Sicilian Cannoli: the real Italian recipe

Sicilian Cannoli

Known for their crispy outer shell, sweet ricotta filling, and tube-shaped nature, cannolis are a classic Sicilian dessert. Whether you like them topped with pistachios, chocolate chips, or other sweets, learning to make authentic Italian cannolis can be a game-changer. Read on for the real Italian recipe: complete with ingredients, step-by-step instructions, and the history behind cannolis.

What is the history behind cannolis?

Cannoli were originally Carnival treats and may have symbolized fertility. As a centuries-old tradition from Sicily, cannoli were originally made by wrapping pastry dough around tubes, and frying the shape. Although it is now mostly replaced with metal molds, the signature taste of cannoli remains. Read on to find out the recipe!

What do I need to make cannolis?

Here are the ingredients needed for the cannoli shells:

• 100 grams flour

• 20 grams granulated sugar

• 3 grams cocoa powder

• ⅛ tsp ground cinnamon

• 10 grams cold lard (or butter, flour, egg, and butter)

• 1 egg yolk

• 25 grams dry Marsala wine (or red wine, milk, and egg white)

• Orange zest

• 1 beaten egg

Extra tip: a splash of vinegar to make the cannolis extra flaky and delicious!

Here are the ingredients needed for the ricotta filling:

• 250 grams ricotta cheese (sheep’s milk ricotta is the most authentic flavor for cannolis!)

• 50 grams granulated sugar

• Pinch of salt

Extra tips: for flavored ricotta fillings, add additional cream or sugar (for example: pistachio cream or strawberry sugar)

Here are some popular toppings for cannolis:

• Candied fruit (ex. cherries or orange peel)

• Chocolate chips

• Pistachios

• Powdered sugar

Some other tools you may need while making Sicilian Cannoli:

• Metal cannoli tubes or molds

• Mixing bowls

• Strainer or cheesecloth for draining and sifting ricotta

• Rolling pin and board

• Knife or round cutter

• Deep fryer or deep pot

• Pastry bag

How do I make cannolis?

Here are the steps to make cannolis:

1. Combine flour, sugar, cocoa, cinnamon, and cold lard in a bowl (until they resemble breadcrumbs).

2. Mix egg yolk with Marsala, then add to the dry mix (with the orange zest). Knead until the dough comes together. Rest the dough in the refrigerator for 30-60 minutes.

3. Roll the dough thin and cut into rounds.

4. Wrap each piece of dough around a metal tube and seal with beaten egg.

5. Fry in hot oil (375 degrees Fahrenheit, 190 degrees Celsius) until golden. Sunflower or peanut oil is most ideal.

6. Let the shells cool.

7. Refrigerate the ricotta in a strainer over a bowl for at least several hours.

8. Push the ricotta through the sieve, add sugar and whisk until smooth. Chill for at least 30 minutes.

9. Fill the shells just before serving, using a pastry bag.

10. Garnish your cannoli by dipping each end in any toppings of your choice.

What are some good wine pairings with cannoli?

Here are some wine pairings for your enjoyment:

• Vin Santo

• Moscato d’Asti

• Passito di Pantelleria

• Ruby Port

• Brachetto d’Acqui

• Prosecco

• Amabile Lambrusco

For best results, we suggest matching the sweetness of the cannoli with the sweetness of the wine.