There are a lot of recipes you can improvise with, but when it comes to Sicilian Cannoli, it has to be authentic. That’s why I’ve spent a fair amount of time experimenting and researching, and on this journey, I’ve realized that to share the recipe, it is important to know some background of this recipe first. 

The history of the well-known Sicilian Cannoli 

The heritage of the famous Sicilian cannoli goes way back, and it’s Moorish Harem, Monasteries, and a special kind of flour.

Sicilian Cannoli. This crisp, tube-shaped cake is filled with ricotta cheese, and it’s almost impossible not to love it. It is impossible to imagine a trip to Sicily without eating Cannoli; it is like a weekend in Germany with no Bratwurst sausages, cabbage, potatoes, or Beer. Not to mention Paris without croissants. 

They are officially called Cannoli Siciliani in Sicily. One is sufficient, even though their sizes vary from 3.5 – 7.8 inches (9-20 cm). It is also commonly known as cannolo, even though it is singularly cannolo. It is a complicated story. It starts with one and ends with the entire dish.

They are available all over the world, but you should still try them right where they were made. Similar story to the one of Sorbillo and L’Antica Pizzeria Da Michele. It’s about more than self-suggestion.

If you like this cannoli recipe, try Sicilian Cassata cake, Maritozzi (Italian Sweet Bun), and Canestrelli (Italian Egg Yolk Cookies).

Caltanissetta

Every food has a story. The history of Sicilian Cannoli is found in Caltanissetta. This gives another perspective on the delicious pastry. It can be accompanied by chocolate, candied fruit, and bits of Italian pistachio.

Caltanissetta, located in central Sicily, is often called Cannoli’s birthplace. This delicious delight is often called “Moses’ staff” or “King’s scepter.”

All this was at 568 meters (1,864 ft), the second highest point of Sicily (after Ena at 912 meters 2992.13ft). Caltanissetta is derived from the Arabic kalat-nisa, which means Women’s Castle. 

Although there are many myths and legends about this delicious delicacy’s origins, some historical facts can be trusted: Caltanisset was established by Arabs. There was likely (sadly) a harem that housed the emir and the women who were responsible for creating the cannoli recipe. Some Arabic words are still spoken today by the local population.

Caltanissetta used to be a strategic outpost and one of the largest Arab centers in Sicily. Pietrarosa is one of the most significant castles in Sicily. It was built in the 9th Century as a military watchtower on the Salso River, which is where the city was developed. Only a remnant of the “Redstone” is left today.

For hundreds of years, Sicily was under Arab rule. This left behind a rich legacy, including culinary traditions and cult dishes like the famous Sicilian pastry.

One of the stories often associated with “Women’s Castle,” who created the tradition of stuffing puff pastry filled with ricotta as a way to welcome their loved ones when they arrived from Palermo, northern Sicily. Cannoli was the perfect dessert to make upon arrival.

The hollow shell was created by wrapping the dough in thick, imported, and cultivated sugarcane. This grew in the surrounding areas, creating tube-shaped biscuits with crunchy, bubbly, rough surfaces resembling volcanic craters.

The hard “zest,” which is the outer shell of Sicilian Cannoli, remained fresh for days. It was then stuffed with fresh sheep’s milk ricotta just before it was served. This ensured that it remained firm. 

From the harem up to the monastery

Another legend states that Cannoli was moved from harems into nearby monasteries in later years and became very popular among local nuns. “When the Norman Empire rose in 1086, Arab rule was ended. The Arabs were not expelled. They converted to Christianity and became part of society.

Local historians claim that the “Women of the castle” passed their recipe on to the nuns. They had a long tradition of making Cannoli as a dessert. 

Special flour

Lilo Defria is a Caltanissetta “master” who has been making desserts for over 25 years and also keeping track of their history. He was awarded numerous recognitions and awards, including the “Star for Labor” assignment by the President of the Republic for his “exceptional merits in competence, diligence, and morality during his work”. His efforts were also a part of the promotion of the cultural tradition of Sicily.

Caltanissetta’s ancestors cultivated a soft, diverse, and delicious variety of wheat flour that was perfect for desserts. This was the first type to make cannoli, and it was originally filled with ricotta and honey. This type of flour, called maiorca flour, is still produced in Sicily by the old stone mill. 

The local masters make cannolo with sheep and goat ricotta today. However, they also use sheep’s milk which, according to confectioners, is more delicious and easier to digest. Also, vanilla, pumpkin seeds, and chocolate are added. Cannoli can be enjoyed with coffee or as a dessert after a meal. It is a timeless symbol of the multi-culturalism of all Sicilians.

