Cakes & Bread
Sicilian Italian Cannoli, Crispy Tube Pastry Filled with Sweet Ricotta
Prep
40 min
Cook
20 min
Servings
12
Level
Medium
Cannoli are a legendary treat from Sicily made of thin pastry shells fried until crispy and bubbly, then filled with smooth, chilled sweet ricotta cream. The combination of a crunchy outside and creamy inside makes cannoli one of the most beloved Italian desserts in the world. Perfect as a special weekend snack or a treat for family gatherings.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams Medium-protein all-purpose flour
- 1 tbsp Granulated sugar
- 1 tsp Cocoa powder
- 1/4 tsp Salt
- 25 grams Cold unsalted butter, cut into cubes
- 1 tbsp Apple cider vinegar
- 80 ml Ice water
- 1 Egg white, for sealing
- 500 ml Cooking oil, for deep frying
- 500 grams Ricotta cheese, drained overnight
- 100 grams Powdered sugar
- 1 tsp Vanilla extract
- 50 grams Mini chocolate chips or finely chopped chocolate
- 1 tsp Grated orange zest (optional)
- 30 grams Chopped pistachios, for topping
- to taste Extra powdered sugar, for dusting
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👩🍳 Instructions
- 1 Make the cannoli shells: In a large bowl, combine the flour, granulated sugar, cocoa powder, and salt. Stir well.
- 2 Add the cold butter and rub it in with your fingertips until the mixture resembles coarse sand.
- 3 Pour in the apple cider vinegar and ice water little by little while kneading until the dough is smooth and can be shaped into a ball. Don't overwork the dough.
- 4 Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour so the gluten relaxes and the dough is easier to roll out.
- 5 While waiting, make the filling: beat the drained ricotta together with the powdered sugar and vanilla extract until smooth and creamy.
- 6 Fold the mini chocolate chips and grated orange zest into the ricotta mixture and mix well. Store in the refrigerator until ready to use.
- 7 Remove the dough from the refrigerator and roll it out thinly, about 2-3 mm, using a pasta machine or rolling pin on a lightly floured surface.
- 8 Cut the dough into rounds about 10 cm (4 inches) in diameter, then wrap each round around a metal cannoli mold.
- 9 Seal the overlapping edge of the dough with a little egg white so it doesn't open up while frying.
- 10 Heat the oil over medium heat and fry the cannoli shells with their molds until golden and bubbly, about 2-3 minutes, turning occasionally.
- 11 Remove and drain briefly on paper towels, then immediately slide off the metal molds while still warm using gloves or a cloth to protect your hands.
- 12 Repeat until all the dough is used up, and let the cannoli shells cool completely and dry out before filling so they stay crispy.
- 13 Transfer the ricotta filling into a piping bag and fill the cannoli shells from both ends until full.
- 14 Dip both filled ends of the cannoli into the chopped pistachios, then dust the surface with powdered sugar.
- 15 Serve immediately after filling so the shells don't get soggy; cannoli taste best when enjoyed within 1-2 hours of being filled.
💡 Tips
• Make sure the ricotta is thoroughly drained of its liquid overnight in the refrigerator using a cloth-lined strainer, so the filling isn't soft and watery.
• If not filling the cannoli shells right away, fry them ahead and store in an airtight container—they'll stay crispy for up to 2 days.
• Fill the cannoli just before serving; don't fill them too far in advance, as the shells will absorb moisture from the filling and become soggy.
• If you don't have metal cannoli molds, you can use a thick roll of aluminum foil shaped into a tube as an alternative.
📊 Nutrition Facts / serving
230
Calories (kcal)
6 g
Protein
12 g
Fat
24 g
Carbs
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