Traditional Sicilian Cannoli – Culinary Ginger

The classic Italian cannoli is one of the most recognizable European pastries in the world. My Traditional Sicilian Cannoli are surprisingly easy to make at home and are finished with chopped pistachios or colorful candied fruit.

In as much I like to post British recipes from my childhood, I also like to do the same for my husband given his Sicilian heritage. And Sicily (and the city of Palermo, to be exact) is where he and the cannoli originated!

Ingredients

• Flour
• Powdered/confectioners sugar
• Cocoa powder
• Cinnamon
• Salt
• Lard or butter
• Egg
• White wine vinegar
• Marsala wine
• Oil
• Ricotta cheese
• Chocolate chips
• Pistachios

Making cannoli shells

Cannolo (the singular; cannoli is the plural) translates to “tube.” These crisp pastry shells are made from an easy-to-make dough using flour, cocoa powder, cinnamon, lard, and a splash of Italian Marsala wine.

When it comes to making the shells, there’s really only one proper way to shape them: using cannoli tube forms. They’re inexpensive and easy to find online, including on Amazon.

What is the traditional Sicilian cannoli filling made of?

Traditionally, cannoli are filled with a lightly sweetened ricotta cream mixture—most often made with cow’s milk ricotta, or sheep’s milk ricotta for a richer, more pronounced flavor. Mascarpone cream is sometimes used, but it isn’t traditional. Traditional Sicilian Cannoli are typically finished with a light dusting of powdered sugar and garnished with candied orange peel, candied cherries, or chopped pistachios. Chocolate chips are also popular today, though they’re not part of the classic preparation.

Make ahead cannoli

Cannoli are ideal for making ahead—as long as you keep the components separate. This is because the moisture in the ricotta can make the shell soggy.  The shells can be made 2–3 days in advance and stored at room temperature in an airtight container to keep them crisp. The ricotta filling can be prepared up to 2 days ahead and refrigerated in a sealed container.

For the best texture, fill the cannoli just before serving (or up to 1 hour ahead if needed). This keeps the shells perfectly crunchy and prevents them from becoming soggy. Dust with powdered sugar and add garnishes right before serving for the freshest look and flavor.

Optional additions

Candied orange peel or orange blossom water are also  traditional ingredients that you can add for a delicious flavor contrast to the creamy filling.

This is about as original as a recipe gets for authentic Cannoli Siciliani.

Filling the cannoli shell

To make filling easier, use a pastry bag (or a small ziptop sandwich bag with the corner cut). Fill the shell halfway from one end, then repeat from the other end to ensure the filling reaches the center.

Tips for success

• Drain the ricotta: This is essential. Ricotta holds a lot of moisture, which can make the filling runny. Drain it in a fine-mesh sieve (or cheesecloth) for several hours or overnight in the refrigerator for the best texture.
• Mix the dry ingredients well: Thoroughly combine the sugar and any spices before adding them to the ricotta. This ensures even sweetness and flavor without lumps.
• Use full-fat ricotta: It gives the filling a richer flavor and creamier texture. Low-fat ricotta tends to be watery and bland.
• Don’t overmix the filling: Mix just until smooth. Overmixing can make it loose instead of thick and pipeable.
• Taste and adjust: After mixing, taste the filling and adjust sweetness if needed. Traditional cannoli are lightly sweet, not overly sugary.
• Keep shells dry: Store cannoli shells in an airtight container at room temperature. Moisture is the enemy of crispness.
• Fill just before serving: To keep the shells crisp, fill them no more than 1–2 hours before serving (or right before, if possible).
• Dust, don’t bury: A light dusting of powdered sugar is all you need — too much can overpower the delicate ricotta flavor.
• Pipe from both ends: Filling halfway from each end prevents air pockets and ensures an even, professional-looking cannolo.

Lard vs butter

Lard is always used for making the cannolo shell. If lard is not your thing, butter can be substituted.

Storing leftovers

Cannoli are best enjoyed fresh, when the shells are crisp and the filling is creamy. Once filled, they don’t store well because the shells will soften over time. If you have leftovers, store filled cannoli in the fridge in a single layer for up to 24 hours—just know the shells won’t stay crunchy.

For best results, store the shells and filling separately. Keep the shells at room temperature in an airtight container, and refrigerate the ricotta filling in a sealed container for up to 2–3 days. Fill the shells just before serving to keep them perfectly crisp.

If you’ve made my Traditional Sicilian Cannoli, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…