Original Sicilian Cannoli Recipe

Even the most skilled Sicilian chef will admit that it is difficult to make cannoli shells. The dough is made from flour, lard, and Marsala. It can also be sugar, egg, cocoa powder, cinnamon or orange zest.

When frying, it must be wrapped carefully around a rod. Cannoli are a popular dessert all over the globe. They taste best when they are filled right before eating to preserve the contrast between the creamy center and the crisp outer layer.

Although the shells are typically fried, there are many pastry shops and cookbooks that offer baked versions. Vacuum-packed shells are also available commercially. They used sheep’s or goat’s milk ricotta in Sicily for their cannoli.

The fillings for cannoli are varied around the globe, from whipped cream to pastry cream and custard to cow’s milk cream ricotta.

Luigi Falanga is the owner of Falanga, a prestigious Sicilian pastry business. He says that the secret to sumptuous cannoli fillings is to let the ricotta mixture and sugar rest in the refrigerator overnight. This allows the sugar to dissolve and the cheese to combine seamlessly to give it that rich mouthfeel.

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Sicilian Cannoli Recipe

Ingredients

Cannoli Dough

• 2 cups Maiorca flour (If you can’t find it, all-purpose flour)
• ¼ tsp of cocoa powder
• 2 TBSP of confectioners sugar (you can use granulated also)
• 1 egg
• Pinch of salt
• ⅛ cup of cold butter (cut into cubes)
• ¼ cup of Marsala wine (more if required)
• 8 cups of canola oil for frying (Or another vegetable oil)
• 1 egg, for egg wash for sealing the dough on cannoli (well beaten)

Cannoli Filling

• 3 cups of ricotta cheese, well stained (without liquid)
• ¾ cups of powdered sugar
• pinch of salt
• ½ cup of chocolate chips

Toppings

• candied slices of orange
• pistachios, crushed
• chocolate chips

Instructions

Cannoli Shells

1. Mix flour, cocoa powder, sugar, and salt in a large bowl. Mix in butter and egg. Mix until the butter is crumbly. Mix in marsala wine in smaller amounts at a time until the dough is formed. You may need to add some more wine to make a soft doughy mixture.
2. The dough should be taken out of the bowl. Knead the dough for 10 minutes on a floured surface. Form the dough into a ball. Transfer to a bowl. Let the dough rest at room temperature for at least 30 minutes or up to 2 hours. Be sure to cover it.
3. Add vegetable oil to a large pan and preheat to 340 – 355F.
4. Use half a dough at a time. Keep the other half in the bowl. Roll the dough thinly onto a floured surface. A pasta machine or a rolling pin can be used to make the dough thin.
5. Cut the dough into rounds using a 4-inch cookie cutter or a shape of a cup. You can wrap individual dough circles around to form a cannoli shape. Brush about 1 inch or less of the one end with beaten eggs (use your fingertip or pastry brush). To seal the dough around the cannoli mold, press the edge on the opposite side.
6. Use metal tongs to place the shell into the oil carefully. Fry until crisp and golden brown, approximately 1 to 2 minutes. Be sure to monitor oil temperature so that oil doesn’t burn shells. You can fry as many as 5-6 shells at once.
7. Use metal tongs to remove the cannoli shells from the oil. Once you have removed the shells, let them drain into the pot. Then move to paper towels and drain. Wrap a paper towel around the cannoli shell and slide it off.
8. Allow cannoli shells to cool, then continue the process with the remaining dough circles. Use the flour scraps to shake off any excess flour, then press together, place in a bowl, and allow to rest for at least 10 minutes before reusing. 
9. Let cool on a wire rack, then fill with cannoli filling. Decorate as desired with melted chocolate, chopped pistachios, or mini chocolate chips.

Cannoli Filling

1. The ricotta can be whipped with a mixer or by hand. It should take about 2 to 3 minutes. Add the powdered sugar to the ricotta. Use a spatula or wooden spoon to gently fold the powdered sugar into the ricotta. Continue this process until it is smooth and well combined. If desired, add the chocolate chips.
2. Move the filling to a piping bag with a large, round tip—pipe in the filling into the cooled cannoli shells. You can also use a spoon, an ordinary plastic bag, and then cut the tip.
3. Place the ricotta mixture in a pastry bag. Squeeze the fillings into each cannoli shell from both sides. Enjoy!

Notes

• To make the best Sicilian Cannoli,  let the ricotta mixture rest in the refrigerator for 24 hours or at least overnight. 
• It is easier to make the Ricotta mixture for Sicilian Cannoli using an electric mixer, but don’t! Use your hands; otherwise, it could turn out watery, and you’ll need to add more sugar to thicken it. 

