The cannoli is a typical sweet from the Italian region of Sicily, where it originates from. It consists of a tube-shaped rolled dough that contains ingredients mixed with ricotta cheese inside. It is so popular in Sicily that it is very rare to have a patisserie where a tray of cannoli is not displayed.

Learn how to make Sicilian Cannoli with this simple and easy recipe!

Sicilian Cannoli

Recipe by caion


Prep time


Cooking time



Let’s discover together the original recipe of Sicilian cannoli.
They come from Sicily, but they are famous throughout Italy and the world!


  • Cannoli
  • Cake flour 9.2 oz (260 g)

  • Sugar 0.7 oz (20 g)

  • Lard 1 oz (30 g) – fridge cold

  • Unsweetened cocoa powder ¾ tbsp (5 g)

  • Salt 1 tsp

  • Eggs 0.7 oz (20 g)

  • White wine vinegar 0.3 oz (10 g)

  • Marsala wine 2.1 oz (60 g)

  • Filling
  • Sheep milk Ricotta cheese 35 oz (1 kg) – let it rest one night in the fridge

  • Sugar 4.6 oz (130 g)

  • Dark chocolate chips 2.8 oz (80 g)


  • Dough
  • In a bowl, add 9.2 oz (260g) of cake flour;
  • Add 3/4 tbsp (5 g) of sifted unsweetened cocoa powder;
  • Add 0.7 oz (20 g) of sugar;
  • Add A pinch of salt;
  • Add 0.7 oz (20g) of eggs;
  • Add 2.1 oz (60g) of Marsala wine;
  • Add 0.3 oz (10g) of white wine vinegar;
  • Add 1 oz (30g) of fridge cold lard;
  • Knead the dough with your hands;
  • Move the dough onto the pastry board and knead it briefly with your hands;dough
  • Shape a loaf and wrap it with plastic wrap;
  • Let it rest in the fridge for 1 hour;
  • Remove the dough from the fridge and let it rest at room temperature for 30 min;
  • Divide the dough in half;half dough
  • Set aside a piece of dough and cover it with plastic wrap;
  • Dust the second piece of dough with flour;
  • Flatten it with your fingertips;
  • Fold it twice and press it with your fingers;fold dough 1fold dough 2
  • Fold the dough and roll it out 8 times;horizontal fold
  • Cut the dough;cutting dough
  • Shape the cannoli: Take a pastry square, Pull the ends slightly, Place the cannoli form on the pastry, Lift one end and bring it to the opposite side, Brush the other end with a little egg wash, Gently pull and paste;cannoli shape
  • Fry the cannoli: Heat 34 fl oz (1l) of vegetable oil to 356°F (180°C). Fry one cannoli at a time, Keep the skimmer in the oil for a few seconds to let the bubbles form and prevent the cannoli from burning, Lift the skimmer and turn the cannoli with the tong, The cannoli is ready in less than a minute;fried cannoli
  • Drain;
  • Cream
  • In a bowl, add 35 oz (1kg) of sheep milk Ricotta cheese (Drain the Ricotta cheese overnight in the refrigerator and Sift the Ricotta cheese);Sift the Ricotta cheese
  • Add 4.6 oz (130g) of sugar and mix;
  • Add 2.8 oz (80g) of chocolate chips and mix;
  • Put the cream into a pastry bag and Fill each cannoli with some Ricotta cream;fill cannoli
  • Icing sugar to taste
  • Your Sicilian Cannoli is ready!Sicilian Cannoli

Recipe Video

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