The most iconic of Sicilian desserts, Sicilian Cannoli! My favorite are filled with a lightly sweetened ricotta cream filling. Follow my step by step instructions to make the best cannoli shells with this authentic recipe directly from Sicily. There's nothing like homemade!
Please note that this post was updated on December 21, 2021. The recipe remains the same, however the photographs and instructions have been updated to better serve you.
If you're searching for an authentic Sicilian cannoli recipe, look no further! This recipe is directly from Sicily, just like my mother's family has always made in the town of Naso, Sicily.
Cannoli are an iconic dessert loved all over the world and without a doubt Sicily's most famous export (next to arancini, of course!). Cannoli were, and still are, served for all special occasions and holidays when my mom was growing up in Sicily.
Why is this the best cannoli recipe, you may ask? Just take a look at the bubbles on these shells! This is what you are looking for in the perfect cannoli shells and I'm sharing step by step instructions with lots of tips so you can make the best homemade cannoli every time.
What do I need to make this recipe?
To make cannoli shells, cannoli forms or molds are required to wrap the dough around for frying. My mother brought back these bamboo molds from Sicily years ago and they are nicely weathered, shiny and slick from years of use. Priceless!
Alternatives to bamboo molds for making cannoli:
If you don't have bamboo molds, here are some alternatives:
- You can purchase stainless steel cannoli molds here.
- Some readers have shared that they sanded and cut old broom handles into pieces and then boiled them to sterilize them. Not something I have tried before!
- Shape strips of aluminum foil into rolls.
Ingredient list:
For the shells:
- All-purpose flour
- Granulated sugar
- An egg: plus an egg white for sealing the dough
- Milk
- Red wine: may be replaced with Marsala
- Vegetable oil: both in the dough and for deep frying the shells. Sunflower or canola oil may be used instead
For the ricotta filling:
- Whole milk ricotta: strained if it is too watery
- Powdered sugar: dissolves much better than granulated sugar in the ricotta
- Ground cinnamon: for a touch of flavor
- Dark chocolate chips: for garnishing (optional)
- Chopped pistachios: for garnishing (optional)
- Powdered sugar: for dusting prior to serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions:
Prepare the ricotta cream filling:
- If using a brand of ricotta that has a lot of moisture, place the ricotta in a fine mesh sieve lined with cheese cloth over a bowl. Refrigerate and let drain for at least 2 hours.
- Place the strained ricotta in a bowl, add powdered sugar, cinnamon and whisk until smooth.
- Please note that ricotta is known for it's grainy texture and therefore it is normal that the mixture will not be smooth as mascarpone cheese, for example, or whipped cream.
- I prefer my ricotta filling not too sweet. Taste the filling and add additional sugar, if necessary, according to taste.
- Refrigerate while you prepare the cannoli shells.
Prepare the dough:
- Stir together flour and sugar in a large bowl.
- Make a well in the center and pour in the milk; vegetable oil; red wine and egg.
- Use a fork to beat the wet ingredients and slowly begin to incorporate the dry ingredients to form a dough.
- Knead on a lightly floured surface until smooth, about 5 minutes.
Shape the cannoli shells:
- This dough does not require a resting period and can be rolled immediately.
- Divide the dough into 4 pieces. Work with one piece of dough at a time and keep the remaining pieces covered to prevent from drying out.
- Use a pasta roller or a rolling pin to roll out the dough as thin as possible, until second to last setting if using a pasta roller.
- Sprinkle the dough with flour, as needed, to prevent from sticking.
- Cut 4-inch dough circles with a cookie cutter. Alternately, use anything you have on hand with a similar sized opening such as this cup my mom uses!
Reroll scraps of dough and continue until all the dough is used up.
- Wrap the circles around the cannoli molds and use a beaten egg white to seal the ends.
Fry the cannoli shells:
- Heat about 2 inches of vegetable oil (canola or sunflower oil work well) in a large heavy bottomed pot, or deep fryer if you have one. To verify if the oil is hot enough, try out my mother's technique: place the handle of a wooden spoon in the center of the pot. If the oil immediately begins to bubble vigorously around the handle, it is hot enough!
- Carefully place 3 or 4 shells at a time, without overcrowding the pot, in the hot oil.
