Cannoli Siciliani

Cannoli Siciliani

Watch the video for this recipe:

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 really got my attention and I knew I have to try them out sooner or later. And I am glad I did because I simply love them. 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.


Cannoli are 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 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. Hope you’ll try them out and enjoy!


Related Posts:
Apple Doughnuts
Crispy Cream Puffs



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  • Makes about 20-22 cannoli
  • 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
  1. 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.
  2. Form the dough into a ball, wrap the dough in plastic wrap, and refrigerate for one hour.
  3. Meanwhile prepare ricotta filling. Add ricotta cheese in a sieve over a bowl to drain, for at least 30 minutes in the refrigerator.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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. 
  10. Place the ricotta filling into a piping bag fitted with a larte tip and fill each cannoli shell.
  11. Dip each end in chopped pistachios and dust with powdered sugar. Enjoy!
  12. 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.
Cannoli Siciliani -1
Nutrition facts 1 Serving out of 22 - Calories:104, Fat:3.6g , Saturated Fat:2.1g, Carbohydrates:12.7g, Sugar:3.3g, Fiber:0.3g, Protein:4.7g , Cholesterol:19mg, Sodium 62mg 3%, Vitamin D 1mcg 7%, Calcium 83mg 6%, Iron 1mg 4%, Potassium 55mg 1% daily percent values are based on a 2000 calorie diet
On March 11, 2019 at 09:35 pm, Kayle said...
I love a good cannoli and these look sensational!
On March 18, 2019 at 06:51 am, Diane said...
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?

Hello Diane.

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

On July 27, 2019 at 08:10 am, RURU said...
Hello can I change the wine for something else thank you
On October 06, 2019 at 08:01 am, Niki said...
Hello! The recipe looks amazing. I was just wondering if you could bake the cannoli instead of frying them?
On November 11, 2019 at 03:04 pm, L said...
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 L
On December 17, 2019 at 09:41 am, L said...
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
On December 26, 2019 at 12:43 pm, nassera said...
can you put any other liauid then masala wine please thank you

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

On April 27, 2020 at 04:31 pm, Linda said...
Definitely going to try this! If I use dry white wine will it still be 1/3 of a cup?
On September 21, 2020 at 04:04 pm, Olivia said...
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
On February 08, 2021 at 12:04 pm, Anne said...
Dough was really stiff, not incorporated, so I added a bit more Marsala and butter. Hopefully that will work!

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