshing essence.
Make-Ahead Instructions
To enjoy granita at its best, we recommend preparing it in advance for easy serving. Make the full recipe up to 2 days ahead, then store the frozen granita in an airtight container in the freezer. Before serving, scrape with a fork to refresh the texture—avoid letting it thaw completely to preserve that icy crunch. For variations, we suggest freezing in individual portions; simply divide into smaller dishes for quicker access.
Conclusion
We’ve delved into the vibrant world of Sicilian desserts, where history and flavor come alive in every bite. These recipes aren’t just treats—they’re a gateway to rich cultural traditions that spark creativity in our kitchens.
As we wrap up, we’re excited for you to experiment and make these delights your own, bringing a taste of Sicily to your table. Let’s keep the sweet adventures going and savor the joy they bring.
Frequently Asked Questions
What are Sicilian desserts?
Sicilian desserts are a flavorful mix of Greek, Arab, and Italian influences, featuring treats like cannoli, cassata, and granita. They blend rich histories with ingredients such as ricotta, candied fruits, and citrus, creating desserts that are both crispy and creamy. These sweets are perfect for enhancing your baking skills and adding a touch of Mediterranean magic to any meal.
How do you make authentic cannoli?
To make authentic cannoli, mix flour, sugar, salt, butter, egg, and Marsala wine for the shells, then roll and fry until golden. For the filling, combine ricotta, powdered sugar, vanilla, and optional add-ins like chocolate chips. Assemble by piping the filling into cooled shells. Use tools like cannoli tubes and a deep fryer. Total time: about 1-2 hours. Follow the recipe for a perfect balance of crunch and cream.
What ingredients are needed for cassata?
Cassata requires sponge cake, ricotta cheese, powdered sugar, candied fruits, chocolate, marzipan or icing, and a liqueur or juice for moisture. Start by draining ricotta and mixing with sugar and flavors, then layer with cake and fruits. Chill to set. This dessert highlights Sicily’s vibrant tastes in under 2 hours of prep.
How do you prepare Sicilian Lemon Granita?
For Sicilian Lemon Granita, dissolve sugar in water to make a syrup, then add fresh lemon juice and zest. Freeze the mixture, scraping every 30 minutes for a fluffy texture. It takes about 4-6 hours total. Serve as a refreshing treat, and make ahead for easy storage in an airtight container.
Can Sicilian desserts be stored?
Yes, Sicilian desserts like cannoli can be stored in the fridge for up to 2 days; keep shells and filling separate to maintain crispness. Cassata lasts 3-4 days refrigerated. Granita can be frozen for up to a week; stir before serving. Always use airtight containers to preserve freshness and flavors.