Traditional Sicilian Cannoli – Culinary Ginger

The classic Italian cannoli is one of the most recognizable European pastries in the world. My traditional Sicilian cannoli are surprisingly easy to make at home and are topped with chopped pistachios or colorful candied fruits.

As much as I love posting British recipes from my childhood, I also love doing the same for my husband given his Sicilian heritage. And Sicily (and the city of Palermo, to be exact) is where he and cannoli originated!

Ingredients

• Flour
• Powdered/confectioner’s sugar
• Cocoa powder
• Cinnamon
• Salt
• Lard or butter
• Egg
• White wine vinegar
• Marsala wine
• Oil
• Ricotta Cheese
• Chocolate chips
• Pistachios

Make cannoli shells

Cannolo (the singular; cannoli is the plural) translates to “tube”. These crispy pastry shells are made from an easy-to-make dough with flour, cocoa powder, cinnamon, lard and a little Italian Marsala wine.

When it comes to making the shells, there’s really only one way to shape them: using cannoli tube shapes. They are inexpensive and easy to find online, including on Amazon.

What is the traditional filling for Sicilian cannoli made from?

Traditionally, cannoli are filled with a lightly sweetened ricotta cream mixture, most often made with cow’s milk ricotta or sheep’s milk ricotta for a richer, more pronounced flavor. Mascarpone cream is sometimes used, but it is not traditional. Traditional Sicilian cannoli are typically sprinkled with a light dusting of powdered sugar and garnished with candied orange peel, candied cherries or chopped pistachios. Chocolate chips are also popular today, although they are not part of the classic preparation.

Prepare cannoli in advance

Cannoli are ideal for making ahead, as long as you keep the components separate. This is because the moisture in the ricotta can make the shell soggy. The shells can be prepared 2 to 3 days in advance and stored at room temperature in an airtight container to keep them crisp. The ricotta filling can be made up to 2 days in advance and refrigerated in a sealed container.

For optimal texture, fill the cannoli just before serving (or up to 1 hour in advance if necessary). This keeps the shells perfectly crisp and prevents them from becoming soggy. Sprinkle with powdered sugar and add toppings just before serving for a fresher look and flavor.

Optional additions

Candied orange peel or orange blossom water are also traditional ingredients you can add for a delicious flavor contrast with the creamy filling.

This is about as original as an authentic Cannoli Siciliani recipe gets.

Cannoli Shell Filling

To make filling easier, use a piping bag (or a small zipped sandwich bag with the corner cut off). Fill the shell halfway from one end, then repeat from the other end to make sure the filling reaches the center.

Tips for success

• Drain the ricotta: This is essential. Ricotta retains a lot of moisture, which can make the filling runny. Drain in a fine-mesh strainer (or cheesecloth) for several hours or overnight in the refrigerator for optimal texture.
• Mix the dry ingredients well: Mix the sugar and any spices well before adding them to the ricotta. This ensures uniform sweetness and flavor, without lumps.
• Use whole ricotta: it gives the filling a richer flavor and creamier texture. Low-fat ricotta tends to be watery and bland.
• Do not overmix the filling: mix until smooth. Over-mixing can make it loose instead of thick and pipeable.
• Taste and adjust: After mixing, taste the filling and adjust the sweetness if necessary. Traditional cannoli are slightly sweet, not too sweet.
• Keep the shells dry: Store cannoli shells in an airtight container at room temperature. Moisture is the enemy of crispiness.
• Fill just before serving: To keep the shells crisp, don’t fill them more than 1 to 2 hours before serving (or just before, if possible).
• Dust, don’t bury: a light dusting of powdered sugar is all you need; too much can overpower the delicate flavor of the ricotta.
• Hose on Both Ends: Filling halfway through each end prevents air pockets and ensures an even, professional-looking cannolo.

Lard vs Butter

Lard is still used to make the cannolo shell. If lard isn’t your thing, butter can be substituted.

Store leftovers

Cannoli are best enjoyed fresh, when the shells are crisp and the filling is creamy. Once filled, they do not store well because the shells soften over time. If you have leftovers, store the stuffed cannoli in the refrigerator in a single layer for up to 24 hours. Just be aware that the shells won’t stay crispy.

For best results, store shells and filling separately. Store the shells at room temperature in an airtight container and refrigerate the ricotta filling in a sealed container for up to 2 to 3 days. Fill the shells just before serving to keep them perfectly crisp.

If you have made my traditional Sicilian cannoli, please leave a star rating on the recipe card. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…