- The challenge in frying the shells is that they sometimes roll over when you try to flip them to brown the opposite side. We often found ourselves keeping one side down with a fork or thongs.
- If they were not adequately sealed with the egg white, some shells may unwrap themselves from the molds while frying. You can use those to make deconstructed cannoli by simply layering two or three with ricotta filling in between!
- The shells are ready when they are golden brown and bubbly.
- Use 2 paper towels to carefully separate the molds from the shell. Be careful, they will be extremely hot! You may want to purchase an additional set of cannoli molds to have enough on hand.
- Rewrap the remaining dough circles around the molds and continue frying.
Fill the cannoli shells:
- Only fill the cannoli shells with the ricotta cream once they are completely cooled.
- Fill a pastry bag, fitted with a star or round tip attachment, with the ricotta cream.
- Alternately, use a freezer bag with the tip cut off.
- Pipe the cream at both ends of each cannoli shell making sure that the cream reaches the center of the shell.
- Top the ends with chopped pistachios and chocolate chips (optional).
- Dust with powdered sugar before serving.
- Fill up to 2 hours before serving.
- Refrigerate filled cannoli.
Frequently Asked Questions
Substitutions and Variations:
- Fill with pastry cream or biancomangiare (Sicilian milk pudding) instead of ricotta.
- Make your own homemade ricotta for the filling.
- Dip each end of the cannoli shells in melted dark chocolate.
- Add candied orange peel to the filling.
Why did my shells not bubble during frying?
- Roll the dough thin for best results.
- This may occur if your oil is not hot enough. To test if it’s hot enough, try out my mom’s easy technique: place the handle of a wooden spoon right in the center of your pot with oil. If it immediately begins to bubble vigorously around the handle it is ready for frying.
How to fix shells that are no longer crisp?
- If you follow this recipe exactly as is, you should have perfect crisp cannoli shells. However, if after storing them you feel they have not kept their crisp texture simply warm them in a 300 degrees F preheated oven for 5 minutes. Let cool completely before filling with cream.
Storage:
- Cannoli shells keep well up to 2 weeks stored in an air tight container lined with paper towels to absorb any moisture in a cool dry space.
Can the ricotta cream be prepared in advance?
- The ricotta cream can be kept refrigerated up to 3 days prior to filling the cannoli.
How long ahead of serving can the cannoli shells be filled?
- To prevent the cannoli shells from becoming soggy, fill the shells up to 2 hours before serving them.
If you try out this recipe for the best Sicilian cannoli, please let me know how much you enjoyed them by rating them in the recipe card below!
To all my readers, family and friends, Buon Natale!
Check out more delicious ricotta filled sweets:
Cartocci Siciliani with Ricotta Filling
Sicilian Cassatelle with Ricotta
Fig Jam, Ricotta and Pistachio Crostata
Pizzelle Cannoli with Ricotta Filling
Tried this recipe?Mention @mangiabedda or tag #mangiabedda!
Servings: 24 cannoli
Calories: 173kcal
Ingredients
For the shells:
- 2 cups all-purpose flour
- 1 tbsp. sugar
- 1 large egg
- 1 tbsp. vegetable oil
- ¼ cup red wine any red wine that's good for drinking is fine, may be replaced with Marsala
- 3 tbsp. milk
- 1 egg white for sealing the edges
- vegetable oil for frying, can be replaced with sunflower or canola oil
For the ricotta filling:
- 4 cups whole milk ricotta
- ¾ cup powdered sugar or more if you prefer a sweeter filling
- ½ teaspoon ground cinnamon
- dark chocolate chips (optional)
- chopped pistachios (optional)
- powdered sugar for dusting on top
Instructions
For the ricotta filling
- If using a brand of ricotta that has a lot of moisture, place the ricotta in a fine mesh sieve lined with cheese cloth over a bowl. Refrigerate and let drain for at least 2 hours.
- Place the strained ricotta in a bowl, add powdered sugar, cinnamon and whisk until smooth.
- Please note that ricotta is known for it's grainy texture and therefore it is normal that the mixture will not be smooth as mascarpone cheese, for example, or whipped cream.
- Taste the filling and add additional sugar, if necessary, according to taste. Refrigerate while you prepare the cannoli shells.
Prepare the dough for the shells
- Place flour and sugar in a large bowl. Make a well in the centre and add the egg, oil, red wine and milk.
