Authentic Italian Cannoli

This authentic Sicilian cannoli recipe, straight from Sicily, Italy, courtesy of my friend Lili, is a family treasure that I’m thrilled to share with you. Prepare to be transported to the heart of Sicily with every bite!

Why You’ll Adore This Recipe:

Who can resist a perfect cannoli? The crisp, fried pastry shell, the creamy, sweet ricotta filling, and the delightful toppings make this Italian dessert a true culinary masterpiece. You’ll be surprised at how easily this iconic treat comes together, especially with this recipe straight from the cannoli’s homeland.

Simple Ingredients: The Foundation of Flavor

Cannoli Dough:

• All-purpose flour
• Cocoa powder
• Confectioners sugar (granulated sugar is also acceptable)
• Pinch of salt
• Egg
• Butter
• Marsala wine (more as needed)
• Vegetable or canola oil (for frying)
• Egg (well beaten, for egg wash)

Cannoli Filling:

• Ricotta cheese
• Powdered sugar
• Pinch of salt

Optional Decorations:

• Candied orange slices
• Crushed pistachios
• Chocolate chips

(See recipe card for exact quantities.)

Essential Equipment:

• Cannoli molds (These molds are versatile and can be used for other pastries and even ice cream cones!)
• Pre-made shells (While convenient, pre-made shells can be a bit expensive due to the labor involved in their production and fragile nature.)

Crafting Cannoli: A Step-by-Step Visual Journey

(Refer to the numbered photos in the original article for visual guidance.)

1. Combine Dry Ingredients: Add the dry ingredients to a mixing bowl and combine thoroughly.

2. Add Wet Ingredients: Add the egg and butter, crumbling the butter into the dry ingredients by hand. The butter will remain in small chunks. Slowly add the Marsala wine, a little at a time, mixing to form a soft, slightly sticky dough.

3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes to develop the gluten. Cover with plastic wrap and a cloth and let it rest for at least 30 minutes.

4. Roll Out the Dough: After resting, roll out the dough thinly, using a pasta machine or rolling pin. Thin dough is key for achieving those characteristic bubbles in the crust. You can roll it out a bit more after cutting the round shapes with a cup, if necessary.

5. Wrap Around Molds: Carefully wrap each dough circle around a cannoli form. Avoid pressing the dough onto the form; you want a little wiggle room for it to puff up during frying.

6. Seal with Egg Wash: Use egg wash to seal the edges of the dough together before frying. This prevents the dough from coming off the form in the hot oil.

7. Fry the Shells: Carefully fry the dough-wrapped molds. Use tongs to handle the forms. Start with one to ensure the oil temperature is correct and to get a feel for how the dough behaves. Fry several at a time, depending on your pot size.

8. Cool and Remove: Let the fried dough cool completely before removing the molds. Do not fill the shells while they are hot!

9. Prepare the Filling: While the shells cool, prepare the ricotta filling. It’s crucial to strain the ricotta well to prevent soggy shells. The filling traditionally consists of sweetened ricotta, sometimes with a touch of cinnamon and vanilla extract.

10. Fill the Shells: Fill the cooled shells with the ricotta cream using a pastry bag (or a sandwich bag with the tip cut off).

11. Decorate and Enjoy: Dip the ends of the filled cannoli in your favorite toppings, such as crushed pistachios, chocolate shavings, or chocolate chips. Enjoy immediately!

FAQ: All About Cannoli

Where in Italy Do Cannoli Come From?

Cannoli are a classic Sicilian dessert, originating from Palermo. The singular form, cannolo, means “little tube” in Italian, derived from canna, meaning “cane” or “tube.” It’s believed that the Saracens, an ancient Arabic population, introduced the idea of the sweet ricotta filling when they brought sugar cane to the region. Cannoli later became a staple of Carnivale, symbolizing fertility and celebration.

What is Ricotta Cheese?

Ricotta means “recooked” in Italian and is classified as a whey cheese. When making cheese, milk separates into curds (solids) and whey (liquid). While most cheeses are made from curds, ricotta is produced from the small remaining curds in whey. The whey is heated with a touch of whole milk and an acid (like vinegar or citrus juice), causing curds to form, which are then strained into the soft, fluffy cheese we know as ricotta.

How is Ricotta Made in the U.S.?

Unlike traditional ricotta, which is made from whey, most American ricotta is produced directly from whole milk, following a similar process to other fresh cheeses. The milk is heated, coagulated, and strained to create a creamy, spreadable cheese.

