Sicilian Cannoli (Cannoli Siciliani)
Crisp fried pastry tubes, blistered and bubbly from the hot oil, packed with a cloud of sweetened ricotta studded with chocolate chips. The crunch against the cool, creamy filling is what makes this Sicilian classic unforgettable.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the dough
In a bowl, mix the flour, sugar, cinnamon and salt. Rub in the cold lard with your fingertips until the mix looks like coarse crumbs, then add the egg yolk, Marsala and vinegar. Knead on a lightly floured surface for 5–8 minutes until smooth and elastic, wrap in plastic and rest in the fridge for at least 1 hour.
- 300 g flour
- 30 g sugar
- 1 pinch cinnamon
- 1 pinch salt
- 30 g lard or butter
- 1 egg yolk
- 120 ml
- 1 tsp white wine vinegar
✅ Done when: the dough is smooth, no longer sticky, and springs back a little when poked
Roll and shape
On a lightly floured surface, roll the dough very thin, about 2 mm, with a rolling pin or pasta machine (the dough must be thin or the shells will be tough). Cut into 10 cm circles, wrap each one loosely around a metal cannolo mold, and seal the overlapping edge with a dab of beaten egg white.
- extra flour for dusting
- 1 egg white
✅ Done when: each tube is wrapped snugly but not tight, with the seam glued shut
Fry until crisp
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Make the ricotta cream
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Fill the shells
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Dust and serve
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Make the dough
In a bowl, mix the flour, sugar, cinnamon and salt. Rub in the cold lard with your fingertips until the mix looks like coarse crumbs, then add the egg yolk, Marsala and vinegar. Knead on a lightly floured surface for 5–8 minutes until smooth and elastic, wrap in plastic and rest in the fridge for at least 1 hour.
- 300 g flour
- 30 g sugar
- 1 pinch cinnamon
- 1 pinch salt
- 30 g lard or butter
- 1 egg yolk
- 120 ml
- 1 tsp white wine vinegar
✅ Done when: the dough is smooth, no longer sticky, and springs back a little when poked
Roll and shape
On a lightly floured surface, roll the dough very thin, about 2 mm, with a rolling pin or pasta machine (the dough must be thin or the shells will be tough). Cut into 10 cm circles, wrap each one loosely around a metal cannolo mold, and seal the overlapping edge with a dab of beaten egg white.
- extra flour for dusting
- 1 egg white
✅ Done when: each tube is wrapped snugly but not tight, with the seam glued shut
Fry until crisp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the ricotta cream
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the shells
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Dust and serve
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The Story Behind the Dish
Cannoli are thought to descend from Sicily's Arab-influenced pastry traditions, from a time when sugar, citrus and sheep's milk cheese were everyday ingredients on the island. Fried pastry tubes filled with sweetened cheese became a treat tied to Carnival season, when rich, indulgent foods were eaten before the fasting of Lent.
Over time cannoli spread beyond their seasonal roots to become an everyday celebration food across Sicily, and later travelled with Sicilian emigrants to the rest of Italy and abroad, becoming one of the island's best-known desserts worldwide.
⭐ Why It's Famous
Cannoli are famous for their contrast of textures: a crisp, blistered shell giving way to a smooth, sweet ricotta filling, often finished with chocolate chips, candied fruit or pistachios.
💡 Fun Fact
The shells are traditionally fried on small cane or metal tubes, which is where the word "cannolo" (little tube) comes from.
Sicily, especially Palermo and the surrounding countryside
38.12°N, 13.36°E
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