- Use a fork to beat the wet ingredients and gradually incorporate the flour in order to form a dough.
- Knead on a lightly floured surface until smooth, about 5 minutes.
To shape the cannoli shells
- This dough does not require a resting period and can be rolled immediately.
- Divide the dough into 4 pieces. Work with one piece of dough at a time and keep the remaining pieces covered to prevent from drying out.
- Use a pasta roller or a rolling pin to roll out the dough as thin as possible, until second to last setting if using a pasta roller. Sprinkle the dough with flour, as needed, to prevent from sticking.
- Roll all the pieces of dough and cover them with a kitchen towel in order to prevent the sheets from drying out.
- Cut 4-inch dough circles with a cookie cutter. Alternately, use anything you have on hand with a similar sized opening.
- Reroll scraps of dough and continue until all the dough is used up. Wrap the circles around the cannoli molds and use a beaten egg white to seal the ends.
Fry the cannoli shells
- Fill a deep heavy bottomed pot (or use a deep fryer if you have one) with about 2 inches of oil.
- When the oil is hot, fry 3 or 4 cannoli shells at a time until golden and bubbly. You may have to hold them down to ensure that all sides are evenly fried. Transfer to a paper towel lined plate or tray.
- Use 2 paper towels to carefully separate the cannoli molds from the shell (be careful, they will be extremely hot!) and continue frying the remaining rounds of dough.
Fill the cannoli shells
- Fill the cannoli shells with the ricotta cream once they are completely cooled.
- Fill a pastry bag, fitted with a star or round tip attachment, with the ricotta cream. Alternately, use a freezer bag with the tip cut off.
- Pipe the cream at both ends of each cannoli shell making sure that the cream reaches the center of the shell.
- Top the ends with chopped pistachios and chocolate chips (optional). Dust with powdered sugar before serving.
- Fill up to 2 hours before serving. Refrigerate filled cannoli.
Notes
Substitutions and Variations:
- Fill with pastry cream or biancomangiare (Sicilian milk pudding) instead of ricotta.
- Make your own homemade ricotta for the filling.
- Add candied orange peel to the filling.
Why did my shells not bubble during frying?
-Be sure to roll the dough thin for best results. -This may occur if your oil is not hot enough. To test if it’s hot enough, try out my mom’s easy technique: place the handle of a wooden spoon right in the center of your pot with oil. If it immediately begins to bubble vigorously around the handle it is ready for frying.How to fix shells that are no longer crisp?
If you follow this recipe exactly as is, you should have perfect crisp cannoli shells. However, if after storing them you feel they have not kept their crisp texture simply warm them in a 300 degrees F preheated oven for 5 minutes. Let cool completely before filling with cream.How to store cannoli shells:
Cannoli shells keep well up to 2 weeks stored in an air tight container lined with paper towels to absorb any moisture in a cool dry space.Can the ricotta cream be prepared in advance?
The ricotta cream can be kept refrigerated up to 3 days prior to filling the cannoli.How long ahead of serving can the cannoli shells be filled?
To prevent the cannoli shells from becoming soggy, fill the shells up to 2 hours before serving them. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.Nutrition
Calories: 173kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 41mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
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Judy
I always use wood dowels cut to size from a broom handle. Works fantastic.
Nadia
Hi Judy, I have no doubt the broom handle works as well. So inventive, thanks for sharing!
Elena
First time I adventured in making this recipe. Very easy to make! turned delicious!
Nadia
Hi Elena, thank you! So glad to hear you enjoyed them!
Amanda
I am wondering what type of ricotta you use. The generic store bought versions do not have the authentic flavor I am looking for.
Nadia
Hello Amanda, of course it depends where you live but in my area I usually purchase Saputo brand ricotta. However, if you have eaten cannoli in Sicily they were probably filled with sheep milk ricotta and since I can't find that in my area the flavor will never be as in Sicily of course! I guess you may have to experiment with different brands until you find the ricotta that you prefer. Good luck with this!
Amanda
Thank you! I have been looking for a good sheep’s milk ricotta and cannot seem to find one, I will see if I can order the ricotta you suggested. Thank you for your help.
Amanda
Nadia
You are very welcome!
