Dessert · Sicilia

Authentic Sicilian Cannoli Recipe – Crispy & Creamy

Name: Authentic Sicilian Cannoli Recipe – Crispy & Creamy
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 250 g (2 cups) 00 flour; 30 g (2 tbsp) lard or unsalted butter, cold and cubed; 30 g (2 tbsp) caster sugar; 1 tsp unsweetened cocoa powder; 1 tsp ground cinnamon; 60 ml (¼ cup) dry Marsala wine, plus more if needed; 1 egg white, lightly beaten (for sealing); 1 litre (4 cups) sunflower oil, for frying; 500 g (2¼ cups) fresh sheep's milk ricotta, well drained; 150 g (¾ cup) icing sugar, sifted; 80 g (½ cup) dark chocolate chips or finely chopped dark chocolate; 60 g (½ cup) shelled pistachios, roughly chopped; Candied orange peel, to garnish (optional)

Cannoli Siciliani are the undisputed symbol of Sicilian pastry — and for good reason. A shattering fried shell gives way to a lusciously creamy ricotta filling studded with chocolate chips and pistachios, creating that legendary contrast of textures. Made the authentic Sicilian way, with sheep's milk ricotta and a shell dough enriched with Marsala wine, these are worlds apart from anything you'll find outside the island.

40Prep (min)

20Cook (min)

60Total (min)

12Serves

MediumDifficulty

Authentic Sicilian Cannoli Recipe – Crispy & Creamy

Ingredients

250 g (2 cups) 00 flour
30 g (2 tbsp) lard or unsalted butter, cold and cubed
30 g (2 tbsp) caster sugar
1 tsp unsweetened cocoa powder
1 tsp ground cinnamon
60 ml (¼ cup) dry Marsala wine, plus more if needed
1 egg white, lightly beaten (for sealing)
1 litre (4 cups) sunflower oil, for frying
500 g (2¼ cups) fresh sheep's milk ricotta, well drained
150 g (¾ cup) icing sugar, sifted
80 g (½ cup) dark chocolate chips or finely chopped dark chocolate
60 g (½ cup) shelled pistachios, roughly chopped
Candied orange peel, to garnish (optional)

Method

Drain the ricotta in a fine-mesh sieve set over a bowl for at least 2 hours (or overnight in the fridge) until it is thick and no excess liquid remains. This step is non-negotiable for a firm, creamy filling.
Make the shell dough: combine flour, sugar, cocoa and cinnamon in a bowl. Rub in the lard until the mixture resembles coarse breadcrumbs. Add the Marsala gradually and knead for 5–7 minutes until you have a smooth, firm dough. Wrap in cling film and rest at room temperature for 30 minutes.
Meanwhile, prepare the filling: beat the drained ricotta with the icing sugar until silky and smooth. Fold in the chocolate chips. Refrigerate until needed.
On a lightly floured surface, roll the dough out very thin — about 2 mm. Cut out 10 cm (4-inch) circles or ovals. Wrap each piece loosely around a metal cannoli tube, sealing the overlapping edge with a dab of egg white. Press firmly to seal.
Heat the sunflower oil in a deep, heavy-bottomed pan to 175–180 °C (345–355 °F). Fry the cannoli shells in batches of 3–4, turning them gently, for 2–3 minutes until deep golden and blistered all over. Remove with a slotted spoon and drain on kitchen paper.
Once the shells are completely cool, carefully slide them off the tubes. Fill a piping bag fitted with a large star or plain nozzle with the chilled ricotta cream.
Pipe the ricotta filling generously into both ends of each shell, meeting in the middle. Garnish each end with chopped pistachios and a small piece of candied orange peel. Dust with icing sugar and serve immediately.

Tips from the kitchen

💡 Sheep's milk ricotta is essential for authentic flavour and a denser texture — cow's milk ricotta is wetter and milder. If sheep's milk is unavailable, drain cow's milk ricotta overnight and accept a slightly lighter result.

💡 Never fill cannoli in advance: the shell will absorb moisture from the filling and lose its crunch. Fill them at the very last moment before serving.

💡 Keep unused fried shells in an airtight tin at room temperature for up to 3 days, and the ricotta filling refrigerated for up to 2 days — then assemble to order.

Frequently asked questions

Can I bake the cannoli shells instead of frying them?

Technically yes, but the result will not be authentic. Frying in hot oil creates the characteristic blistered, shattering texture that defines a true cannoli shell. Baked shells tend to be harder and drier rather than crunchily flaky.

What can I use if I don't have cannoli tubes?

You can fashion tubes from thick aluminium foil rolled around a wooden dowel or the handle of a wooden spoon — aim for a cylinder about 2 cm in diameter. Make sure they are tightly rolled so they don't unravel in the hot oil.

Why is my ricotta filling too runny?

The ricotta was not drained sufficiently. Fresh sheep's milk ricotta holds a lot of whey. Always drain it in a sieve for a minimum of 2 hours, or ideally overnight under light refrigeration. Do not skip this step or the filling will weep and soften the shells instantly.