Cannoli Siciliani, or Sicilian cannoli, are one of the most beloved Italian desserts, known for their crispy, golden shells and creamy, sweet ricotta filling. Originating from Sicily, these pastries are a perfect balance of texture and flavor. The crunchy exterior is made from a dough that’s fried to perfection, while the filling inside is a velvety mixture of ricotta cheese, sugar, and sometimes a hint of vanilla or citrus zest.
The history of cannoli dates back to ancient times, but it was in Sicily where the dessert truly evolved into the iconic treat we know today. Traditionally, cannoli were made to celebrate the Carnival season, but their irresistible taste has made them a year-round favorite. The shells are typically tubular in shape, fried until golden and crisp, then filled with the ricotta mixture just before serving to maintain the perfect balance of textures.
The filling is often enriched with a variety of ingredients to elevate the flavor. Sweetened ricotta cheese is the base, and it is frequently mixed with chocolate chips, candied fruit, or even a splash of liqueur, such as Marsala, to add complexity. The ends of the cannoli are sometimes dipped in chopped pistachios, chocolate, or candied orange peel, providing a delightful crunch and a touch of elegance.
Cannoli Siciliani are best enjoyed fresh, as the shells can lose their crispness if filled too early. They make for an excellent dessert at any occasion, from festive gatherings to a simple after-dinner treat. Their decadent flavor and light texture pair wonderfully with a cup of espresso or a glass of sweet dessert wine.
Sicilian cannoli are more than just a dessert; they are a symbol of Sicilian culture and tradition. With every bite, you experience a piece of history and a taste of Italy’s rich culinary heritage.
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon ground
- 1/4 cup butter cold and diced
- 3/4 cup Marsala wine
- 2 cups ricotta cheese drained
- 1 cup powdered sugar
- 1/2 cup chocolate chips mini or regular
- vegetable oil for deep frying
Instructions
- In a bowl, mix flour, sugar, and cinnamon. Add the diced butter and work it into the flour mixture until crumbly.
- Gradually add the Marsala wine, mixing until a dough forms. Knead the dough on a floured surface until smooth. Wrap in plastic and refrigerate for 1 hour.
- Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into circles and wrap each around a cannoli form.
- In a pot or deep-fryer, heat vegetable oil to 360°F (182°C). Fry the dough-wrapped forms until golden brown. Remove and let cool.
- In a separate bowl, mix the drained ricotta cheese, powdered sugar, and chocolate chips until smooth.
- Once cooled, carefully remove the shells from the forms. Fill with ricotta mixture and top with additional chocolate chips or pistachios.
Nutrition
Try more Coolinarci desserts.
These cannolis are amazing! Just like my grandma used to make. Worth every bite!
It’s cannoli not cannolo! Just saying for the grammar police out there. But I guess taste is what counts!
Wow, these are not easy! But worth every bit of effort. Just make sure to follow the temp on the oil!
These were a hit at the family reunion! Crispy and sweet, just like my Grandma used to make. 😊
Sounds delicious! I’m gonna try this for my next family gathering too! 😊
I don’t know… my grandma’s recipe was way different. She used different wine or something. 🤔
So much work for some pastry! I might just buy them frozen next time! 🙄
Cannoli? More like can’t-oli! Didn’t turn out right at all for me. Disappointed. 😕
I heard you can use phyllo dough for these too? Is that true? Trying to save time.
Delicious! The filling was super creamy, but I think I went a little overboard with the chocolate chips. Still yum!
My cannoli turned out flat and sad. What did I do wrong? Help! 🤔
Easy peasy! I made these for my daughter’s birthday, and they were the hit of the party!
That’s awesome! Cannoli are my favorite. I bet your daughter loved them. Going to try this for my kid’s party too!
I don’t get why you need to refrigerate the dough. Can’t you just roll it out right away? Someone help me!
Refrigerating the dough helps it relax and makes it easier to roll out. Trust me, I tried skipping it once and the dough was a mess!
OMG! Can’t believe how good they turned out. Everyone loved them! Will make again.
I have my doubts. These seem too complicated for a non-Italian like me. How hard is the frying part really?
Honestly, I don’t see the point. Why not just eat ice cream instead of all the hassle?
I dunno, man. Ice cream is great, but you can’t beat homemade cannoli, right? They’re totally different!
But cannoli is a treat! Ice cream doesn’t have that crispy shell and ricotta filling! 😍
I’m pretty sure I over-refrigerated (like 2 hours) but they still fried up crunchy. Could’ve used a bit more cinnamon in my opinion, but overall great cannoli vibes. Next time I’ll make sure my oil temp stays at 360 the whole time.
2 hours in the fridge and still crunchy?! Nice—honestly that’s a win. Also yes, keeping oil at 360 the whole time is everything for cannoli shells.
Yum! I didn’t have Marsala wine, so I used grape juice instead. Still tasted great! 😋
I tried deep-frying once and it felt like a whole event lol. Also, mine came out greasy until I let them cool on a rack. Definitely a patience recipe.
What is ricotta? Is that a type of cheese? My grandma used cottage cheese, it was good too! 💁♀️
Cannoli shells from a box are where it’s at! This is too much work.
I totally get that! Sometimes it’s just easier to buy pre-made when you’re in a crunch. But making them from scratch is kinda fun, too!
Nah, this is too much fuss for a few sweets. Store-bought tastes good enough, why complicate things?
I followed the recipe but it turned into a blob in the oil. What did I do wrong? I’m super sad. 😢
I’m sorry to hear that! 🤗 Did you make sure the oil was hot enough? Sometimes if it’s not hot enough, they can fall apart. Don’t give up, you’ll get it right next time!