Learn how to make authentic Sicilian cannoli at home. This recipe guides you through making crisp, sweet fried shells and a classic ricotta filling so you can enjoy bakery-quality cannoli from your kitchen.
There’s nothing quite like freshly made cannoli: thin, bubbly shells fried to golden crispness and filled with sweet, creamy ricotta. These Sicilian pastries—alongside cassata and Minne di Sant’Agata—are beloved classics found in bakeries worldwide. Traditional garnishes include candied orange peel at each end or chopped pistachios (ideally Bronte pistachios).
Cannoli are a bit labour-intensive, similar to bomboloni, but well worth the effort. They’re perfect for special occasions, family gatherings, Easter or Christmas. This recipe covers both shells and filling from scratch. If you’re short on time, you can use the homemade filling with shop-bought shells.
Update: After visiting Palermo and tasting the famous cannoli at Convento Santa Caterina, I’m happy to say this recipe closely matches those iconic flavours, so I kept the method unchanged.
Ingredients – what you need
Below is a clear list of everything required to make cannoli shells and filling, with notes on key ingredients.
- Flour – Italian 00 or all-purpose flour works well.
- Sugar – granulated or caster sugar.
- Cocoa powder – a small amount for colour (optional).
- Cinnamon – a pinch for subtle warmth.
- Butter – cold from the fridge, cut into cubes.
- Egg – use a large egg; an extra egg white is handy for sealing shells.
- Marsala wine – adds classic flavour and sweetness; white wine is an acceptable substitute.
- White wine vinegar – helps create light, crispy shells.
- Ricotta – about 4 cups (1 kg), well drained in advance so the filling holds its shape.
- Powdered sugar – sweetens the ricotta; adjust to taste.
- Citrus zest – lemon or orange zest adds brightness to the filling (optional).
- Candied orange peel – traditional garnish for each end.
- Neutral frying oil – sunflower or vegetable oil for deep frying.
Essential equipment
- Cannoli tubes – metal tubes for shaping the shells.
- Candy thermometer – to keep oil at the correct frying temperature.
- Pasta machine or rolling pin – to roll the dough very thin.
- Kitchen paper – for draining fried shells.
- Tongs – for safely handling shells in hot oil.
Visual walk-through of the recipe
Step-by-step photos are provided below. The full recipe card includes detailed measurements, timings and tips.
Important tip: Drain ricotta in a sieve over a bowl and chill in the fridge for at least 4 hours or overnight so the filling won’t be too soft.
Making the cannoli dough
Combine flour, sugar, cinnamon and cocoa powder in a large bowl.
Work the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Make a well in the dry ingredients and add the beaten egg, vinegar and marsala. Mix with a fork until a rough dough forms.
Knead the dough on a clean surface for 7–10 minutes; this develops the tiny bubbles that puff during frying.
Wrap the dough and chill in the fridge for 30 minutes to 1 hour, or overnight if preferred.
Set up a pasta machine if you have one and heat 2–3 inches (5–7 cm) of oil in a heavy pot to 356°F (180°C), using a candy thermometer to maintain the temperature.
Flour the work surface and machine lightly. Cut the dough in half and flatten one portion so it feeds through the widest setting of the pasta machine.
Rolling out the dough
Pass the dough through the widest setting, fold it and repeat several times to build structure. Then work through progressively narrower settings until the dough is very thin—about 2 mm (roughly 1/16 inch).
If you don’t have a pasta machine, roll the dough very thin with a rolling pin on a lightly floured surface.
Shaping
Cut rounds about 4–5 inches (10–12 cm) across; you can adjust the size to your preference. Wrap each round around a cannoli tube and seal the edge with a small amount of egg white.
Fry in batches until the shells are golden brown and puffed. Drain on kitchen paper. Allow tubes to cool slightly before reusing to avoid sticking.
How to make the filling
Combine the well-drained ricotta and powdered sugar in a bowl and mix until smooth. Fold in citrus zest if using and adjust sweetness to taste.
