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!
Nah, not my thing. I prefer other desserts. This was just too sweet for my taste.
Sooooooooo good!! Crunchy and creamy at the same time. 10/10 will make again.
These came out fantastic! Just like my grandma used to make. Thank you!
These remind me of my grandma’s recipe! I added some orange zest and they were even better! 🍊
That sounds delicious! I never thought of adding orange zest. I will try it next time. Thanks for the tip! 😊
This is a traditional Sicilian recipe? I’ve never heard of using Marsala wine before. Interesting!
I found the dough too crumbly. Anyone else have this issue? Maybe I added too much flour?
Too much sugar! Next time I’ll cut back otherwise it was good. But a little overpowering.
I think the sugar is fine! It balances out the bitterness of the ricotta. Maybe just a little personal taste adjustment?
Too much sugar? Nah, it’s supposed to be sweet! Just enjoy it, or make something else if you don’t like it.
I had so much trouble with the dough. It was too crumbly. Maybe I did something wrong?
I didn’t have Marsala so I used red wine. They came out okay but not the best. Next time, I’ll get the right stuff.
Using red wine instead of Marsala? That’s brave! But I feel you, next time just get the right one. They really make a difference!
I don’t know about using Marsala wine, isn’t that a bit odd? Can I just use white wine or something? 😕
There’s no way these are authentic! Real cannoli don’t have chocolate chips, come on!!
I tried this but my shells fell apart when frying. Maybe the dough was too soft? 🤔
1st time I made cannoli and they came out pretty good! Feeling like a pro chef now! 👩🍳
These turned out amazing! Much easier than I thought. Perfect flavor!
Yum! Loved making these with my kids. They enjoyed rolling the dough. It’s been a fun family activity! 🍰
My dough tore when I cut circles—maybe my thickness was off or I didn’t chill long enough. Still tasted good, just didn’t look as neat.
I tried this recipe, and it was okay. I think I need more practice with frying. Mine didn’t turn out as brown. 😕
Just a bit complicated but worth it! Remember to let the shells cool before filling or it’s gonna get messy!
I don’t know, looks too fancy for me. Can I use store-bought shells instead? Cooking seems hard…
Absolutely! The cooling part is crucial, I learned it the hard way! But these cannoli are so delicious once done. Worth the effort!
Soo GOOD!! I added nuts to mine and they were a hit! 10/10 would recommend!
10/10? Really? I mean, cannoli are good, but come on… really? Not everyone will love them like you do.
That sounds amazing! I never thought about adding nuts, what kind did you use?
I tried it but the dough fell apart while frying. Maybe I did something wrong? 🤷♂️
I had the same issue! Letting the dough rest longer might help. It’s tricky! 😅
These are the best cannoli I’ve ever made! The Marsala really adds a nice flavor. Will definitely make again!
I’m glad you liked it! Marsala really does make a difference. Next time, try adding some orange zest for extra flavor. 😋
Best ever? Really? How do you know that? They look delicious, but my grandma’s recipe is the real deal! Just saying.
Too much sugar! The ricotta filling was way too sweet for my taste. I like my desserts more balanced.
Yum! But can I use something other than ricotta? Like cream cheese? Recipe says to use ricotta only.
Didn’t work out for me. The filling was too runny. Better luck next time, I guess.
I’m sorry to hear that! Make sure to drain the ricotta really well next time, it can make a difference.
I found the recipe a bit confusing. What does ‘drained ricotta’ mean? Do I just let it sit? I ended up with a watery mess!
I just can’t get over how good these are! So creamy and rich!🤤
Yum! Made these last night. Everyone loved them, but I had trouble frying. My oil wasn’t hot enough.
Only took me two tries to get the frying right! First batch was burnt 😅 but second was 10/10. Thanks for the tips!
Cooked these for a party and they disappeared in minutes! Everyone loved them! 🤤
That’s awesome! I can’t wait to try this recipe. They look so delicious! 😍
But they seem too hard to make, don’t you think? I don’t even have cannoli forms!
Hmmm I dunno… My dough was too tough and didn’t really want to stick to the cannoli form. Anyone else have that problem?
Marsala wine is a bold choice for me. The filling is good, but I think next time I’ll add a pinch of salt to the ricotta—felt slightly sweet-only.
