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Cannoli alla Siciliana (Sicilian Cannoli) Recipe

Cannoli alla Siciliana (Sicilian Cannoli) Recipe

Photos of Cannoli alla Siciliana (Sicilian Cannoli) Recipe

How To Make Cannoli alla Siciliana (Sicilian Cannoli)

With a flaky fried crust, this Cannoli Alla Siciliana is filled with creamy ricotta cheese and rich dark chocolate to satisfy your Italian dessert cravings.

Preparation: 35 minutes
Cooking: 10 minutes
Rest and Cool Time: 3 hours 45 minutes
Total: 4 hours 30 minutes



For Filling:

  • 2lbssheep’s milk ricotta cheese
  • cupsconfectioners’ sugar
  • ¼cupmixed peel
  • ozdark chocolate,finely chopped

For Cannoli Shells:

  • cupsall purpose flour
  • 3tbspdry Marsala wine,or more to taste
  • 1tbspbutter,softened
  • 1tbspwhite sugar
  • 2tspvinegar,or more to taste
  • corn oil,for frying

For Topping:

  • 3tbsppistachio nuts,chopped
  • 2tbspconfectioners’ sugar,or to taste



  1. Beat ricotta cheese and confectioners’ sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.

Cannoli Shells:

  1. Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.

  2. Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness.

  3. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends, and dabbing with warm water to seal.

  4. Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds.

  5. Cool briefly; twist molds carefully to remove shells. Let shells cool completely for about 15 minutes.

  6. Fill cooled cannoli shells with ricotta filling using a spoon or piping bag.

  7. Arrange cannoli on a serving platter. Garnish with pistachios and sprinkle confectioners’ sugar on top.

  8. Serve and enjoy!

Recipe Notes

You can replace sheep’s milk ricotta with the more typical cow’s milk version. The flavor will be less intense but your cannoli will still be tasty.


  • Calories: 193.05kcal
  • Fat: 8.98g
  • Saturated Fat: 4.85g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.63g
  • Polyunsaturated Fat: 0.97g
  • Carbohydrates: 21.75g
  • Fiber: 0.59g
  • Sugar: 13.37g
  • Protein: 6.33g
  • Cholesterol: 24.72mg
  • Sodium: 41.34mg
  • Calcium: 99.83mg
  • Potassium: 87.07mg
  • Iron: 0.85mg
  • Vitamin A: 59.69µg
  • Vitamin C: 0.26mg
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