Cannoli Siciliani

Ever since I’ve tried cannoli for the first time in Italy I’ve been eager to try them at home. I really like to take on new cooking challenges as once fulfilled they bring me a lot of satisfaction. I kind of stay away from fried desserts but these Cannoli Siciliani got my attention and I knew I had to try them out sooner or later. And I am glad I did because I simply love them. These crispy pastry tubes are filled with a flavorful ricotta filling and dipped in chopped crunchy pistachios. Their beautiful flavor and texture combination is irresistible and you can hardly stop from eating just one.

Cannoli Siciliani is the kind of dessert that you can easily prepare in advance as you can prepare the shells even a week before serving. Every time, fill the shells only before serving so you can enjoy the crispy texture of the shells along with the smooth ricotta filling and crunchy nuts. You can always make variations to the ricotta filling, adding chocolate chips, candied fruits, different types of nuts, or whatever you like best.

How to make Cannoli Siciliani

Begin by preparing the shell dough. In a bowl add the flour, salt, cinnamon, and sugar. The butter is incorporated into the dry ingredients, using a fork or a pastry blender, until delightful crumbs form. Add egg and Marsala wine into the mixture, creating a harmonious blend of flavors. Knead the dough for a few minutes until it reaches a smooth consistency.

Shape the dough into a ball and place in the refrigerator  where it needs to rest for an hour. 

In the meantime, prepare the ricotta filling. Place the ricotta cheese in a sieve, allowing any excess moisture to drain away in the refrigerator for a minimum of 30 minutes. Transfer it to a bowl where you add powdered sugar and vibrant lemon or orange zest. Combine these ingredients and  refrigerate until ready to use.

How to shape the cannoli shells

On a lightly floured surface, roll the dough until it reaches a thinness of approximately 1/16 inch (1-2 mm). Carefully, cur circles measuring 4 inches (10 cm) in diameter. Reroll the dough until every last bit of dough has been used.

Heat about 2 inches of oil in a deep pot or fryer until it reaches 320-350°F (160-180°C). Line a baking sheet with paper towels and lightly grease the cannoli tubes with oil.

Next, roll each circle of dough into a 4.5-inch (12 cm) oval shape. Wrap the oval dough around the cannoli tube, brush one edge with egg white, then overlap the edges and press gently to seal them.

Once the oil is hot, place 2 or 3 cannoli at a time into the oil and fry for approximately 2 minutes, or until they turn golden brown, making sure to rotate them for even cooking. Place over a paper towel once ready. 

Place the ricotta filling into a piping bag fitted with a large tip and fill each cannoli shell. Dip each end in chopped pistachios and dust with powdered sugar.

Hope you’ll try them out and enjoy! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. 

If you like fried desserts you may also like to try these Homemade Eggless Churros. They are an amazing and delightful treat, consisting of strips of fried dough that are coated into a sugar and cinnamon mixture and served dipped in chocolate sauce or dulce de leche. 

For more similar desserts check our full collection of Fried Desserts.

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Cannoli Siciliani

Cannoli Siciliani

5 from 1 vote
Crispy pastry tubes filled with a flavorful ricotta filling and dipped in chopped crunchy pistachios... beautiful flavor and texture combination and hardly you can stop from eating just one.
Servings 22 servings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


Cannoli Shells

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (15g) sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 2 tbsp (28g) butter , cold
  • 1 large egg
  • 1/3 cup (75ml) Marsala wine

For Frying

  • Vegetable oil (flavorless oil preferably - I used canola oil)

For egg wash

  • 1 egg white

Ricotta Filling

  • 25 oz (700g) ricotta cheese , drained
  • 1/2 cup (60g) powdered sugar
  • Zest from 1 large lemon or orange (about 1 1/2 tsp)

For Garnish

  • Chopped pistachios
  • Powdered sugar for dusting


Prepare cannoli shell dough.

  • In a large bowl sift flour with salt, cinnamon and sugar. Incorporate butter using a fork or a pastry blender, until crumbs are formed. Add egg and Marsala and stir until incorporated. Knead the dough for few minutes until smooth.
  • Form the dough into a ball, wrap the dough in plastic wrap, and refrigerate for one hour.

Meanwhile prepare ricotta filling.

  • Add ricotta cheese in a sieve over a bowl to drain, for at least 30 minutes in the refrigerator.
  • Transfer drained ricotta into a bowl, add powdered sugar and lemon/orange zest and mix gently to combine using a spatula. Refrigerate ricotta filling until ready to use.
  • On a lightly floured surface roll the dough until 1/16 in (1-2 mm) thick. Cut 4 inch (10cm) circles and set aside. Reroll the dough and repeat until all dough is used.
  • Heat about  2 inches of oil in a deep pot or fryer to 320-350F (160-180C).  Line a baking sheet with paper towels. Slightly grease with oil the cannoli tubes.
  • Roll each circle into a 4.5 in (12 cm) oval. Wrap the oval dough around cannoli tube, brush one edge with egg white, overlap the edges and press slightly to seal.
  • Once oil is hot place 2 or 3 cannoli at a time and fry for about 2 minutes until golden brown, rotating to cook evenly.
  • Lift out the cannoli shells using heatproof tongs and place on paper towels to drain excess oil. Repeat until all shells are cooked. Let cool slightly and then remove the metal tubes. 
  • Place the ricotta filling into a piping bag fitted with a larte tip and fill each cannoli shell.
  • Dip each end in chopped pistachios and dust with powdered sugar. Enjoy!
  • The shells can be stored unfilled in an airtight container at room temperature up to one week. It is best to fill them only before serving.



Serving: 1 cannoliCalories: 104kcalCarbohydrates: 12.7gProtein: 4.7gFat: 3.6gSaturated Fat: 2.1gCholesterol: 19mgSugar: 3.3g
Calories: 104kcal
Course: Dessert
Cuisine: Italian
Keyword: cannoli, cannoli siciliani, filled fried pastries, fried dessert, fried pastry, ricotta cream, ricotta filling, ricotta frosting, Sicilian Cannoli

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kayle Author says:

    I love a good cannoli and these look sensational!

  2. Diane Author says:

    This is my favourite website! I’ve been eager to try new recipes every time because I get lots of good compliments! ????. Thank you for sharing!
    Question: where did you get the tubes from?

    1. Ella-HomeCookingAdventure Author says:

      Hello Diane.

      On line stores. I'm sure you can find good ones on amazon.

  3. RURU Author says:

    Hello can I change the wine for something else thank you

  4. Niki Author says:

    Hello! The recipe looks amazing. I was just wondering if you could bake the cannoli instead of frying them?

  5. Are the pistachios roasted and salted?
    I just noticed that’s all I have on hand, is it ok to use salted or do they need to be raw?
    Thank you

  6. If I use 500 grams of ricotta
    Could you help me figure out the measurements for the remaining ingredients for the filling please?
    Thank you

  7. nassera Author says:

    can you put any other liauid then masala wine please thank you

    1. Ella-HomeCookingAdventure Author says:

      yes.. you can try with grape juice.. you may also use dry white wine as an alternative to Marsala

  8. Linda Author says:

    Definitely going to try this! If I use dry white wine will it still be 1/3 of a cup?

  9. Olivia Author says:

    Hi, I see you have diffrent ingredients than my. You use butter instead of lard and in filling you using lemon. I make few experiments and I fell in love with chocolate and cinnamon od filling. We must try each other recipes

  10. Anne Author says:

    Dough was really stiff, not incorporated, so I added a bit more Marsala and butter. Hopefully that will work!

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