Authentic Sicilian Cannoli Recipe

One of Sicily’s most famous desserts! This authentic Sicilian Cannoli recipe was filed with the Accademia Italiana della Cucina and is considered one of the regions most traditional desserts. We’ve translated it into English below for your convenience.

Sicilian Cannoli

Sicilian Cannoli Ingredients

Ingredients for 12-15 cannoli

For the Shell:

  • flour: 250 g
  • lard: 25 g
  • marsala wine or vinegar: 2 tbsp
  • granulated sugar: 2 tsp
  • unsweetened cocoa powder (dark): 2 tsp
  • fine salt: 1 pinch
  • white wine for kneading the dough
  • olive oil and lard for frying

For the Cream Filling:

  • dry ricotta (whole milk): 500 g
  • fine sugar: 200 g
  • dark chocolate cut into pieces


  • candied orange —or candied ‘zuccata’ (a particular variety of squash) or finely chopped pistachios
  • powdered sugar

How to Make Sicilian Cannoli

Make the Cannoli Pasta Dough

In a large mixing bowl, mix together the white wine with the pasta dough ingredients for the shell. Knead it well until you have obtained a pasta dough that is homogenous and compact.

Form the Cannoli Shells

Let the pasta dough rest for half an hour. Then roll it out into a thin sheet. Cut the pasta sheet into ovals that are around 15 cm long and 12 cm wide.

Wrap each pasta oval around a cannoli form, lengthwise. The cannoli forms should have a diameter of around 3 cm. Seal the edges of the cannoli pasta dough together with a bit of beaten egg white, taking care not to squeeze the pasta onto the cannoli form.

Fry the Cannoli Shells

The cannoli shells are then fried with their forms in a generous amount of olive oil with a third of lard, until they have a nice brown color. Transfer to the fried cannoli shells to an absorbent towel, then gently pull out the cannoli forms from the shells when the cannoli shells are cold.

Prepare the Sicilian Cannoli Filling

Prepare a soft cream with the ricotta cheese and the sugar by passing the mix through a thick sieve. To the cream, add the chocolate and fill the cannoli that are dusted with powdered sugar and garnished with either candied orange, candied ‘zuccata’ or with finely chopped pistachio.

NOTE: Cannoli shells should be filled and garnished just before they are served! After a few hours, in fact, they will soften and lose the crunch that characterizes the exquisite harmony that [the dessert] has.

History of Sicilian Cannoli

The cannoli, together with cassata, are desserts that qualify as the most traditional Sicilian pastries. This was a typical carnival dessert that today is present in bakeries all year round. Medium-sized cannolis are prepared everywhere, however in Palermo they are also prepared as ‘cannulicchi’ with the dimensions of a finger. In ‘Piana degli Albanesi’ on the other hand, they are prepared unusually large in size.

This English translation is Copyright PIATTO LLC © 2022; All rights reserved.

Original Source

Discover Chiacchiere Carnival Cookies!

Another Italian dessert that features sweet pasta dough? They are Italian Carnival Cookies!

Another use of sweet pasta dough: Carnival Cookies!

Recipes of the Week!

Get PIATTO Recipes and Articles to Your Email

Get notifications to your inbox about our new mouthwatering recipes, Best of Guides, Cooking Tips, How-To, Video Recipes and More!

We don’t spam! Read our privacy policy for more info.

About the author

Classic recipes from Italy and beyond. Traditional Italian Cooking and Mediterranean Diet recipes!

PIATTO™ Recipes bring traditional Italian food recipes to your table with our tested, step-by-step recipes and videos. You'll find the best Italian recipes for breakfast, lunch, dinner and dessert. Always tested, always delicious.

Leave a Comment