Sicilian Cannoli
Cannoli were originally made for Carnival, but in Sicily they are eaten all year round. Crisp shells and creamy ricotta are the perfect balance of textures.
Ingredients ( 12 cannoli)
250 g (2 cups) plain flour
30 g (2 tbsp) caster sugar
30 g (2 tbsp) unsalted butter or lard, softened
1 tbsp unsweetened cocoa powder (optional, traditional in many recipes)
1 pinch of salt
1 tsp ground cinnamon (optional)
1 egg yolk
60–80 ml Marsala wine (or dry white wine), as needed
1 tsp white wine vinegar
1 egg white (for sealing the shells)
Vegetable oil, for deep frying
For the ricotta filling
500 g ricotta (sheep’s ricotta if possible), well drained
150 g icing sugar, sifted (adjust to taste)
½ tsp vanilla extract (optional)
80 g dark chocolate chips
50 g candied orange peel, finely chopped (optional)
To decorate
Chopped pistachios, as needed
Icing sugar, for dusting
Optional: candied cherries or orange peel strips
Method
1) Make the cannoli dough
In a bowl, mix flour, sugar, salt, cocoa (if using) and cinnamon.
Rub in the butter/lard until the mixture looks sandy.
Add egg yolk, vinegar, then pour in Marsala little by little, mixing until a firm dough forms.
Knead for 5–8 minutes until smooth. Wrap and rest for 1 hour.
2) Shape and fry the shells
Roll the dough very thin (about 1–2 mm).
Cut circles (about 10–12 cm wide).
Wrap each circle around a metal cannoli tube, sealing the edge with a little egg white.
Heat oil to 175°C / 350°F. Fry shells for 1–2 minutes until golden and bubbly.
Drain on paper towels. Cool, then gently remove the tubes.
3) Make the filling
Drain ricotta well (important!). Push it through a sieve for a smoother texture.
Mix ricotta with icing sugar (and vanilla if using) until creamy.
Fold in chocolate chips and candied orange peel.
4) Fill and serve
Fill a piping bag with the ricotta cream.
Pipe into shells from both sides.
Decorate ends with pistachios (and/or candied fruit).
Dust with icing sugar and serve immediately.
Tips
Never fill cannoli in advance , the shells must stay crisp.
History of Cannoli Siciliani
Cannoli are believed to have been created during the Arab domination of Sicily, originally prepared as a celebratory dessert. The name comes from canna, referring to the river reeds once used as moulds for the crispy shells.
Traditionally associated with Carnival, cannoli symbolised abundance and indulgence. The filling was made with fresh sheep’s milk ricotta, a staple of Sicilian pastoral culture, sweetened and flavoured with citrus or chocolate. The same love for ricotta and simple ingredients can also be found in savoury Sicilian dishes such as Spaghetti with Aubergines and Ricotta Salata.
Over time, cannoli became a year-round dessert and one of Sicily’s most recognisable symbols. Alongside sweet treats, Sicilian food culture also embraces iconic street food like Sicilian Arancini Rice Balls, showing the perfect balance between savoury and sweet that defines the island’s cuisine.
