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The iconic dessert of Sicily, right in your kitchen
Sicilian cannoli are undoubtedly the island’s most iconic dessert. Crispy on the outside and creamy inside, with their ricotta filling and golden zest, they win the heart (and palate) of anyone who tastes them. In this guide we show you the recipe for homemade Sicilian cannoli, with all the secrets to making them to perfection.
👉 Follow our step-by-step Sicilian cannoli recipe to get an authentic and irresistible result.
Ingredients for about 10 cannoli
For waffles:
- 250 g of 00 flour
- 30 g of sugar
- 30 g of lard (or soft butter)
- 1 egg
- 50 ml Marsala wine or white vinegar
- A pinch of salt
- Seed oil for frying
For the filling:
- 500 g of sheep ricotta cheese
- 150 g of powdered sugar
- Dark chocolate chips (optional)
- Orange peel or candied fruit to decorate
Sicilian cannoli recipe: preparation
- Sift flour with sugar and salt. Add lard, egg and Marsala. Knead until smooth. Let it rest 1 hour in the refrigerator.
- Roll the dough into a thin sheet and cut out oval discs.
- Wrap discs on cannoli cylinders, seal edges with egg white.
- Fry in hot oil (170-180°C) until golden brown. Drain on paper towels and let cool.
- Prepare filling by mixing ricotta cheese with powdered sugar (best if sifted the day before). Add chocolate chips.
- Stuff the cannoli with a piping bag and decorate with candied fruit or chocolate.
👉 S icilian-style cannoli should be filled just before serving to maintain the crispness of the wafer.
Tips for a perfect result
- Use only well-drained sheep’s milk ricotta to avoid an overly liquid filling
- If you don’t have metal cylinders, you can use rolled tin foil
- For a quicker variation, you can use ready-made waffles and focus only on the filling
Conclusion
With this recipe for homemade Sicilian cannoli you can bring to the table one of the most beloved and representative desserts of our tradition. Whether it’s a party, a family Sunday or a special occasion, cannoli are always a guarantee of success.
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