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Classic Sicilian Cannoli dusted with powdered sugar
Authentic Italian Cannoli with Ricotta and Pistachios

Classic Sicilian Cannoli with Sweet Ricotta Filling

Author: Flavelo
Recipes Cakes and Desserts
The pinnacle of Sicilian confectionery, Cannoli is a perfect study in contrasts: the wine-infused, deep-fried, bubbly pastry shell crunching against the velvety, sweet sheep's milk ricotta. The secret to the authentic recipe is freshness: in Sicily, the shells are filled only the moment they are ordered so they never get soggy.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Italian (Sicilian)

Ingredients

Equipment Needed

  • Metal cannoli tubes
  • Piping bag
  • Strainer for ricotta
  • Deep pan for frying

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

CRITICAL STEP: Place the ricotta in a fine-mesh strainer over a bowl in the fridge for at least one hour (or overnight) to drain the whey.

Tip: If the ricotta remains wet, mixing it with sugar will turn it into a runny soup instead of a cream. Dry ricotta is the secret to a firm filling.
2 ✓

Mix the drained ricotta with the powdered sugar and vanilla until creamy. Fold in the lemon zest, candied orange, and chocolate.

Tip: Do not over-mix with a machine, as breaking the ricotta curds too much can make it runny. Keep it slightly rustic.
3 ✓

If using raw dough circles: Wrap them around the metal tubes. Brush the overlapping edge with a little egg white and press to seal.

Tip: Only touch dough to dough! If egg gets on the metal tube, it will stick and you won't be able to slide the shell off.
4 ✓

Fry the shells in hot oil (350°F / 180°C) until golden brown. Drain on paper towels and carefully remove the tubes while still warm.

Tip: The dough hardens as it cools, becoming brittle, so remove the mold while it's still pliable.
5 ✓

Just before serving, pipe the filling into the cooled shells. Dip the ends in chopped pistachios or chocolate shavings.

Tip: The battle between the crispy shell and moist cream begins immediately. After 1 hour, it won't be the same.

Recipe FAQ

Why did the shell get soft?
You filled them too early. Only fill right before serving! Or your ricotta was too wet—drain it thoroughly!

Ingredients

  • 12 shells Cannoli Shells (store-bought or homemade dough circles)
  • 1 lb Whole Milk Ricotta Cheese (Sheep's milk if possible)
  • 1 1/4 cups Confectioners' Sugar (Powdered Sugar)
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest
  • 2 oz Candied Orange Peel (finely chopped)
  • 2 oz Dark Chocolate Chips (mini)
  • 2 cups Vegetable Oil (for frying)
  • 1 large Egg White (for sealing shells)