Cannoli Siciliani
Classic Sicilian pastry shells filled with sweet ricotta cream, orange zest, and chocolate or pistachio. Crisp, rich, and iconic.
Prep Time
60 min
Cook Time
25 min
Serving
12
Difficulty
Easy
Cannoli trace their roots to Sicily—especially Palermo and Caltanissetta. The shells are traditionally rolled thin, wrapped around metal tubes, and fried until blistered and crisp. The filling must be well-drained ricotta; excess moisture ruins the texture. Some regions add candied fruit, others chocolate chips, pistachios, or cinnamon. Fill only just before serving to preserve crunch. Good ricotta is non-negotiable.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 2 tbsp cold butter or lard
- 1 egg
- ¼ cup Marsala wine (or white wine)
- Additional water as needed
- Oil for frying
- Filling:
- 2 cups ricotta (well drained overnight)
- ½ cup powdered sugar
- ½ tsp vanilla extract
- Zest of 1 orange
- ¼ cup mini chocolate chips or finely chopped pistachios (optional)
- Garnish:
- Extra pistachios or chocolate chips
- Powdered sugar for dusting
Nutritional Information
- Calories: 300
- Carbohydrates: 30 g
- Protein: 8 g
- Fat: 15 g
- Fiber: 2 g
Directions
1. Drain the ricotta
- Place ricotta in a fine sieve or cheesecloth over a bowl.
- Refrigerate overnight so excess liquid drains.
- This is essential for a thick, stable filling.
2. Make the dough
- In a bowl, combine flour, sugar, and salt.
- Cut in butter or lard until mixture resembles coarse crumbs.
- Add egg and Marsala.
- Mix until dough begins to come together.
- Add a teaspoon of water at a time if dry.
3. Knead
- Transfer dough to a counter and knead 5–7 minutes until smooth and elastic.
- Wrap tightly and rest 30 minutes; resting allows gluten to relax for thin rolling.
4. Prepare filling
- In another bowl, mix drained ricotta, powdered sugar, vanilla, and orange zest.
- Fold in chocolate chips or pistachios if using.
- Refrigerate to firm up.
5. Roll out dough
- Divide dough into 3–4 pieces.
- Using a pasta roller or rolling pin, roll each piece very thin—about 1–2 mm.
- The thinner the sheet, the crispier the shell.
6. Cut circles/ovals
- Cut rounds or ovals about 4–5 inches across.
- Re-roll scraps to use all dough.
7. Wrap onto forms
- Lightly brush one edge of each dough circle with water or egg white.
- Wrap around metal cannoli tubes, sealing edge firmly so it doesn’t open during frying.
8. Heat oil
- In a wide pot, heat frying oil to 350°F / 175°C.
- Oil must be deep enough to submerge shells.
9. Fry shells
- Carefully lower tubes into oil.
- Fry 1–2 minutes until blistered and golden.
- Shells should be crisp but not too dark.
- Remove to paper towels to drain.
10. Remove from tubes
- Let cool slightly.
- Slide shells off tubes gently.
- If stuck, twist lightly or use a cloth for grip.
- Let shells cool completely before filling.
11. Fill cannoli
- Transfer ricotta filling to a piping bag.
- Pipe into each end of the shells, filling them fully but without cracking.
12. Finish
- Dip ends into chopped pistachios or chocolate chips if desired.
- Dust lightly with powdered sugar.
13. Serve immediately
- Filled cannoli should be eaten promptly.
- If preparing ahead, store shells and filling separately to keep shells crisp.
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