Indulge in classic cannoli filled with sweet ricotta, chocolate chips, and candied peel. It’s an easy recipe for authentic homemade indulgence in Sicilian style.
Cannoli are one of Sicily’s most celebrated desserts: deep‑fried pastry tubes filled with creamy, sweetened ricotta and studded with dark chocolate and candied peel. Crisp-edged and dusted with a fine veil of icing sugar, they look as understatedly elegant as they taste — ideal for concluding a meal or stealing a moment with espresso on the side.
Their origins trace back to Arab‑ruled Sicily (9th–11th century), where fried dough and sugar introduced by Moorish cooks gradually evolved into these beloved treats. First whipped up in Caltanissetta during Carnevale as symbols of fertility, cannoli were later popularised in Palermo and Messina.
The classic filling, as used in this easy cannoli recipe, is sheep milk ricotta blended with sugar, chocolate chips and candied peel. However, other regional variations abound: Palermo favours candied orange zest, Catania garnishes the ends with high-quality pistachios, Ragusa uses cow’s milk ricotta for a milder flavour, and Messina often adds cocoa to the mix.
How are authentic Italian cannoli shaped?
Traditionally, the dough is wrapped around metal cannoli moulds (or ‘forms’) before frying. You can purchase these small, stainless steel tubes (usually 10-12 cm long) from baking supply shops or buy them on Amazon or through other online retailers.
In a pinch, you can use makeshift substitutes like wooden dowels or broom handles (sanded and greased), clean curtain‑rod sections, or even rolled aluminium foil tubes. And if even these are not an option, fry the dough as flat discs and sandwich the filling between them — it won’t look classic, but will taste just as good.
How to store and serve cannoli
Once fried and filled, cannoli are best eaten the same day so the shells stay crisp.
If you have leftovers, store unfilled shells in an airtight container and the ricotta filling separately in the fridge. Fill just before serving, dust with icing sugar, and enjoy as soon as possible – it won’t be easy to resist.
Easy Cannoli Recipe
➤ MAKES: 24
➤ PREPARATION: 25 minutes plus resting
➤ COOKING: 10 minutes
Ingredients
For the shells:
- 250g plain flour
- 50g vegetable shortening
- 30g icing sugar
- 1 level Tbsp plain cocoa powder
- 1 level tsp ground cinnamon
- 1 medium free-range egg
- 80ml Marsala or dry white wine
- 1 tsp salt
- Oil, for deep frying
For the filling:
- 750g ricotta
- 200g icing sugar
- 100g dark chocolate drops
- 50g candied peel
You will also need:
- A 9 cm round pastry cutter
- Cannoli moulds
- Piping bag
Method
Make the dough:
- Sift the flour, cinnamon, salt, cocoa powder and icing sugar into a large bowl.
- In a separate bowl, lightly beat the egg, then stir in the vegetable shortening and Marsala.
- Pour the egg mixture into the dry ingredients and mix until combined. Use your hands to bring the dough together, then wrap in cling film and chill in the fridge for at least 1 hour.
Prepare the filling:
- While the dough is resting, place the ricotta in a bowl. Sift over the icing sugar and gently fold it in.
- Add the chocolate drops and candied peel, stir to combine, then refrigerate until needed.
Roll and cut the dough:
- After resting, remove the dough from the fridge. Roll it out on a floured surface to a thickness of 2–3mm.
- Using a 9cm round pastry cutter, cut out 24 circles. Gently stretch each into an oval shape.
Tip: Work in batches so the dough doesn’t dry out.
Fry the cannoli shells:
- Using a deep fryer or deep, heavy-bottomed pan, heat the oil to 170°C.
- Wrap each dough oval around a metal cannoli mould, sealing the edge with a dab of water if needed.
- Carefully lower the dough and mould into the hot oil and fry until golden and crisp. Remove with tongs and drain on kitchen paper.
- Allow to cool slightly, then gently slide the shells off the moulds. Let them cool completely before filling.
Fill and serve:
- When ready to serve, fit a piping bag with a large nozzle. If you don’t have a suitable nozzle, you can cut a disposable piping bag so that the hole is roughly 1 cm in diameter.
- Spoon the ricotta mixture into the piping bag, then pipe the filling into each end of the cannoli shell.
- Dust with icing sugar and serve immediately.
Recipe by Mario Matassa
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