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Authentic Cannoli Recipe

Make authentic Sicilian cannoli at home with crisp, golden shells and a rich ricotta cream filling. An Italian pastry classic that is easier to make than you think.
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Chocolate chip Classic Sicilian Cannoli with creamy filling and crispy pastry shell. An authentic Italian dessert perfect for special occasions.
Prep Time25 minutes
Cook Time20 minutes
Chill Time2 hours
Total Time2 hours 45 minutes
Servings: 12 Cannoli
Course: Dessert

Ingredients
  

For the Shells

  • 2 cups 250 g all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 teaspoon cocoa powder optional, traditional Sicilian variation
  • 1 tablespoon softened butter or shortening
  • 1 large egg
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 3 to 4 tablespoon marsala wine or white vinegar to bring the dough together
  • Oil for frying vegetable or peanut oil

For the Ricotta Filling

  • 1 and ½ cups whole milk ricotta
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips or candied orange optional

For Assembly

  • Extra powdered sugar for dusting
  • Optional: crushed pistachios for dipping the ends

Essential Equipment

  • Mixing bowls
  • Fine mesh strainer or cheesecloth
  • Rolling Pin
  • Chef’s knife
  • Cutting Board
  • Slotted spoon
  • Tongs
  • Paper towels
  • Cannoli molds or metal tubes
  • Deep fryer or heavy skillet
  • Piping bag with round or star tip
  • Instant-read thermometer

Instructions

Step 1: Drain the Ricotta

  • Place 1 ½ cups ricotta in a cheesecloth or fine mesh strainer over a bowl. Let it drain for at least 1 hour, preferably overnight. This ensures a thick, creamy filling.

Step 2: Make the Cannoli Dough

  • In a mixing bowl, combine flour, sugar, cinnamon, and salt. Add the cold butter and work it in with your fingers until crumbly.
  • Add the egg and Marsala wine, mixing until a dough forms.
  • Knead for 3 to 4 minutes until smooth. Cover and rest for 30 minutes.

Step 3: Roll and Cut the Shells

  • On a floured surface, roll the dough very thin, almost paper-thin.
  • Cut into circles about 4 to 5 inches wide.
  • Wrap each piece around a cannoli mold, sealing with a dab of beaten egg.

Step 4: Fry the Cannoli Shells

  • Heat vegetable oil to 350 to 365 degrees Fahrenheit in a heavy skillet or deep fryer.
  • Fry each shell for 1 to 2 minutes until golden and bubbly.
  • Remove with a slotted spoon and let drain on a paper towel.
  • Slide shells off the molds while still warm and let them cool on a rack.

Step 5: Prepare the Ricotta Filling

  • Transfer drained ricotta to a bowl. Add powdered sugar and vanilla extract, stirring until silky and smooth.
  • Fold in mini chocolate chips or candied orange peel if using.

Step 6: Fill the Cannoli

  • Just before serving, pipe the filling into both ends of each shell using a piping bag.
  • Press chocolate chips or pistachios onto each end for an authentic finish.

Step 7: Serve and Enjoy

  • Dust generously with powdered sugar and enjoy immediately for the perfect contrast of crisp and creamy.

Nutrition

Serving: 1per ConnoliCalories: 290kcalCarbohydrates: 30gProtein: 6gFat: 17gSaturated Fat: 7gSodium: 80mgFiber: 1gSugar: 16g