YAY!!! Easy to make and delicious! Took me back to Sicily. Will definitely make again!
So glad you loved it! Cannoli always reminds me of family gatherings. What’s your favorite filling?
I don’t know, cannoli seems hard to me. Thought they were store-bought only. Are they really that easy?
Whatcha do if ya can’t find Marsala? Can I just use grape juice? 🥴
I just made these cannoli and they turned out incredible! The filling was smooth and sweet, just perfect! Highly recommend! ❤️
Not sure about the cinnamon in cannoli dough. It’s okay, but it tastes more like a dessert pastry than classic cannoli to me. Might leave it out next time.
Totally get that—cinnamon can skew it toward “dessert pastry” vibes. I’d try it without next time (or cut it down to like 1/2 tsp) and see if it gets closer to what you expect from classic cannoli.
I followed the steps and they still didn’t brown properly. I think my oil wasn’t actually 360°F. Also the shells softened too fast—maybe I filled them too early.
Maybe you filled them with ricotta too soon? Like, if the shells are still warm or not fully dried, they go soft fast. I’d let them cool completely (even 15–20 min) on a rack so air can circulate, then fill right before serving. Mine get mushy if I rush it.
Ugh, that’s so frustrating. If they weren’t browning, I’d blame the oil temp first too. 360°F is pretty picky—if it drops when you add the shells, the outside can stay pale. Try preheating longer, and fry fewer at a time so the oil stays steady. Also make sure your dough is thin and not too wet before frying.
The ricotta filling turned out grainy even though I drained it. Maybe I needed to push it through a sieve. Flavor was good, texture wasn’t.
Not sure about the ratios—1/4 cup butter seems maybe low for 2 cups flour? My dough was kinda dry until I added a splash more Marsala. Still tasty, just a little finicky.
These cannoli are fantastic! I never thought I could make them at home. Thanks for the recipe!
So good! I added some orange zest to the filling and it made it extra special! 🍊💖
That sounds delicious! Orange zest is a great idea! 😍 I never thought about that for cannoli!
Made these for family night and they were gone fast. The Marsala in the dough is such a nice, subtle flavor—didn’t even taste “winey,” just rich. Filling was sweet but the chocolate chips balanced it well. 10/10.
The dough was a little sticky after mixing, so I added flour slowly. Also, 1 hour chilling helped a lot. Tastes authentic-ish. My family ate like 10 each 😅
Quick and delicious! I might’ve added too many chocolate chips tho, lol.
Too many chocolate chips? Is there such a thing? 😄 I think you did it right! More chocolate is always better!
These cannoli turned out super crispy! The Marsala flavor is subtle but really makes a difference. I did need a little extra flour while rolling so it wouldn’t stick.
These turned out AMAZING. The Marsala gives such a warm, cozy flavor and the shells were super crisp. I used a little extra dusting flour and it rolled perfectly.
The chocolate chips in the ricotta were a fun idea, but I think I’d chop them smaller or swap for mini ones—some bites were kinda chunky. Flavor was great though.
Totally agree—the regular chips can make some bites chunky. Mini chips are a great fix, or chopping them up a bit like you said. I’m glad the flavor still came through though!
The filling didn’t “mix smooth” for me—ricotta stayed grainy. I tried stirring longer but it never fully got creamy. Maybe my ricotta wasn’t drained enough.
Marsala wine? I used sweet wine by accident and it was a bit too sweet, but the shells were still delicious. Next time I’ll get the right kind.
Honestly I’ve done this with whatever bottle was open and it still tastes good. But if you’re chasing the classic flavor, totally agree—use the proper Marsala next time. 🍩
Sweet Marsala wouldn’t be my first choice either—good save though! Cannoli shells can handle a little sweetness from the wine, but yeah, the right Marsala makes it sing.
Deep frying at home is always a gamble. Mine got super golden fast, like before the centers were right. Maybe my oil was hotter than 360°F. The shells tasted good though—just not evenly cooked.
Sorry but this recipe isn’t really cannoli. Real Sicilian cannoli use different dough and usually have a ricotta mix with different seasoning. Also 1/2 cup chocolate chips feels like a dessert bar, not cannoli.