Do you enjoy Taco Bell Chalupa? Using this easy Taco Bell Chalupa recipe, you can prepare them at home in no time. The crunchy, puffy structure of the chalupa bread will transform your next Taco Tuesday into a family staple.

This is a dish that my family always wants! These handmade chalupas are our go-to for a quick weekday supper that’s both entertaining and delicious! Chalupas have sturdier shells than regular corn or wheat taco shells. They’re the ideal blend of crispy and puffy.

Let’s learn how to prepare chalupas for a delicious homemade meal!

Chalupas: What are They?

The chalupa is a South-Central Mexican specialty. Authentic chalupas are produced by forming and frying masa batter into the appearance of a boat. Only salsa cheese and shredded lettuce are used to top the flat-fried flatbread.

The American Taco Bell chalupa supreme resembles a fried flatbread/taco combination. Only a few pantry goods and some oil are needed to make the fried shells. The contents are adjustable as long as you have the components to construct the shell!

What is the Difference Between Tacos and Chalupa?

Although the toppings for tacos and chalupas are similar, some parts of the world do not include meat in their chalupas. They keep the toppings simple with salsa, cheese and lettuce.

The shell is what makes tacos different from chalupas. Although you can use the taco holders both ways, traditional tacos come with corn tortillas and are soft-shelled. American versions might have crispy folded shells or wheat tortillas instead. Chalupas are rigid and boat-shaped.

More Information About Chalupa Shells

This is a recipe for a homemade/copycat Taco Bell chalupa supreme. Their shells are formed like taco shells and loaded with ground beef and garnishes, comparable to flatbread. The shell for this chalupa dish is a variation of Native American fry bread (also known as Navajo fry bread).

I found and fell in love with this bread while camping with my brother in Arizona. I roll out the dough to the diameter of a tiny tortilla and cook it to form the taco shell. The fried bread looks like a flat funnel cake. It is the closest approximation I’ve found to Taco Bell’s chalupa bread’s thin, bready exterior.

Are Taco Bell Chalupas Good?

The Chalupa Supreme is a popular choice for vegetarians as well as meat-eaters. It can be filled with beef or black beans, making it a crowd favorite. The thick, soft shell is what makes this dish stand out. Once you take a bite, the sensations in your mouth are so good that are hard to describe. The dish is flawless and every Taco Bell order should include a Chalupa.

Main Ingredients for Taco Bell Chalupa Copycat Recipe

Ground Beef

For my Taco Bell chalupa recipe, I use an 80/20 ground beef blend, which means it’s approximately 80 percent lean beef and 20 percent fat. This type is great because the fat adds taste, although a leaner cut can be substituted. Fresh is ideal, so have your butcher mince it for you.

Seasonings

I prefer to prepare my own ground beef seasoning blend so that I have more power over the flavor by utilizing the spices I have available in my spice cupboard. Chili powder, paprika, salt, cumin, coriander, and cayenne pepper are used to make this “taco seasoning.” 1 tablespoon + 1 teaspoon store-bought spice mix can be substituted.

Cornstarch

I add a little cornstarch to the seasoning mixture to help thicken the beef and bind the spices to the meat.

Iceberg Lettuce

Although lettuce isn’t commonly used in tacos, shredded iceberg lettuce gives this meal a crunch. If necessary, use shredded romaine lettuce; however, it may be more challenging to load into the shell.

All the Cheeses

Colby Jack cheese has a creamy consistency and a tangy taste, akin to mild Cheddar cheese. For a stronger flavor, replace the Colby Jack with any semi-hard cheese such as Cheddar, Monterey Jack, or Pepper Jack.

Tomatoes

Rather than pico de gallo, I cover the chalupas with chopped tomatoes for a healthy, fresh touch. I prefer Roma tomatoes, but any type would do.

AP Flour

With this dish, I use AP flour. It’s a multipurpose flour that may be used in a variety of baked and fried dishes. Although self-rising flour has baking powder, I like to use all-purpose flour and the baking powder myself.

The Sour cream

The chilled sour cream balances out the seasoned beef. It provides a velvety flavor to the chalupa and helps to hold the levels of ingredients together within the shell. Use Greek yogurt instead of sour cream for a lighter version.

Hints & Techniques for Making Chalupas at Home

Variants/ Replacements for this Dish

• For a vegetarian replica of this meal, use black beans for the seasoned ground beef.
• You may use ground chicken or turkey for the ground beef in your chalupa supremes. Use minced chicken for convenience.
• The nicest part about making your own chalupas is how you can top them with anything you want. Add a dollop of guacamole or pico de gallo for a deluxe touch.

