Crispy Sicilian Ricotta Cannoli: Make Them at Home Tips, FAQ & printable recipe

Tips for success

For the crispiest shells, roll the dough as thin as possible. A pasta machine is ideal for this, but a rolling pin works well too. If the dough tears, patch it with a small piece of dough and a bit of water.

When frying, maintain a steady oil temperature of 360°F (182°C) and fry in small batches to avoid crowding. Use tongs to turn the shells occasionally for even browning. Let the shells cool completely before filling; any residual heat will soften the filling.

To make the filling ahead, prepare it and refrigerate it in an airtight container for up to 2 days. Give it a good stir before piping. If the filling seems too thick after chilling, let it sit at room temperature for a few minutes.

For a smoother texture, push the ricotta through a fine-mesh sieve before beating. This step is optional but ensures a silky filling. Always fill the shells just before serving for the best texture.

Variations

• Chocolate Drizzle: After filling the cannoli, drizzle melted dark chocolate over the top and let it set for a few minutes. This adds an extra layer of chocolate richness and a beautiful finish.
• Citrus Zest: Add the finely grated zest of one orange or lemon to the ricotta filling for a bright, fragrant twist. This pairs wonderfully with the chocolate chips and adds a fresh note.
• Vanilla Bean: Scrape the seeds from a vanilla bean into the ricotta filling for a deep, aromatic vanilla flavor. This elevates the filling and adds a touch of elegance.
• Pistachio Filling: Fold 1/4 cup of finely ground pistachios into the ricotta filling along with the chocolate chips. This gives a nutty flavor and a lovely green speckle to the filling.

Storage and make-ahead

Fridge

Store unfilled shells in an airtight container at room temperature for up to 3 days. Refrigerate the ricotta filling in a sealed container for up to 2 days.

Freezer

Freeze unfilled shells in a freezer-safe bag for up to 1 month. Thaw at room temperature and re-crisp in a 350°F (175°C) oven for 3-5 minutes before filling.

Reheat

To re-crisp unfilled shells, place in a 350°F (175°C) oven for 3-5 minutes. Let cool before filling. Do not reheat filled cannoli.

Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 3 days. To refresh, place them in a 350°F (175°C) oven for 3-5 minutes until crisp. The ricotta filling can be refrigerated in a sealed container for up to 2 days. Once filled, cannoli are best eaten immediately; they do not store well as the filling softens the shell.

The pastry dough can be made a day ahead and refrigerated, wrapped tightly in plastic wrap. Let it come to room temperature before rolling. The shells can be fried up to 3 days in advance and stored in an airtight container at room temperature.

The ricotta filling can be prepared up to 2 days ahead and refrigerated. Assemble the cannoli just before serving to maintain the crisp texture.

Serving ideas

Serve the cannoli immediately after filling, as the shells are at their crispiest right after assembly. Arrange them on a platter, with the pistachio-dipped ends facing outward for a beautiful presentation.

For an extra touch, dust the filled cannoli with a little icing sugar before serving, though this is optional. These cannoli are perfect for dessert after an Italian meal, or as a sweet treat with espresso or cappuccino.

For a more indulgent presentation, serve the cannoli with a scoop of vanilla gelato or a drizzle of melted chocolate. The combination of textures and temperatures is delightful. If you have leftover filling, serve it alongside the cannoli as a dip for fresh fruit or biscotti. Remember, the shells are best enjoyed the day they are fried, so plan to fill and serve them within a few hours.

Frequently asked questions

Recipe card

Crispy Sicilian Ricotta Cannoli: Make Them at Home

Prep 45 minCook 15 minRest 30 minTotal 1 h 30 minServes 12

Ingredients

• 500 g drained sheep's milk ricotta
• 130 g icing sugar
• 1/2 tsp ground cinnamon
• 1/2 cup dark chocolate chips
• 2 cups all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup Marsala wine
• 1 large egg
• 4 cups vegetable oil, for frying
• 1/2 cup crushed Bronte pistachios

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Make a well in the center and add the Marsala wine and the egg. Use a fork to gradually incorporate the flour into the liquid until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
2. Divide the dough into two portions. On a lightly floured surface, roll one portion as thin as possible, about 1/16 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles. Repeat with the remaining dough. Keep the cut circles covered with a clean kitchen towel to prevent drying.
3. Place a cannoli tube diagonally across one dough circle. Moisten the far edge of the circle with a little water. Wrap the dough around the tube, pressing the moistened edge to seal. Gently press the dough to secure it. Repeat with the remaining circles and tubes, placing the wrapped tubes on a baking sheet.
4. Pour the vegetable oil into a heavy pot or Dutch oven, enough to submerge the cannoli shells by at least 2 inches. Heat over medium-high heat until a deep-frying thermometer reads 360°F (182°C). Adjust the heat to maintain this temperature throughout frying.
5. Carefully place a few wrapped cannoli tubes into the hot oil, being careful not to overcrowd. Fry for 90 seconds, turning occasionally with tongs, until the shells are golden brown and covered in blisters. Use tongs to remove the shells and drain on a wire rack. Let cool completely before removing the tubes.
6. In a mixing bowl, combine the drained sheep's milk ricotta, icing sugar, and ground cinnamon. Beat with an electric mixer on medium speed until smooth and creamy. Gently fold in the dark chocolate chips with a spatula. Transfer the filling to a piping bag fitted with a plain tip.
7. Just before serving, pipe the ricotta filling into each cooled shell from both ends, filling completely. Dip each end of the filled cannoli into the crushed Bronte pistachios. Serve immediately to keep the shells crisp.

Contains: gluten, eggs, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

32 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.