Authentic Sicilian Cannoli recipe: crispy pastry with ricotta
Sicilian Cannoli embody the sweet soul of Sicily. These golden, fried pastry rolls filled with a smooth, fragrant ricotta cream are a delight for both the eyes and the palate. Garnished with Bronte pistachios, chocolate or candied fruit, they represent the excellence of traditional Sicilian pastry-making.
Origin of Sicilian Cannoli
The history of Sicilian Cannoli dates back to the 9th century, during the Arab-Norman period. According to legend, women from a harem in Caltanissetta created this dessert as a symbol of fertility. Its tubular shape and sweetness symbolised prosperity and abundance.
Originally prepared for Carnival, Cannoli are now enjoyed all year round in every pastry shop on the island. They embody the generosity, conviviality, and culinary craftsmanship of Sicily.
Ingredients for homemade Sicilian Cannoli (12 pieces)
For the shells:
250 g flour
30 g sugar
30 g butter
1 egg
50 ml Marsala wine from Sicily
1 pinch of salt
Frying oil
For the filling:
500 g well-drained Sicilian sheep’s ricotta
120 g icing sugar
80 g chocolate chips or candied fruit
Crushed Bronte pistachios for decoration
Tip: Marsala gives the dough its beautiful golden colour and a light, crisp texture when fried.
Tip: Marsala gives the dough its beautiful golden colour and a light, crisp texture when fried.
Preparation of Sicilian Cannoli
Step 1: Prepare the shell dough
Mix the flour, sugar, butter, egg, and Marsala.
Knead until you get a smooth dough.
Wrap in cling film and let rest for 1 hour in the refrigerator.
Step 2: Shape and cook the shells
Roll out the dough thinly (2 mm).
Cut out circles 8 to 10 cm in diameter.
Wrap around a cannoli tube and seal the edges with egg white.
Fry in hot oil (170–180°C) until golden brown.
Drain on paper towels and let cool before removing the tubes.
Astuce : les coques doivent être garnies juste avant de servir pour rester croustillantes.
Step 3: Prepare the ricotta filling
Mix the ricotta with the icing sugar until smooth and creamy.
Add the chocolate chips or candied fruit.
Chill for 30 minutes.
Step 4: Fill and decorate the Cannoli
Using a piping bag, fill each shell with the ricotta cream.
Decorate the ends with crushed pistachios, chocolate, or candied fruit.
Lightly dust with icing sugar before serving.
Chef’s tip: fill the Sicilian Cannoli at the last moment to keep them perfectly crisp.
Variations of Sicilian Cannoli
Cannolicchi: mini cannoli for a sweet aperitif version.
Bronte pistachio cannoli, filled with a smooth green cream.
Cinnamon cannoli, for a fragrant and lightly spiced touch.
Modern cannoli, filled with coffee or lemon cream.
