🇮🇹 Italy · Dessert
Cannoli Siciliani
By eatmundo · July 6, 2026
These iconic Sicilian pastries are a symphony of textures and flavors. Crispy, fried pastry shells are filled with a sweet, creamy ricotta cheese mixture, often studded with candied fruit or chocolate chips. Each bite offers a delightful contrast between the delicate, crunchy shell and the rich, smooth filling, making them an irresistible Italian classic.
Ingredients
check them off as you prepareHow to Make It
- 1
To prepare the ricotta filling, begin by draining 500g of ricotta cheese in a fine-mesh sieve lined with cheesecloth in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial to remove excess moisture, ensuring a firm, creamy filling.
- 2
Once drained, press the ricotta through a fine-mesh sieve into a bowl to make it extra smooth. Add 150g powdered sugar, 1 teaspoon vanilla extract, 50g finely chopped candied orange peel, and 50g dark chocolate chips. Mix gently until just combined; don't overmix.
- 3
For the cannoli shells, whisk together 200g all-purpose flour and 2 tablespoons granulated sugar in a large bowl. Cut in 20g cold lard (or unsalted butter) using your fingertips until the mixture resembles coarse crumbs. Gradually add 60ml white wine and mix until a dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it's smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This relaxes the gluten, making it easier to roll.
- 5
Roll out the dough very thinly (about 1-2mm thick) on a lightly floured surface. Use a 9-10 cm (3.5-4 inch) round cutter to cut out circles. Lightly grease cannoli tubes. Wrap each circle around a tube, overlapping the edges, and seal with a dab of egg white.
- 6
Heat 1 litre of vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Fry 2-3 cannoli at a time for about 1-2 minutes, turning them occasionally, until they are golden brown and blistered. Carefully remove them with tongs and place them on a wire rack to drain, then gently slide off the tubes once slightly cooled.
- 7
Just before serving, pipe the ricotta filling into the cooled cannoli shells using a pastry bag. Fill them from both ends, ensuring they are generously filled. This is important as the shells can lose their crispness if filled too early.
- 8
Optionally, dust the filled cannoli with additional powdered sugar, or dip the ends in chopped pistachios or more chocolate chips for an elegant presentation. Serve immediately to enjoy the perfect contrast of crisp shell and creamy filling.
Frequently Asked Questions
What kind of ricotta cheese is best for the cannoli filling, and why?+
For an authentic taste and texture, use fresh sheep's milk ricotta, ideally strained overnight. Its richness and lower moisture content are crucial for a firm, creamy filling that isn't watery.
What's the optimal temperature for frying cannoli shells, and how do I know they're perfectly cooked?+
Fry the shells in vegetable oil heated to 350-375°F (175-190°C). They are done when they achieve a deep golden-brown color and become visibly crisp, typically within 1-2 minutes per shell.
Can I substitute butter for lard in the cannoli shell dough, and what will be the effect?+
While butter can be used, traditional lard imparts a distinct tenderness, flakiness, and crispness to the shells that butter cannot fully replicate. Lard also helps prevent the shells from absorbing too much oil.
How can I prevent my cannoli shells from getting soggy after filling?+
To maintain the shells' signature crispness, always fill the cannoli immediately before serving. Storing unfilled shells and filling them à la minute is key.
