Authentic Sicilian cannoli made from scratch with crispy fried shells and silky ricotta filling, using a traditional recipe verified by Sicilian cooks. These delicate pastries feature homemade dough infused with Marsala wine, cocoa, and orange zest, then filled with whipped ricotta and finished with chocolate chips and pistachios.
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Strain the ricotta cheese overnight. Place the ricotta cheese into a fine-mesh strainer set over a bowl, cover, and refrigerate overnight (and up to 24 hours).
Make the ricotta cream filling. Press the strained ricotta cheese through the fine mesh strainer and into a clean bowl. Repeat this process one more time, add sugar (and pistachio cream if using), and whip the mixture using a rubber spatula to combine well. Cover the ricotta cream and refrigerate for at least 30 minutes, or up to 24 hours before placing it into a piping bag and filling the shells.
Make the cannoli shell dough. Add the marsala wine to the egg yolk and whisk it lightly to blend and set aside. Add the flour, sugar, cocoa powder, cinnamon, orange zest, and lard to the bowl of a stand mixer fitted with the dough hook attachment (or to a large mixing bowl if kneading by hand). Stir the ingredients together with your hands, or a fork to blend. With the mixer on low speed, add the egg mixture, increase the speed to medium-low and knead it just until you have a somewhat smooth and compact dough (or about 6 to 7 minutes or for about 10 minutes if kneading by hand). Cover the dough and allow it to rest in the refrigerator for at least 30 minutes, and up to 1 hour. Remove the dough from the refrigerator and allow it to rest for 30 minutes at room temperature.
Roll out the cannoli dough. Pat the dough down into a disc and flatten it with a rolling pin and cut it in half. Cover any dough you're not working with, to keep it from drying out. Working with one piece of dough at a time, fold it over onto itself like you're folding a business letter. Dust it with flour and run it through the pasta machine starting on the widest setting "0". Repeat the letter fold again and run it back through the pasta machine. Pass the dough through the pasta machine increasing the number each time (making the dough thinner and thinner) and doing the letter fold each time until you reach a thickness of about 1/8 inch (3mm) or thinner. If you do not have a pasta machine, simply roll out the dough onto a lightly floured surface until you've reached the desired thickness. *I made my cannoli thinner than 1/8 inch (3mm) because I wanted it to be more of a plated style dessert.
Cut the cannoli dough rounds + seal them onto the metal tubes. Using a 3 1/2 inch (or smaller or larger) round pastry cutter, cut circles from the rolled-out dough. Wrap a piece of dough around the cannoli tube and seal it together by brushing one side with egg wash and lightly pressing down. Repeat with remaining tubes and fry in batches. Allow the tubes to cool before wrapping more dough and sealing. *Be sure to not get egg wash on the metal tube, or the shell may have a more difficult time releasing from the tube once it's been fried.
Fry the cannoli shells. Preheat 1 to 2 inches of oil in a deep fryer, or other deep heavy-gauged pot to 320°F/160°C. Lower the cannolo one at a time into the hot oil with a spider strainer holding it there to support the cannolo for just about 5 to 10 seconds before releasing it into the oil. Allow it to cook for about 30 to 40 more seconds, or until perfectly golden brown being sure to turn the cannoli over halfway through cooking time to ensure even browning. Remove them from the hot oil to a paper towel-lined platter. When just cool enough, carefully remove the tube from the crispy cannoli using a spoon to tap on the top of one end while holding the cannolo to allow it to release. Allow the cannoli shells to completely cool before filling them.
Assemble the cannoli. Place the cannoli cream filling into a piping bag fitted with a large round tip (809 or 805 work just fine) and pipe the filling into each cannolo starting from one end and repeating on the other end, sprinkle with chocolate chips, pistachios, or desired topping, and Enjoy!
Cool fried shells completely, store in an airtight container for up to 2 days. Ricotta filling keeps refrigerated for up to 24 hours. Fill shells just before serving to preserve crispness.
stand mixer with dough hook (or knead by hand) · pasta machine (or rolling pin for hand rolling) · fine-mesh strainer · deep fryer or heavy-gauged pot · spider strainer or skimmer · cannoli metal tubes (3.5 inch or adjustable size)
Yes. Fry the shells, cool completely, and store in an airtight container for up to 2 days. Fill them just before serving to keep shells crispy.
Heat oil to 320°F (160°C). Fry each cannolo for 30–40 seconds total (5–10 seconds with support, then 30 seconds freely) until golden brown.
Straining removes excess whey, concentrating the ricotta's flavor and creating a creamier, less watery filling texture.
Yes. Sheep's milk ricotta is traditional and slightly sweeter, but cow's or goat's milk ricotta works; strain overnight either way for best results.
No. You can roll by hand with a rolling pin, but a pasta machine ensures even thickness and helps develop the dough's structure for crispier shells.
