I love these iconic Sicilian cannoli—crispy fried pastry tubes filled with a sweet, creamy ricotta mixture, often crowned with chopped pistachios, chocolate chips, or candied fruit for a delightful crunchy contrast.

Cannoli Siciliani

Why I’ll Love This Recipe

I find cannoli irresistible because every component is purposeful: the shell is golden and delicate, while the filling is rich, tangy, and scented with citrus. Filling them just before serving keeps the shell crisp, and decorating the ends adds a beautiful finishing flourish. They feel celebratory and timeless.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
sugar
egg yolk (and sometimes egg white)
lard or butter/shortening
a splash of vinegar or honey
ground cinnamon or cocoa powder (optional) for dough
fresh ricotta cheese (preferably sheep’s milk)
powdered sugar
citrus zest, vanilla extract
chocolate chips or chopped candied fruit
chopped pistachios or hazelnuts for garnish

directions

I prepare the dough by mixing flour, sugar, salt, egg yolk (and optionally cocoa or cinnamon), Marsala or vinegar, a bit of lard or shortening, and sometimes honey or vanilla until it forms a firm dough.
I wrap the dough and rest it for about 30 minutes to make it easier to roll.
I roll dough thin (around 1–2 mm) and cut into circles (~10 cm). Then I wrap each over a metal cannoli tube and seal the edge with egg white.
I deep-fry in hot oil or lard until golden and crisp, flipping briefly. I lift them off and drain.
Meanwhile I prepare the filling: well-drained ricotta (sheep’s milk when possible) whipped with powdered sugar, citrus zest, sometimes vanilla or flower water, and optionally chocolate chips or candied peels.
Just before serving, I pipe or spoon the ricotta filling into each cooled shell, filling from both ends to avoid soggy shells.
I garnish the exposed ends with chopped pistachios, chocolate chips, or candied fruit, then dust the shell with powdered sugar.

Servings and timing

Yields about 8–12 cannoli, depending on size.
Prep time (dough + filling resting): 1 hour
Frying and assembly: ~30 minutes
Total time: about 1 hour 30 minutes

Variations

I sometimes include a small amount of cinnamon or cocoa powder in the dough for color and flavor. Others add orange-flower water or rose water for aromatic notes or swap part of the ricotta with mascarpone or goat cheese for depth. Gluten-free versions use rice or almond flour, though texture differs.

storage/reheating

I store unfilled shells in an airtight container at room temperature; they stay crispy for a few days. The ricotta filling keeps well for up to 2 days in the fridge. I avoid filling until just before serving to preserve shell crunch—otherwise the pastry softens quickly.
Reheating isn’t recommended—cannoli are best eaten fresh and at room temperature.

FAQs

What gives cannoli their crisp shell?

I let the dough rest and roll it paper-thin before frying in hot oil or lard. Sealing the dough tightly on metal tubes prevents leakage and yields a light, crunchy texture.

Can I use cow’s-milk ricotta?

Yes—I often use well-drained cow’s-milk ricotta. For a traditional tang, mixing in a little goat cheese or sheep’s ricotta is ideal when available.

Why fill cannoli just before serving?

Filling early makes the shell absorb moisture and lose crispness. Filling last-minute keeps them crunchy and delicious.

Where did cannoli originate?

Cannoli originated in Sicily, possibly in Caltanissetta or Palermo, during Arab rule (9th–11th centuries). They were initially carnival treats, possibly fertility symbols, before becoming year‑round favorites across Sicily.

Why are pistachios and candied fruit used?

These bright garnishes reflect Arab influence and Sicilian tradition—pistachios and candied peels add color, texture, and flavor contrast to the creamy filling.

Conclusion

I find Cannoli Siciliani to be elegant and joyous—crispy, creamy, and fragrant with citrus and ricotta. They represent the rich culinary heritage of Sicily, perfect for a festive treat or special dessert. Each bite is a harmonious contrast of textures and flavors—a timeless pleasure.