Instructions for Preparing Chalupa Shells

Fresh chalupa shells are the greatest! They may be reheated for around 3 minutes under the broiler or in an air fryer set to 350 F (180 C).

• Fry in advance – The fried chalupa shells may be stored in sealed containers for two days.
• Put it in the fridge – The dough may be prepared up to a day ahead of time and chilled until intended use.
• Freeze – The dough circles may be formed and then placed between sheets of wax paper. Put in a Ziploc bag and freeze until ready to cook. They could be prepared up to a week ahead of time.

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List of Ingredients:

The Shell:

• ½ tsp kosher salt
• 1 tsp white vinegar
• 1 tbsp baking soda
• 1 cup whole milk
• 2½ cups AP flour, more if required
• Vegetable oil for frying

The Spiced Ground Beef:

• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp cayenne
• ½ tsp paprika
• ½ tsp kosher salt
• 1 tsp chili powder
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 lb. of 80/20 ground beef

The Toppings:

• Hot sauce (if you want)
• ¼ cup sour cream
• ½ cup grated Colby Jack cheese
• 1 cup shredded iceberg lettuce
• 1 medium Roma tomato, cored and diced

Directions:

Making the chalupa shells:

1. Whisk together the flour, baking soda, and salt in a medium mixing basin. Add the vinegar and milk and stir until a rough dough forms.
2. Place the batter on a floured, clean surface. Knead the mixture until it comes together, then split it into 8 equal portions (approximately 75 g each).
3. Add in enough oil to a cast iron pan so that it reaches 1 1/2″ up the side. Heat the oil at 325 F or 170 C on medium heat.
4. Flatten each dough ball into a 6-inch circle.
5. Taking one at a time, gently put one of the flattened-out dough portions in the heated oil. Fry for 30 seconds, or until the bottom is golden brown but not quite burnt; otherwise, the sheet will not fold.
6. Turn and form into a taco shell, cooking for 30 seconds more on each side.
7. Drain the fried bread on paper towels. Continue with the rest of the dough.

Making the seasoned ground beef:

1. In a small bowl, whisk together the chili powder, cornstarch, paprika, salt, cumin, coriander, and cayenne.
2. Using paper towels, pat the meat dry. Heat the oil in a big cast iron skillet over medium-high heat. Cook, tossing regularly and breaking up the meat with a wooden spoon until the ground beef is browned, approximately six minutes.
3. Stir in the spice blend and 1/3 cup water. Take off the heat after stirring to mix.

Filling the Shell:

Stuff each chalupa shell halfway with seasoned ground meat. Serve with shredded lettuce, sour cream, cheese, and tomatoes on top. Serve right away with hot sauce on top. Enjoy!

See more Popular Copycat Recipes Below:

Copycat Panda Express Orange Chicken Recipe

Popeyes Chicken Sandwich Recipe (Copycat)

Homemade Chick-fil-A Sauce Copycat Recipe

How to Make Chicken Minis

El Pollo Loco Chicken Recipe (Copycat)

Chick-Fil-A Chicken Salad Copycat Recipe

Authentic Arby’s Jamocha Shake Copycat Recipe

Arby’s Beef and Cheddar Sandwich Copycat Recipe

Arby’s Bronco Berry Sauce Copycat Easy Recipe

With succulent chicken thighs cooked crisp and coated in a miraculously perfect copycat sauce, Panda Express orange chicken is a must-try! It is the most famous item on the menu, and I’m sure you can see why. This dish will make you dance in your chair as you devour it since it is so amazing!

If you’re hungry for Chinese food that’s both economical and easy to prepare, this is the meal for you. From start to end, it’s crunchy, savory, and ready in under 30 minutes.

If you like this recipe, be sure to check this Panda Express Beijing Beef Recipe!

Recipe for Panda Express Orange Chicken (Copycat)

The flavor of this Orange Chicken dish is identical to that of the famous Panda Express restaurant meal. The only exception is that it’s simple to create at home for a lower price. This recipe produces extremely soft chicken meat that has been marinated in a zesty orange sauce. I believe it easily outperforms the take-out equivalent!

Another advantage of creating it at home is that you can completely control and change the ingredients as needed. For example, suppose you have a more prominent family or are having a party. In that case, you may double or quadruple the recipe.

There may be many ingredients involved and many plates to clean, but this really does go together easily. Once you have a platter of delicious chicken, you’ll forget about the mountain of pans you left behind!

