Authentic Italian Cannoli Recipe
These classic Sicilian cannoli feature thin, golden, bubbly fried pastry shells wrapped around metal tubes, then generously filled with velvety sheep’s milk ricotta cream sweetened just right and studded with chocolate chips. Dusted with powdered sugar and garnished with candied fruit or pistachios, they deliver the perfect contrast of crunch and creamy indulgence straight from Palermo’s pastry tradition.
Why You’ll Love This Recipe:
You’ll fall head over heels for this authentic Italian cannoli recipe because it brings the true taste of Sicily right into your kitchen—no shortcuts, no artificial flavors. The shells fry up incredibly light and crisp with those signature golden bubbles that shatter satisfyingly with every bite, while the filling stays luxuriously creamy and not overly sweet thanks to high-quality ricotta.
It’s a labor of love that feels festive and impressive, yet surprisingly approachable once you get the rhythm. Whether you’re celebrating a holiday, impressing dinner guests, or simply craving an authentic taste of Italy, these cannoli deliver joy in every handheld package.
Plus, there’s something magical about filling them fresh so the shells stay crunchy and the flavors sing — it’s pure homemade happiness that store-bought versions can never match.
Authentic Italian Cannoli Recipe
Crispy Sicilian cannoli shells filled with creamy ricotta, chocolate chips, and candied fruit — pure Italian bliss!
Ingredients
For the Cannoli Shells:
- 2 cups (250g) all-purpose flour (or Italian 00 flour)
- 2 tablespoons granulated sugar
- 1 teaspoon unsweetened cocoa powder (optional, for color)
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons lard (or unsalted butter, softened)
- 1 large egg (plus 1 egg white for sealing)
- ¼ cup (60ml) dry Marsala wine (or white wine + 1 tsp vinegar)
- Vegetable oil or lard, for frying
For the Filling:
- 4 cups (about 1kg) whole-milk ricotta cheese (preferably sheep’s milk, well-drained)
- 1–1½ cups (120–180g) powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract or orange/lemon zest
- ½–¾ cup mini dark chocolate chips (or candied orange peel)
For Garnish:
- Powdered sugar for dusting
- Chopped pistachios, candied cherries, or extra chocolate chips
Instructions
- Start with the ricotta magic — Line a fine sieve with cheesecloth, place the ricotta inside, and let it drain in the fridge for at least 2 hours (overnight is best). This step is your secret to ultra-creamy, non-soggy filling!
- Make the dreamy dough — In a large bowl, whisk together flour, sugar, cocoa, cinnamon, and salt. Add lard/butter and rub it in until crumbly like sand.
- Bring it together — Beat the egg and mix in Marsala wine. Pour into the dry ingredients and knead gently until a smooth, slightly firm dough forms (about 5–7 minutes). Wrap in plastic and rest at room temperature for 1 hour — patience pays off!
- Roll out the fun — Divide dough into 4 pieces. On a lightly floured surface, roll each portion super thin (almost see-through, about 1/16 inch) using a pasta machine or rolling pin.
- Cut and wrap — Use a 4–5 inch round cutter to make circles. Lightly oil cannoli tubes. Wrap each circle around a tube, sealing the overlap with a dab of egg white. Press gently to secure.
- Fry to golden perfection — Heat oil to 350–375°F (175–190°C) in a deep pot. Fry 3–4 cannoli at a time for 1–2 minutes, turning until bubbly and golden. Use tongs to remove and drain on paper towels. Slide off tubes carefully while warm.
- Whip up the star filling — In a bowl, beat drained ricotta with powdered sugar and vanilla/zest until smooth and fluffy (hand mixer works great). Fold in chocolate chips or candied peel — taste and adjust sweetness.
- Fill with love — Transfer filling to a piping bag (or zip-top bag with corner snipped). Pipe generously into both ends of each cooled shell, letting it spill out a little for that classic look.
- Decorate like a pro — Dust generously with powdered sugar. Dip ends in chopped pistachios, candied cherries, or extra chips for beauty and extra flavor.
- Serve and savor — Arrange on a platter and enjoy immediately while shells are crisp and filling is fresh — pure Sicilian heaven awaits with every bite!
Notes
Always fry shells the same day or store unfilled. Never fill too early — soggy shells are the enemy! For extra authenticity, hunt for sheep’s milk ricotta. Have fun — cannoli-making is a joyful Italian tradition!
Nutrition Information
Yield
22Serving Size
1Amount Per Serving Calories 170Total Fat 5gSaturated Fat 3gUnsaturated Fat 3gCholesterol 24mgSodium 66mgCarbohydrates 22gFiber 1gSugar 2gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks:
- Drain the ricotta overnight in cheesecloth or a fine sieve in the fridge to remove excess moisture — this prevents a runny filling and keeps the shells crisp longer.
- Keep the dough rested and chilled; it makes rolling much easier and improves texture.
- Fry at a steady 350–375°F (175–190°C); too low and shells absorb oil, too high and they burn.
- Seal the dough edges well with egg white on the tubes to prevent unwrapping during frying.
- Fill cannoli only right before serving (or up to 1–2 hours max) to maintain maximum crunch.
- Use metal cannoli tubes/molds — essential for perfect shape; oil them lightly before wrapping dough.
- For extra authentic flavor, seek sheep’s milk ricotta if available; it’s drier and richer than cow’s milk versions.
- Work in small batches when frying to maintain oil temperature.
Ingredients Notes:
The magic of authentic cannoli lies in simple, high-quality ingredients that let each component shine. For the shells, use all-purpose or Italian 00 flour for tenderness, a touch of cocoa powder for subtle color and depth (traditional in many Sicilian versions), cinnamon for warm aroma, and Marsala wine (or dry white wine + vinegar) to tenderize the dough and add authentic flavor.
Lard (strutto) is the traditional fat for unbeatable flakiness and bubble formation, though butter works well as a substitute. The filling starts with whole-milk or preferably sheep’s milk ricotta — drain it thoroughly for the creamiest, non-watery result.
Powdered sugar sweetens gently without graininess, while mini chocolate chips (or candied orange peel for classic style) provide delightful texture and bursts of flavor. A hint of vanilla or citrus zest brightens everything. Fresh, full-fat ricotta is non-negotiable — low-fat versions will disappoint.
Variations and Substitutions:
While the classic Sicilian version sticks to ricotta with chocolate chips or candied fruit, you can personalize while staying true to tradition. Swap chocolate chips for finely diced candied orange peel, citron, or pumpkin (zucca candita) for a more old-school Palermo style.
Add chopped pistachios to the filling or use them as garnish for a vibrant green Sicilian twist. For a richer filling, blend in a little mascarpone (though purists skip it). Shell dough can omit cocoa for a lighter color or use all Marsala instead of wine + vinegar. If Marsala is unavailable, dry white wine or even red wine works.
For alcohol-free, substitute grape juice or extra vinegar. Gluten-free flour blends can replace regular flour (though texture changes slightly). Mini cannoli (using smaller tubes) make elegant bite-sized treats. For a modern spin, dip ends in melted chocolate or roll in crushed pistachios/almonds — delicious, though not strictly traditional.
Storage Options:
- Unfilled shells: Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.
- Filled cannoli: Best enjoyed immediately; store filled in the fridge for no more than 4–6 hours (shells soften).
- Ricotta filling: Keep in an airtight container in the fridge for up to 3 days. Leftover shells can be crushed for cannoli dip or cannoli cheesecake crust.
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