What Can I Substitute for Ricotta?

While nothing quite matches ricotta in cannoli, here are some alternatives:

• Whipped cream cheese – Offers a similar texture and mild flavor.
• Mascarpone – Creamier and richer, with a slightly sweet taste.
• Cottage cheese – A healthier option, though it should be blended for smoothness.

How to Strain Ricotta

To prevent runny cannoli filling, strain ricotta before using:

1. Place a strainer or colander over a bowl, ensuring at least an inch of space underneath.
2. Line the strainer with cheesecloth or strong paper towels.
3. Spoon ricotta onto the cheesecloth, fold it over the cheese, and refrigerate for 4 hours or overnight.

How to Fix Runny Cannoli Filling

If your cannoli filling turns out watery, don’t worry—here’s how to fix it:

• Drain the excess liquid from the mixture.
• Squeeze additional moisture from the ricotta before adding it back.
• Adjust sweetness if needed by adding a bit more sugar.

What Else Can I Use to Fill Cannoli Shells?

While traditional cannoli are filled with sweetened ricotta, you can try these delicious variations:

• Italian Chocolate Pastry Cream (Crema Pasticcera al Cioccolato)
• Classic Italian Pastry Cream (Crema Pasticcera)

Can I Make Cannoli Ahead of Time?

Yes! Here’s how to prepare them in advance:

• Cannoli shells: Fried shells can be stored at room temperature for up to 2 days in an airtight container. For longer storage, freeze them in a sealed bag.
• Cannoli filling: Prepare the filling a day or two in advance and keep it refrigerated. Do not fill the shells until just before serving to keep them crisp.

Total Time: 40 minutes + dough rest time
Yield: 12 servings

Who doesn’t love Italian cannoli? These crispy, golden pastry shells filled with creamy, sweet ricotta are a true Sicilian classic. This recipe, straight from the motherland, makes it easier than you think to recreate this beloved Italian dessert at home.

Ingredients

Cannoli Dough

• 2 cups 00 flour or all-purpose flour
• 1/4 teaspoon cocoa powder
• 2 tablespoons confectioners’ sugar (granulated sugar works too)
• Pinch of salt
• 1 egg, well beaten
• 1/8 cup cold butter, cubed
• 1/4 cup Marsala wine (add more if needed)
• Vegetable or canola oil for frying (about 8 cups)
• 1 egg, well beaten (for sealing the dough)

Cannoli Filling

• 3 cups ricotta cheese, strained (no liquid)
• 3/4 cup powdered sugar (granulated sugar will make it grainy)
• Pinch of salt
• 1/2 cup mini chocolate chips (optional but traditional)

Optional Toppings

• Candied orange slices
• Crushed pistachios
• Mini chocolate chips
• Powdered sugar

Instructions

Step 1: Make the Cannoli Dough

1. In a large mixing bowl, sift together the flour, cocoa powder, powdered sugar, and salt.
2. Add the beaten egg and butter, working the mixture with your hands until crumbly.
3. Gradually add the Marsala wine until a soft dough forms. If needed, add a little extra wine.
4. Knead the dough on a floured surface for 10 minutes. Form into a ball, cover, and let rest at room temperature for at least 30 minutes (up to 2 hours).

Step 2: Prepare the Cannoli Shells

5. Heat about 1 1/2 inches of vegetable oil in a large pot to 345°F – 355°F.
6. Roll out half of the dough at a time on a floured surface until very thin (about 1/16-inch thick). Use a rolling pin or a pasta machine.
7. Cut dough into 3.5- to 4-inch circles using a cookie cutter or the rim of a glass.
8. Wrap each dough circle around a cannoli mold. Brush one end lightly with beaten egg, then press to seal.
9. Using metal tongs, carefully fry the shells in hot oil until golden and crisp (about 1–2 minutes).
10. Remove and drain on paper towels. While still warm, gently slide the shells off the molds. Repeat with remaining dough.

Step 3: Make the Ricotta Filling

11. Whip the ricotta with a hand or stand mixer for 2–3 minutes.
12. Sift powdered sugar into the ricotta and gently fold until smooth. Add mini chocolate chips, if using.
13. Transfer the filling to a piping bag fitted with a large round tip (or use a sandwich bag with the tip cut off).

Step 4: Fill and Decorate

14. Pipe the filling into both ends of each cooled cannoli shell.
15. Dip the ends into crushed pistachios, mini chocolate chips, or candied orange peel.
16. Dust with powdered sugar before serving.