How to Prepare Panda Express Orange Chicken:

• Begin by making the sauce: Mix cornstarch, rice wine, water, orange juice, sesame oil, white sugar, brown sugar, white vinegar, orange zest, ginger, garlic, and red pepper flakes to produce the renowned sauce. You stir it first, then leave it until later.
• Getting the chicken ready: To cook the chicken thighs, get two shallow dishes, add a whisked and salted egg to one, and put the flour and cornstarch combination in the other. The chicken chunks should then be dipped in the egg mix before being dredged in the flour dish.
• Fry: In a large skillet or frying wok, heat the oil to 375 degrees F and fry the chicken chunks in groups until brown and cooked completely. When you’re finished, set it to the side.
• Bring the sauce to a boil: Remove all but one tablespoon of the oil from the pan and add the sauce. Then, while stirring constantly, heat it until boiling.
• Return the Chicken to the Sauce: Return the fried chicken to the sauce and toss until fully mixed. Once the sauce has thickened, the meal is ready. Serve with a side of rice.

Variations on the Panda Express Orange Chicken Recipe:

• Vegetables: To make it healthy, stir-fry some vegetables in the pan before pouring the sauce back in. Chopped bell peppers, chopped red onion, broccoli, bok choy, and sugar snap peas would be some wonderful additions.
• Make it Hotter: If you want your Chinese food fiery, add extra red pepper flakes, as well as some hot sauce or cayenne pepper, to the sauce.
• Make it better for you: Replace sweets with honey or maple syrup for a healthier alternative. Alternatively, the chicken can be gently fried or baked and then chopped into bits.
• Alternative Meats: This dish can also be made using pig or beef.
• Vegetarian: Use tofu to make it vegetarian. You may fry or bake firm tofu until golden and then use it in this dish.
• Add crushed peanuts, red pepper flakes, sliced scallions, and sesame seeds to customize your dish.

How do you keep orange chicken fresh?

• Store them in the fridge for up to 3 days in an airtight container. Keep in mind that the meat may get somewhat wet and less crunchy in the fridge.
• You can alternatively prepare the chicken and sauce separately and freeze them for up to 3 months. When ready to serve, thaw and mix.

Tips for making a panda orange chicken:

• Use chicken thighs for the most remarkable results since they are more tender.
• For a healthy alternative, you could even use chicken breast.
• Don’t leave off the orange zest; it gives the meal a lovely scent.
• You can also use the sauce to bake the chicken in for a more beneficial choice.
• If you don’t have brown sugar on hand, add white sugar.
• If you’re going to cook the chicken, make sure it’s on a wire rack beforehand. Then, if desired, use a paper towel.

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List of Ingredients

• pinch of black pepper
• 1 1/2 tsp salt
• 2 tbsp canola oil
• 1/4 cup flour
• 1/2 cup cornstarch
• 1 egg
• 2 lb boneless skinless chicken thighs

The Sauce:

• 1/4 tsp hot pepper flakes (add more for extra heat!)
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp ginger root (minced)
• 2 tbsp rice wine
• 2 tbsp water
• 4 tbsp white sugar
• 4 tbsp brown sugar
• 8 tbsp white vinegar
• zest of 1 orange
• 3 cloves garlic (minced)
• 1/4 cup orange juice
• 1/4 cup soy sauce

Directions

1. In a mixing dish, whisk together all of the sauce ingredients and put them aside.
2. In a small dish, mix together the egg, salt, pepper, and 1 tablespoon of oil.
3. Put 1/2 cup of cornstarch and flour into a shallow dish and whisk well to combine.
4. Add enough oil to a big frying pan over medium-high heat to deep fry the chicken pieces—Preheat the oil to 375 degrees Fahrenheit.
5. When the oil is heated, dunk the chicken chunks in the beaten eggs first, then in the flour mix before placing them in the pan.
6. Do not overfill the pan with chicken pieces; if necessary, cook in groups.
7. Fry the chunks for 3 to 4 minutes on each side or until golden and crunchy. Place on a cooling rack once fried.
8. Remove most of the oil from the pan, reserving about 1 tablespoon. Pour in the orange sauce and bring it to a boil.
9. Take the pan off the heat and mix in the cooked chicken until thoroughly covered.
10. Serve with rice with a garnish of orange zest, sesame seeds, and green onions, if preferred.

Panda Express Orange Chicken Video Recipe

Conclusion

I hope you’ve liked this Panda Express Orange Chicken as much as I did preparing the recipe! If you have any questions or suggestions for this Copycat recipe, please share your thoughts in the comments section. Share this Panda Express Recipe on your social media. Thanks!