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Avatar of Anna Mariasolo-dolce
The Sicilian cannoli, together with the cassata, are the most well-known sweets in Sicilian cuisine.
5 from 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cookies and Pastries
Cuisine Italian


Cannoli Shells

  • 220 g flour 00 1 cup
  • 40 g lard or butter ~ 3 tbsp
  • 30 g sugar 2 tbsp
  • 1 egg
  • 5 g cocoa powder 1 tbsp
  • 25 g marsala wine ~ 1 fl oz
  • 25 g vinegar ~ 1 fl oz
  • 1 pinch of powdered cinnamon
  • 1 pinch of salt

Cannoli Filling (Ricotta Cream)

  • 1000 g ricotta ~ 5 cups
  • 400 g powdered sugar 2 cups
  • candied orange peel
  • candied cherries
  • pistachios
  • dark chocolate chips
  • powdered sugar


Cannoli Shells

  • Mix all ingredients in a food processor; or put the flour on a pastry board, make a hole in the center, and put all the ingredients;
  • Knead to form a dough; you will get a consistent and elastic dough.
  • Put it in the fridge for at least 2 hours, but no more than 12, before using.
  • Roll out the dough until it is one to two millimeters thick.
  • Cut into disks (10 cm diameter each) ~4 inches.
  • Rotate the disk around the pipe.
  • Close the edges by wetting with a little water; not close them too tight.
  • Fry in hot oil until getting a  golden brown color on all sides.
  • Put to drain on paper towels; continue so until you finish the dough.
  • Leave to cool and pull gently the cylinder out.

Cannoli Filling (Ricotta Cream)

  • Drain overnight la ricotta. 
  • Work it incorporating the powdered sugar.
  • The shells are stuffed with ricotta cream just before serving, using a pastry bag or a spatula.
  • Decorate the ends according to your preference: with powdered sugar, candied cherry, candied orange,  chocolate, chopped pistachios, cinnamon.


Keyword dessert, sicilian cannoli
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