Fill a piping bag and pipe the ricotta into the shells just before serving. Garnish each end with a slice of candied orange, chopped pistachios or chocolate chips.
Filling options and variations
The classic ricotta is minimally sweet with citrus zest, but you can fold in mini chocolate chips, chopped candied fruit or chopped nuts. For a chocolate-coated finish, dip the ends in melted chocolate and press into chopped pistachios or hazelnuts.
FAQs
Knead the dough for about 7–10 minutes. Proper kneading creates tiny air pockets that expand and form bubbles when the shells are fried.
You can make the dough and filling ahead and store the filling in the fridge. Do not fill the shells more than 30–60 minutes before serving to avoid sogginess.
Unfilled shells keep well in an airtight container for about 1–2 weeks.
Fill the shells just before serving and ensure the ricotta is well drained. Store any filled cannoli in the fridge and eat promptly.
More Italian desserts you might like
- Cenci di Carnevale (Chiacchiere, Crostoli, Bugie) – Italian fried pastries
- Struffoli – Italian honey balls
- Tiramisu – authentic recipe
- Crostata di Frutta – Italian fruit tart
- White chocolate panna cotta
- Pignoli cookies (biscotti ai pinoli)
If you try this cannoli recipe, please rate it or leave a comment to share your experience. Feedback helps refine recipes and inspire new variations.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get it right the first time.
Homemade Sicilian Cannoli
By Emily
Equipment
- Cannoli tubes
- Pasta machine or rolling pin
- Candy thermometer
- Kitchen paper
Ingredients
- 1 3/4 cups plus 1 tbsp (250 g) Italian 00 or all-purpose flour
- 4 tbsp cold butter (55 g)
- 1 large egg, beaten (plus 1 egg white for sealing)
- 1/4 cup (50 g) sugar
- 1/4 cup (60 ml) Marsala wine
- Pinch of cinnamon
- 1/2 tsp cocoa powder (optional)
- 1 tbsp white wine vinegar
- Sunflower or vegetable oil for frying
Filling
- 4 cups (1 kg) ricotta, drained
- 1 cup powdered sugar
- Zest of 1 lemon or orange (optional)
- Candied orange, nuts or chocolate chips for garnish
Instructions
- Drain ricotta in a sieve over a bowl and chill for at least 4 hours or overnight.
Making the cannoli dough
- Mix flour, sugar, cinnamon and cocoa powder.
- Cut in cold butter until the mixture resembles breadcrumbs.
- Add beaten egg, vinegar and Marsala and mix to a rough dough.
- Knead 7–10 minutes, then wrap and chill 30 minutes to 1 hour.
Rolling out the dough
- Heat oil to 356°F (180°C). Lightly flour the pasta machine and work surface.
- Pass dough through the widest setting several times, then through progressively narrower settings until very thin (about 2 mm).
Shaping
- Cut 4–5 inch rounds, wrap around cannoli tubes and seal with egg white.
- Fry in batches until golden and puffed. Drain on kitchen paper and cool slightly before removing tubes.
Make the filling
- Blend drained ricotta with powdered sugar and zest if using. Pipe into shells just before serving and garnish.
Filling options
- Fold in chocolate chips or press chopped nuts onto the ends for variation.
Notes
- Measuring flour: spoon into cups and level with a knife if not using a scale.
- Rest the dough 30–60 minutes to relax the gluten before rolling.
- Roll dough very thin; thick dough produces soft shells instead of crisp ones.
- Size: a 4–5 inch cutter works well; squares are fine if you don’t have a cutter.
- Seal edges lightly with egg white, avoiding the tubes to prevent sticking.
- Fry in batches so the oil temperature remains steady.
- Prepare components ahead, but fill shells no more than 30–60 minutes before serving.
- Leftover unfilled shells store in an airtight container for about two weeks.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise noted.
- Vegetable sizes are medium unless stated otherwise.
- All recipes are tested in a fan (convection) oven unless noted.
Nutrition
| Carbs: 20 g
| Protein: 7 g
| Fat: 23 g
Nutrition information is an approximation.