Sicilian Cannoli

Crisp, golden pastry shells meet a cloud of sweetened ricotta in this beloved Sicilian classic. Each cannoli is filled to order with creamy ricotta studded with dark chocolate and crushed pistachios, then dusted with powdered sugar.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Servings: 4 servings
Calories: 420

Ingredients

200 g all-purpose flour, plus extra for dusting
2 tbsp granulated sugar
2 tbsp unsalted butter, softened
1 large egg, beaten
60 ml Marsala wine (or dry white wine)
Vegetable oil, for deep frying
500 g whole-milk ricotta, well drained
100 g powdered sugar, plus extra for dusting
1 tsp pure vanilla extract
60 g dark chocolate chips or finely chopped chocolate
40 g shelled pistachios, finely chopped
1 strip orange zest, finely grated

Instructions

Whisk the flour and granulated sugar in a bowl, rub in the softened butter until crumbly, then mix in the beaten egg and Marsala wine to form a firm dough. Knead for 5 minutes until smooth, wrap in cling film, and rest for 30 minutes.
Roll the dough very thin, about 2 mm, and cut into 10 cm circles. Wrap each circle around a metal cannoli tube, sealing the overlap with a dab of water.
Heat the oil to 180°C. Fry the tubes 2-3 at a time for about 2 minutes, turning, until deep golden and blistered. Drain on paper towels, then carefully slide off the tubes while still warm.
For the filling, beat the drained ricotta with the powdered sugar and vanilla until smooth and creamy. Fold in the chocolate chips and half the pistachios.
Just before serving, pipe the ricotta filling into both ends of each cooled shell until full. Dip the ends in the remaining pistachios.
Arrange on a platter, dust generously with powdered sugar, and serve immediately so the shells stay crisp.

Pro tips

Drain the ricotta overnight in a cheesecloth-lined sieve for the thickest, non-runny filling.
Always fill cannoli just before serving; the shells soften within an hour of contact with the filling.
Re-roll and re-cut dough scraps, but chill them first so they roll thin again.
No cannoli tubes? Shape short rolls from heavy-duty aluminium foil.

Frequently asked questions

Can I make cannoli shells ahead of time?

Yes — the fried shells keep perfectly crisp for up to 3 days in an airtight container at room temperature. Store the ricotta filling separately in the fridge and fill only when ready to serve.

What can I use instead of Marsala wine?

Any dry fortified wine or dry white wine works. A splash of white wine vinegar mixed with water is a workable non-alcoholic substitute.

Why did my shells blister or puff unevenly?

The dough was likely rolled too thick or the oil was not hot enough. Roll the dough to 2 mm and keep the oil at a steady 180°C.

Is sheep's milk ricotta better for cannoli?

Traditionally yes — it is richer and drier. If you can find it, use it in place of cow's milk ricotta for a more authentic Sicilian result.