Image of the recipe dish

Cannoli

Sicily,

By LuciaInTheKitchen

2

Last edited: 16:12, 12-03-2025

About This Recipe

Cannoli are one of Sicily’s most beloved desserts, a perfect balance of crunch and creaminess. Traditionally, they are made with delicate, crispy fried shells filled with a smooth, sweet ricotta mixture, often with hints of citrus and chocolate. Every Sicilian family has their own way of making them, but one rule remains—fresh, high-quality ricotta is essential. These treats are best enjoyed freshly filled, ensuring the perfect contrast between the crunchy shell and the creamy, velvety filling.

Ingredients

Serves: 12-6

Time: 150 mins

For the shells:
  • 250g (2 cups) all-purpose flour
  • 30g (2 tbsp) sugar
  • 30g (2 tbsp) butter or lard
  • 1 egg yolk
  • 60ml (¼ cup) Marsala wine (or white wine)
  • 1 tbsp white vinegar
  • ½ tsp cinnamon
  • A pinch of salt
  • Oil for frying (vegetable or sunflower)
  • 1 egg white (for sealing the dough)

For the filling:
  • 500g (2 cups) fresh ricotta cheese (sheep’s milk if possible)
  • 150g (¾ cup) powdered sugar
  • ½ tsp vanilla extract
  • 50g (¼ cup) dark chocolate chips (optional)
  • Zest of 1 orange
  • Chopped pistachios or candied fruit for garnish
  • Powdered sugar for dusting

Method

Make the shells:

  1. In a bowl, mix flour, sugar, cinnamon, and salt. Add butter (or lard) and rub it into the flour until crumbly.
  2. Add the egg yolk, Marsala wine, and vinegar, then knead into a smooth dough. Wrap and let it rest for 1 hour.
  3. Roll out the dough thinly and cut into 10cm (4-inch) circles. Wrap each around a metal cannoli mold, sealing the edge with egg white.
  4. Heat oil to 180°C (350°F) and fry the shells until golden and crisp. Drain on paper towels and let cool before removing molds.

Prepare the filling:

  1. Strain the ricotta through a sieve for a smooth texture. Mix with powdered sugar, vanilla, orange zest, and chocolate chips.
  2. Fill a piping bag with the ricotta mixture and pipe into the cooled shells.
  3. Finishing touches:
  4. Dip the ends in chopped pistachios or candied fruit, then dust with powdered sugar. Serve immediately for the best texture.

Comments

2

AnnaLovesRisotto on March 14, 2025, 10:46 a.m.

This is my favorite dessert! I need to learn how to make them so thank you for sharing the recipe!

AnnaLovesRisotto on March 14, 2025, 10:46 a.m.

This is my favorite dessert! I need to learn how to make them so thank you for sharing the recipe!