Ingredients

For the Cannoli Bucce

250 g (8.8 oz) Italian “00” flour

250 g (8.8 oz) finely ground durum wheat semolina flour

2 tablespoons granulated sugar

1 teaspoon unsweetened cocoa powder

Seeds from ½ vanilla bean

100 g (3½ oz) leaf lard, cut into small pieces

    Cold butter can be used as a substitute.

200 ml (¾ cup + 1 tablespoon) water

2 tablespoons white vinegar

A Note About the Liquid: The amount of water is approximate and depends on how much liquid the flour absorbs. Add the water gradually, a little at a time, until the dough reaches the proper consistency. You may not need all of it.

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Method

1. Prepare the Dry Ingredients

Sift the 00 flour and durum wheat semolina together into a large bowl. Add the sugar, cocoa powder, and seeds from the vanilla bean. Mix everything together until evenly combined.

2. Add the Leaf Lard

Add the leaf lard, cut into small pieces. Using your fingertips, work the lard into the flour mixture until you obtain a fine, sandy texture, similar to what you would have when preparing shortcrust pastry. This is the sablage method—the same technique used when making pasta brisée.

3. Add the Water and Vinegar

Combine the water and white vinegar. Begin adding the liquid a little at a time, kneading until the dough comes together. Do not add all the liquid at once. The amount needed will depend on your flour. Continue kneading just until you have a smooth, firm, and workable dough. The Little Secret Behind Those Beautiful Bubbles. The vinegar isn’t there by accident!

Adding vinegar to the water helps create the small, characteristic bubbles that form all over the bucce as they fry. Those beautiful bubbles are part of what gives traditional Sicilian cannoli shells their delicate, crisp texture and unmistakable appearance.

4. Rest the Dough

Once the dough is smooth and firm, wrap it tightly in plastic wrap and refrigerate for at least 2 hours. This resting time is important. It allows the dough to relax, making it easier to roll and shape. After resting, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes. Knead the dough again briefly, then roll it into a long cylinder.

5. Roll and Shape the Bucce

Cut small pieces from the cylinder and roll each piece out very thin into an oval shape. Wrap each oval of dough around a cannoli mold, slightly overlapping the edges. Lightly moisten one edge with a little water and press the edges together firmly to seal the dough around the mold.

Repeat with the remaining dough.

6. Fry the Bucce

Heat the frying oil to approximately 175–180°C (350–355°F).

Carefully place the prepared cannoli molds into the hot oil and fry until the bucce are golden, crisp, and beautifully blistered. As they fry, those characteristic little bubbles will begin to appear, creating the delicate texture that traditional Sicilian cannoli are known for.  Carefully remove the molds from the oil and drain the shells on paper towels. Allow them to cool slightly, then gently slide the molds out of the bucce. And that’s it, the perfect bucce are ready to be filled! 🇮🇹❤️

Traditional Ricotta Cream Ingredients:

500 grams of ricotta, preferably sheep's mild ricotta

200 grams of granulated sugar

Method: 

1. Sift the Ricotta

Place the ricotta in a fine mesh sieve and press it through with a spoon or spatula until perfectly smooth. This is an important step for achieving the silky texture of a traditional cannoli cream.

2. Add the Sugar

Add the 200g of sugar to the sifted ricotta and mix thoroughly until the sugar is completely incorporated and the cream is smooth.

3. Let it Rest.

Cover and refrigerate the ricotta cream for several hours, preferably overnight. This allows the sugar to dissolve completely and the ricotta to develop a beautifully creamy consistency.

4. Fill the Bucce

Just before serving, give the ricotta cream a gentle stir. For an extra traditional touch, miniature chocolate chips can be folded into the ricotta cream. Transfer it to a piping bag and fill the cooled cannoli bocce from both ends.

Finishing the Cannoli

The ends of the filled cannoli can be decorated according to your preference with candied fruit, such as candied orange peal or candied cherries, or with crushed pistachios.

And the last touch to complete the magic: generously dust the cannoli with powdered sugar just before serving. The buck should be filled as close to serving as possible, so they remain wonderfully crisp while the ricotta cream stays smooth and creamy.