Sue
Made these cannoli for the first time yesterday and they were truly wonderful. I used mini cannoli tubes that are available from amazon. They make a significantly smaller cannoli that are perfect. Just cut three inch circles instead of four. Still easy to make and fill. I find the smaller cannoli wonderful to serve as finger desserts. The pasta maker is absolutely the way to go. You can rollout a sheet and cut multiple circles at one time. Big time saver!! Another comment mentioned making the shells without wine. My experience with pastries tells me that the acid in the wine breaks down the gluten to make a more tender crust. Marsala adds a wonderful sweet flavor but a tablespoon of vinegar will do the same trick!! Just a thought!
Nadia
Hello Sue, so glad you enjoyed them. I like the idea of making minis! As for the wine, I have definitely never tried making them without. I agree with you, it is an important part of the recipe. I have never tried with Marsala before, maybe next time. Thanks for the tip!
Nadia
OMG!!! Made these today for the first time, was worried as I am not great with pastry but they were to die for!! Thank you!!!
Nadia
Hi Nadia, I am so glad you enjoyed them! I'll be sure to let my mom know, after all it is her recipe. She gets a kick from hearing feedback about her recipes. Thanks again!
Clarissa
The filling and shells taste amazing!! But I need help!
I made the shells as thin as the recipe calls for and fried them until they were golden brown. However, they aren’t crunchy. I tried one (the rest are a gift to my mom who loves cannolis) and the shell doesn’t crunch at all. It’s too soft. How can I fix this? Putting them back in oil, using an air fryer, baking the shells in the oven a bit? I’m not sure what would work.
Nadia
Hi Clarissa, I must admit I have not had that happen to me so it’s difficult to tell what may have gone wrong. I don’t think I would put them back in oil, but perhaps in a low oven, around 250F cause you don’t want them to brown further, for a few minutes to dry them out and crisp them up more. Please do let me know how they turned out!
Lea
I made these last night. I used a cut open and rolled up aluminum can for the tube and it worked! The filling was perfect and not too sweet. I can’t stand the frosting filled ones I find in the US, thank you for the recipe.
Nadia
Hello Lea, I love your idea of using an aluminum can. Genius! I enjoy my filling not too sweet as well but one can definitely add more sugar to the filling if they prefer. That's why I enjoy making my own, I find the bought ones too sweet for me.Thanks for your kind feedback!
Rosalba Anzini
Mum had the bamboo dowels and they definitely are the best but can't get them anymore. She also added a little liqueur (which she made up herself but we don't have the recipe) to the ricotta mixture. I must admit, I love them cold and soggy the next day too!
Nadia
Hi Rosalba, unfortunately you don't find those dowels anymore and have to resort to the metal ones that are available. You know what, my kids kind of like them soggy as well! Thanks for stopping by my blog!
Don McPhee
Had no dowels so I rolled up some aluminum foil. Burned my fingers a bit but I will work on a better dowel. Just saying, there is always a way. I must get better at sealing them. They opened up but will still look good or taste good.
Nadia
Hi Don, that was certainly a creative choice. Why not, as long as it works! You may want to check out the metal ones available on Amazon as they really are inexpensive. And whenever I have a few that open up, I make deconstructed cannoli! Thanks for your comment and I hope you enjoy them!
Karen
Great recipie! I would love to get my hands on those gorgeous bamboo dowels but had to make do with tin plated ones. The flavour of this canoli is amazing, simple but stunning. About to impress my neighbours for lunch on a blustery but beautiful day in our little coastal town in Australia!!😋😀 Thank you.
Nadia
Hi Karen, indeed those dowels are something to be treasured but I'm sure they turned out just as well with the tin plated ones. I'm so glad to hear you enjoyed them down under in Australia and thanks for stopping by my blog!
Maria Minelli
What kind of red wine do you usually use? I wasn't sure if the taste would differ with a sweet vs dry. Thanks!
mangiabedda@gmail.com
Hi Maria, I use a regular red wine but the recipe can be tried with Marsala, which is definitely sweeter, as well. Thanks for stopping by my blog!
Sal
Hi my name is SALWhy did my cannolis She’ll stay oily after a week what am I doin
Nadia
Hi Sal, I store my cannoli shells in a cool place in a container lined with paper towels in order to absorb any grease. They usually keep well this way. Hope this helps and thank you for your question!
Josie
Thank you 😊
Josie
Hi, just wanted to know if I can make the cannoli without alcohol? If yes, can I replace the liquid with more mik?
