Crispy pastry shells filled with sweet ricotta cream
Cannoli Siciliani
Prep Time
40 min
Cook Time
15 min
Total Time
55 min
Servings
12
12 cannoli
Difficulty
Advanced
Cost
Moderate
$$
Cannoli Siciliani
Crispy pastry shells filled with sweet ricotta cream
★4.5(24)
Iconic Sicilian pastry tubes with shatteringly crispy shells filled with sweetened ricotta cream studded with chocolate chips and candied citrus. The ultimate Italian pastry.
40m
Prep Time
15m
Cook Time
55m
Total Time
12
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
The cannolo is Sicily's most famous export—a crispy fried tube filled at the last moment with impossibly creamy ricotta. The contrast of crispy shell and smooth filling is unmatched in the pastry world.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 2 cups all-purpose flour, 2 tbsp sugar, 2 tbsp lard or butter for shells
- 1/2 cup Marsala wine for shell dough
- 2 lbs whole-milk ricotta, drained overnight
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
- Vegetable oil for frying, chopped pistachios for garnish
Instructions
- 1
Make dough: mix flour, sugar, salt, and lard, add Marsala to form a smooth dough. Rest 30 minutes.
- 2
Roll dough paper-thin, cut into 4-inch circles, wrap around cannoli tubes, and seal with egg wash.
- 3
Fry in 350°F oil for 2-3 minutes until golden and bubbly. Slide off tubes and cool completely.
- 4
Beat drained ricotta with powdered sugar until smooth, then fold in chocolate chips.
- 5
Pipe filling into shells from both ends just before serving. Dip ends in chopped pistachios and dust with powdered sugar.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Marsala wineWhite wine or white wine vinegar
Marsala adds distinct flavor but any acid helps the shell texture
Whole-milk ricottaImpastata ricotta (extra dry)
Impastata doesn't need draining and gives a smoother result
Tips & Storage
Pro Tips
Drain ricotta in cheesecloth overnight in the fridge—this step is non-negotiable for proper filling.
Fill the shells at the last possible moment to maintain the crispy-creamy contrast.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store unfilled shells in an airtight container for 3 days. Keep filling refrigerated separately.
Reheating
Cannoli cannot be reheated. Fill fresh shells with chilled filling just before serving.
Nutrition Facts
Per serving (35mg) · 12 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates12g
Fat34g
Fiber120mg
Sugar1g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I buy pre-made shells?
- Yes, quality pre-made cannoli shells are available at Italian bakeries and online.
- Why is my filling runny?
- The ricotta wasn't drained long enough. Drain overnight in cheesecloth for best results.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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