A traditional Sicilian cannolo is a celebration of contrast: a crisp, blistered shell filled with smooth, lightly sweet ricotta cream. It is simple in its ingredients yet extraordinary in its character. Born in the heart of Sicily and shaped by centuries of culinary influence, the cannolo has long been a symbol of festivity, hospitality, and the joy of gathering around the table.

True cannoli are rooted in craftsmanship. The dough is rolled paper-thin to achieve a delicate crunch. The ricotta—traditionally made from sheep’s milk—is patiently drained until luxurious and thick. A hint of candied orange peel brings balance with its bright, fragrant sweetness, a nod to the citrus groves of western Sicily where this version finds its origins. Every step is intentional, because in Sicily flavor is never rushed.

This recipe honors that tradition with care and authenticity. The shells fry light and crisp, the filling is velvety and gently perfumed with orange, and each bite offers the unmistakable soul of Sicily. Serve them just as they are meant to be—filled fresh, garnished simply, and always shared.

TRADITIONAL SICILIAN CANNOLI

Serves 12-14

INGREDIENTS

For the Shells

▢ 2 cups all-purpose flour (spooned and leveled)
▢ 2 tbsp granulated sugar
▢ 1 pinch fine sea salt
▢ 2 tbsp lard (traditional) or unsalted butter
▢ 1 large egg yolk (reserve a little egg white for sealing)
▢ 2 tsp white wine vinegar
▢ 1/4 cup Marsala wine (traditional) or dry white wine
▢ Vegetable oil, for frying

For the filling

▢ 2 1/4 cups ricotta cheese (preferably sheep’s milk, but whole milk cow’s ricotta works well too—drain overnight for best texture)
▢ 3/4 - 1 cup powdered sugar, to taste
▢ 1 tsp orange blossom water

For garnish

▢ 1/2 cup finely chopped pistachios
▢ Candied orange peel strips
▢ Powdered sugar, for dusting

DIRECTIONS

Prepare Ricotta

Place ricotta in a fine strainer over a bowl. Cover and refrigerate at least 4 hours, preferably overnight, to remove excess moisture. This ensures a creamy filling that won’t make the shells soggy.

Make the Shell Dough

Stir together flour, sugar, and salt in a bowl. Cut in the lard or butter until the mixture resembles coarse crumbs. In a separate bowl whisk together egg, vinegar, and Marsala wine. Add wet ingredients to dry ingredients and knead until a smooth dough forms, about 5 minutes. Wrap in plastic wrap and refrigerate at least 1 hour.

Roll and Shape

Roll dough very thin on a lightly floured surface—about 1/16 inch thick. Cut into 4-inch circles or squares. Wrap each around a cannoli tube and seal the edge with a little egg white.

Fry

Heat 2–3 inches of oil to 350°F in a heavy pot. Fry shells in batches 1–2 minutes until golden and bubbled. Remove and gently slide shells off tubes. Cool completely.

Make the Filling

Beat together drained ricotta and powdered sugar until creamy. Stir in orange blossom water. Refrigerate at least 30 minutes before filling.

Assemble

Pipe ricotta filling into both ends of each shell. Dip ends in chopped pistachios and add a piece of candied orange peel. Dust with powdered sugar and serve immediately.

FAQS

Can I use store-bought shells?

Yes, but homemade delivers far better flavor and texture.

My shells didn’t bubble—what went wrong?

The dough wasn’t thin enough or the oil wasn’t hot enough. Aim for 350°F and roll very thin.

Can I skip the orange peel?

Orange peel is traditional in Sicily and adds beautiful aroma. If needed, substitute with orange zest or just use pistachios.

Why sheep’s milk ricotta?

In Sicily ricotta di pecora is traditional—sweeter and silkier than cow’s milk. Use high-quality whole milk ricotta if sheep’s milk is unavailable.

How far ahead can I make them?

Shells can be made 5–7 days in advance if stored airtight. Filling can be made 2 days ahead. Don’t fill until serving time.