Cannoli Siciliani – The Traditional Recipe

Cannoli Siciliani

Cannoli are the sweet soul of Sicily, an explosion of flavor that speaks of sunshine, tradition, and an ancient culture. According to legend, they were born either in the kitchens of an old Arab harem or in a convent near Caltanissetta. Originally prepared only during Carnival, today they are a worldwide symbol of Sicilian pastry-making.

The crispy shell, fried and scented with Marsala or wine, embraces a creamy heart of sieved sheep’s ricotta, often enriched with dark chocolate chips, candied orange peel, or crushed pistachios. Every detail has meaning, every ingredient tells a piece of Sicily.

🍽️ Serves: 12 cannoli ⏲️ Time: 3 hours

🧺 Ingredients:

For the shells:

• 250 g flour type "00"

• 30 g granulated sugar

• 30 g butter (or traditionally lard)

• 2 eggs (1 for the dough, 1 for sealing)

• 60 ml sweet wine (ideally Marsala)

• 1 tablespoon white wine vinegar

• 1 teaspoon unsweetened cocoa powder

• Ζest of half an orange or lemon

• 1 pinch of salt

• Peanut oil for frying

For the filling:

• 500 g sheep’s ricotta

• 170 g granulated sugar

• 40 g dark chocolate chips

• ½ teaspoon ground cinnamon (optional)

For decorating:

• Candied orange peel

• Candied cherries

• Crushed pistachios

• Powdered sugar

🥣 Instructions: 1. Prepare the shells

Mix the flour, sugar, cocoa, salt, and citrus zest in a bowl. Add the butter and work with your fingertips until sandy. Pour in 1 beaten egg, the wine, and vinegar, and knead until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 2 hours – the secret to perfect shells.

2. Prepare the filling

Sieve the ricotta well, then mix with sugar and cinnamon until smooth. Cover and refrigerate for at least 1 hour, preferably overnight, for a thicker and more flavorful cream. Just before filling, stir in the chocolate chips.

3. Shape and fry the shells

Roll out the dough to about 2 mm thick. Cut 10 cm discs and wrap them around cannoli molds. Seal the edges with beaten egg. Fry in hot oil (170–180°C) until golden and crisp. Drain on paper towels and remove molds once cooled.

4. Assemble the cannoli

Fill shells with ricotta cream using a piping bag, pushing filling to the ends. Decorate with orange peel, candied cherries, or crushed pistachios. Dust with powdered sugar and serve immediately for maximum crispness.

💡Tips:

• Drain ricotta in a sieve or cheesecloth for 8–12 hours before use.

• Use a thermometer to check oil temperature or test with a dough scrap—it should rise immediately.

• Fill Cannoli no more than 1–2 hours before serving to keep shells crisp.