Homemade SICILIAN CANNOLI recipe

Homemade SICILIAN CANNOLI recipe

Sicilian cannoli are delicious tubes of delicacy.

Their ultra crunchy amber shells give way to the soft and delicate ricotta filling.

My grandmother was from Sicily and I still remember when she brought me cannoli ….

Even now they are my favorite dessert and I often make them.

For a “shortcut” you can find ready-made cannoli shells but it can be more difficult than you think.

In addition, most supermarkets sell pre-made cannoli shells that are not artisanal. For this reason I
decided to make the cannolo shell at home.

I’ll explain how to make classic cannoli and their ricotta cream at home.

You can buy the metal tube to cook the shells online!

Follow the recipe and you will produce the best homemade cannoli possible.

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time30 Minutes
  • Cooking time10 Minutes
  • Servingabout 30 cannoli
  • CuisineItalian
291,49 Kcal
calories per serving
Info Close
  • Power 291,49 (Kcal)
  • Carbohydrates 34,69 (g) of which sugars 29,79 (g)
  • Proteins 10,98 (g)
  • Fat 12,11 (g) of which saturated 6,75 (g)of which unsaturated 3,22 (g)
  • Fibers 0,82 (g)
  • Sodium 219,25 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov



  • pastry flour (2 1/4 about 260 g)
  • 5 teaspoonssugar (about 20 g)
  • 1 teaspoonsalt (aabout 5 g)
  • 2 tablespoonsbutter (about 30 g)
  • 1 teaspooncocoa powder (aabout 5 g)
  • 1 tablespoonegg (about 20 g)
  • 2 teaspoonswhite wine vinegar (about 10 ml)
  • 4 tablespoonsmarsala wine (about 60 ml)

Ricotta stuffing

  • ricotta cheese (2 1/5 pounds about 1 kg)
  • sugar (4 1/2 ounces aboout 130)
  • dark chocolate drop (3 ounces about 90 g)

For decoration

  • q.s.orange zest (or candied cherries)



  1. Line a fine mesh sieve with gauze and place it on a bowl. Pour in the ricotta and let it drain for at least 1 hour.


  1. Put flour, sifted cocoa, sugar, salt, cold lard from the refrigerator in a food processor.

    Whisk until it looks like small pebbles.

    Take egg and beat lightly, use 20 g to put in the bowl with the other ingredients.

  2. Then add marsala and vinegar and whisk until you get a homogeneous mixture.

    Transfer the dough to a floured surface and knead until smooth, 3-4 minutes.

    Cover the dough with cling film and let it rest for about 1 hour.


  1. Take the dough and divide in half. Take one of the two halves and flour.

    Insert the piece between the rollers of the pasta machine.

    Go over the rollers several times starting from the widest thickness. Repeat 3-4 times.

  2. Gradually lower the numbering, then the thickness.

    Continue until you reach a thickness of 0.5 mm.

    With a pastry cutter, cut out squares of 10×10 cm.

  3. Take a square of dough in your hand and place the cylinder mold in the middle so that it goes from one corner to the other.

    Wrap a flap of dough on the cylinder, brush the other flap with the remaining egg before joining with the other. The shell is ready.


  1. Heat oil until it reaches a temperature of 180 °.

    Fry cannoli one at a time.

    It will take less than 1 minute, turn continuously. Drain the cannoli and transfer to a plate covered with absorbent paper.

  2. Allow to cool before removing the mold.


  1. Sift the ricotta into a bowl.

    Pour in sugar and work compound with a spatula.

    Add chocolate chips and mix. Transfer to a pastry bag and use to stuff the cannoli.


You can also prepare the shells in advance and store them at room temperature in an airtight container for several days.

Tricks to prepare fantastic cannoli.

1 – drain the ricotta in a fine mesh colander on a bowl.

2 – let the shell dough rest to get smooth and flexible.

3 – The cannoli dough must be rolled very thin. You can do this by hand, but if you have a pasta roller at home it’s easier.


You can absolutely buy ready-made cannolo shells.

I also bought empty shells from the bakery they are not worthy of a delicious ricotta filling.

If you prepare shells you can use a round pastry cutter, always 10 cm, to get the classic shape.

As an alternative to chocolate chips you can use candied fruit in pieces. If you are looking for an even tastier version, you can brush the inside of the cannoli with melted chocolate. Just let it solidify before stuffing them.

For the filling of the cannoli take sheep’s milk ricotta or whole milk. The best quality you can find will make all the difference for this simple filling.

If the ricotta is melted or very wet, you need to drain.

You can garnish the cannoli with chopped pistachios, candied orange peel or cherries and sprinkle with icing sugar.

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