Sicilian Cannoli

Sicilian cannoli must be filled at the last moment, just before serving, to enjoy all their crispness! Here is the traditional Sicilian cannoli recipe, homemade just like in a pastry shop!


flour cocoa powder cinnamon powder lard or butter coffee powder icing sugar salt eggs Marsala wine oil for frying ricotta granulated sugar chocolate chips chopped pistachios candied fruit

How to Make It


Pour the flour into a large bowl. Add the icing sugar, cinnamon, unsweetened cocoa powder, coffee powder, and fine salt. Mix with a wooden spoon, then add lard or butter.

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Add the egg and stir, mixing the ingredients. Finally add the Marsala wine.


Now use your hands to knead the ingredients right in the bowl. When the dough forms a fairly compact ball, place it on the table and continue to knead for another 5 minutes.

Shape it into a loaf and wrap in plastic wrap. Chill for about 30 minutes. Roll out the dough to about 3 mm (1/10 inch) thick. Then cut into circles using a 10 or 12 cm (4 or 5 inch) diameter pastry ring. Remove the disc from the work surface.


Wrap the dough disk around the cannoli tube. Moisten the ends of the disk with water and press them together. Close all the cannoli shells and place them on a plate. 



Fry the cannoli in plenty of oil for a minute or two. When golden brown, drain on paper towels and allow to cool.

Strain the ricotta. Then place it in a bowl, add the sugar and mix. Add the chocolate chips, mix well and refrigerate until ready to serve. When serving, take the cannoli and fill them with cream using a pastry bag.



Decorate with chopped pistachios and candied fruit. Place the Sicilian cannoli in a serving dish, sprinkle with icing sugar and serve.