Further, if I don’t want to use red wine can I use Marsala instead?
I plan to make 1/2 batch without alcohol.
Thx
Josie
mangiabedda@gmail.com
Hi Josie, I have actually never made the recipe without the alcohol therefore I can not tell you whether the results would be the same. Marsala is another liqueur often used in cannoli and this would great as well. Hope this helps! Thank you for your question.
Sophia
Hi!!! I am going to try this out because I can't find any good cannoli anywhere!! I just want to know what brand of wine do you usually get? Thank you for your wonderful recipe.
Nadia
Hello Sophia, to be honest with you I don't use any particular brand of wine. Usually it's the homemade wine that my husband and father made together! Hope you enjoy the cannoli!
Pauline
I’m trying your cannoli she’ll recipe. Do you let the dough rest before rolling?
mangiabedda@gmail.com
Hi Pauline, no I did not let this dough rest. Hope you enjoy them!
Pauline
The one we tried was good!!! I’ll let you know what my sicilian family thinks!!! Lol
mangiabedda@gmail.com
I’m so happy to hear that. Thanks for sharing with me Pauline! Fingers crossed!
Pauline
My family loved the cannolis thank you so much for the recipe it’s a keeper!!!!
mangiabedda@gmail.com
Wonderful news Pauline! Thanks for sharing with me!
Julie Rocco
Hi! Would a deep fryer work to fry the shells in?
mangiabedda@gmail.com
Hi Julie, yes it would definitely work. Enjoy!
Julie Rocco
Was not able to get the metal tubes in enough time to make the shells so we bought them premade from Publix. However, I made the filling. I had boith mini chocolate chips and chopped pistachios. I filled and made them to order after dinner. I must say, I will forever more eat them with pistachios. Wow! It makes the dessert. Everyone LOVED the cannoli. They were a huge hit. We're going to buy the metal tubes and make our own shells next tear.
I'm giving you 5 stars for the filling alone!
mangiabedda@gmail.com
Thanks Julie, I do enjoy my cannoli quite simple and you’re right pistachios in there are wonderful! Glad you enjoyed them and now you’ll be motivated to make the shells next time. Happy New Year!
Julie Rocco
Thank you. May you be blessed throughout the new year.
mangiabedda@gmail.com
Thank you very much Julie and all the best to you and yours for the new year!
Judy
Instead of red wine I use whole grain alcohol. Really makes the shells pop
mangiabedda@gmail.com
Hi Judy, wow that sounds interesting! I’ve never tried whole grain alcohol, I’m glad to hear it worked well. I’d love to see a photo of those shells. If you’d like you can tag me with a photo with #mangiabedda on Instagram or Facebook . Enjoy!
Cari
I am getting ready to make these now. I made the ricotta cheese from scratch, the information you gave is so very helpful! Thank you!
mangiabedda@gmail.com
You’re welcome! Let me know how they turn out!
Vincent
Besides wooden dowels or a cannoli mold, what would you recommend to use if someone couldn't find either in order to wrap the shell in?
mangiabedda@gmail.com
Hi Vincent, most other utensils that you have in the kitchen such as wooden spoons are simply too thin for the shells. I’ve actually heard of old broom handles being cut and sanded! Honestly I think it’s worthwhile purchasing some, the metal ones are available on Amazon and are not very expensive. Hope this helps and thanks for stopping by my blog!
Vincent
I'll have to do that. Thanks for the tip!
mangiabedda@gmail.com
Any time!
Dana
I got mine the other day on amazon, came with the 4” cutter for like 11.00.
mangiabedda@gmail.com
That’s quite worthwhile Dana, thanks for sharing this with information!
Mila
This recipe is amazing! I just made it and I love ti! So tasty ♥
mangiabedda@gmail.com
Hi Mila, I’m thrilled that you enjoyed it and happy to have your feedback. Thanks for stopping by my blog, have a great day!
Linda
This recipe is filled with wonderful ideas & tips.
Cant wait to make this recipe......!!!
Thank you for all the detail you offered.
mangiabedda@gmail.com
Thanks for your feedback Linda. I hope you enjoy them and please let me know how they turn out!
linda kelley
I am going to try this! Thank you so much. I copied the Fritters, loved so much! Thank you.