SICILIAN CANNOLI

Italian Food Harmony
May 4
3 min read

A Crispy, Creamy Icon of Sicilian Tradition

Sicilian Cannoli are one of the most iconic and beloved desserts in all of Italy. These crisp, golden pastry shells filled with sweet ricotta cream are a hallmark of home patisserie in Sicily and a must-have on the table during Sunday family lunches and festive occasions. With their irresistible combination of crunchy shell and smooth, delicately sweet filling, cannoli are more than a dessert—they are a symbol of Sicilian pride and culinary heritage.

The traditional filling is made with ewe milk ricotta, sweetened and whipped until creamy, often mixed with chocolate chips, candied orange peel, or pistachios. In some homes, the shells are flavored with a splash of Marsala or white wine for extra fragrance. Though they require a bit of technique, homemade cannoli are a rewarding project that brings the whole family into the kitchen.

Cannoli are best filled just before serving to keep the shell crisp. Dust them with powdered sugar and serve them with a cup of espresso or dessert wine like Zibibbo or Passito for an authentic Sicilian experience.

While cannoli are an indulgence, they do offer some nutritional value, especially when made with fresh ricotta, which is high in protein and calcium. The addition of dark chocolate or pistachios also adds antioxidants and healthy fats. Portion control is key—one small cannolo makes a satisfying end to a meal without feeling too heavy. If you love ricotta desserts try our Chocolate, Ricotta & Pear Cheesecake and Neapolitan Pastiera.

A little history

Cannoli have deep roots in Sicilian culture, with origins that likely date back to Arab rule in the 9th-11th centuries, when sweets filled with ricotta and nuts were popular in the region. Originally prepared for Carnival, cannoli quickly became a year-round favorite, especially in Palermo and Catania, where bakeries still guard their family recipes.

The shape is said to symbolize fertility, and the dessert itself reflects centuries of cultural exchange, blending Arab, Norman, and Spanish influences into something uniquely Sicilian. Today, making cannoli at home is a treasured ritual, often passed down from nonna to grandchild, and celebrated across generations.

INGREDIENTS👇🏻

For the pastry:

• 320g | 11.3oz plain flour

• 32g | 1.1oz sugar

• 100ml | 3.52fl oz red wine

• 16g | 0.6oz lard

• 8g | 0.3oz lemon juice

• 2g | 0.1oz baking powder

• 1L | 35.2fl oz peanut oil for frying

For the filling:

• 5Kg | 53oz ewe milk ricotta cheese

• 150g | 5.3oz icing sugar

• 100g | 3.5oz pistachio crumbs for decoration

The recipe step by step

For the pastry:

Add to the mixing bowl flour, sugar, red wine, backing powder, lard and lemon juice
Run through the mixer until you get the consistency of mince meat
Wrap in cling film, making sure to press out any air pockets; then let it rest in the fridge overnight
Cut the dough in quarters and roll and fold each quarter a couple of time using the rolling pin
Then run the dough through the pasta machine at progressively smaller thicknesses until you get strips of pastry circa 2mm | 0.01” thick
Cut 30 circles out of the pastry strips using a large cookie cutter, approximately Ø 9 cm | 3.5”
Roll each circle around a metal cooking mould and seal them close with the help of a drop of water
Heat the peanut oil in a small pot until it’s ready for deep-frying, then add a couple of cannoli at a time for 2-3 minutes
Remove them from the pot with metal tongs and dab them on kitchen paper
Let them cool down thoroughly before carefully remove the metal moulds

For the filling:
In a mixing bowl add ricotta cheese and icing sugar and whisk until silky smooth
If you are a chocoholic you can even add some chocolate chips and fold thoroughly!
Add the creamy mix in a piping bag and fill the cannoli from half way in all the way out, on each side
Dip the ends in pistachio crumbs, or decorate them with candied orange zest for an extra Sicilian touch…then enjoy! 😋