Sicilian Cannoli

Name: Sicilian Cannoli With Homemade Ricotta
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 7 cups sheep's milk; 4 cups heavy cream; 1 tsp sea salt; 3 tbsp fresh lemon juice; 2 tbsp white vinegar; 2 cups confectioners' sugar; 1 cup pistachios, chopped; 1 cup dark chocolate, chopped; Powdered sugar, for dusting

Authentic Sicilian cannoli made entirely from scratch, starting with fresh sheep's milk ricotta curds and finished with crispy fried shells filled with sweetened ricotta, chopped pistachios, and dark chocolate. This traditional Sicilian recipe delivers the genuine texture and flavor of cannoli as made in Sicily.

🌍Italian 🏷️Cannoli 🏷️Sicilian cannoli 🏷️Ricotta 🏷️Homemade ricotta Italian dessert

🏷️

🏷️Dessert

-0:00

cookingwithshereenonTikTok

Total

1h 45m

Servings

4

Difficulty

Hard

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

7 cups sheep's milk
4 cups heavy cream
1 tsp sea salt
3 tbsp fresh lemon juice
2 tbsp white vinegar
2 cups confectioners' sugar
1 cup pistachios, choppedoptional
1 cup dark chocolate, choppedoptional
Powdered sugar, for dustingoptional

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Instructions

1
To make the ricotta, combine sheep's milk, heavy cream, and sea salt in a large pot.
2
Heat the mixture over medium heat until it reaches 200°F (93°C), using a kitchen thermometer to monitor.
3
Turn off the heat and add the fresh lemon juice and white vinegar. Stir gently just to combine.
4
Cover the pot and let it sit undisturbed for 20 minutes to allow the curds to separate from the whey.
5
Line a large colander with cheesecloth and place it over a bowl.
6
Carefully pour the curdled mixture into the cheesecloth-lined colander to strain.
7
Let the ricotta drain for 1 hour without touching or agitating it.
8
After an hour, gather the cheesecloth, cover the ricotta, and place a weight on top (like a small bowl) to press out more whey. Refrigerate overnight.
9
The next day, transfer the drained ricotta (about 4 cups) to a food processor. Add the confectioners' sugar.
10
Pulse briefly until the mixture is smooth and has a texture like icing. Do not over-whip.
11
Transfer the filling to a piping bag. Fill pre-made or homemade cannoli shells from both ends.
12
Dip the ends of the filled cannoli in chopped pistachios or chopped dark chocolate.
13
Arrange on a platter and dust with powdered sugar before serving.

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Tips & Notes

Pro tips

Drain homemade ricotta in cheesecloth for at least 4 hours (or overnight) to remove excess whey and achieve the proper thick, creamy consistency for filling.
Chill the ricotta filling for at least 1 hour before filling shells to make it easier to work with and to enhance flavor development.
Fill cannoli using a piping bag or small spoon inserted into each end of the shell, and dust generously with powdered sugar immediately after filling for the traditional finish.
Keep fried shells in an airtight container and fill only shortly before serving—this prevents the shells from softening and losing their signature crispness.

Substitutions

Heavy cream → mascarpone (use less sugar; mascarpone is already sweet)
Dark chocolate → candied orange peel or chopped maraschino cherries (removes chocolate entirely)
Pistachios → chopped blanched almonds or candied citrus zest (note: pistachios are traditional and add authentic Sicilian flavor)

Storage & make-ahead

Store unfilled fried shells in an airtight container at room temperature for up to 2 days. Store ricotta filling in the refrigerator for up to 3 days. Fill shells no more than 1–2 hours before serving to keep shells crisp.

Equipment

candy/deep-fry thermometer · cheesecloth · piping bag · cannoli tubes (metal molds for shaping fried shells)

Common Questions

Can I use store-bought ricotta instead of making it from sheep's milk?

Store-bought ricotta works in a pinch, but homemade sheep's milk ricotta delivers the authentic creamy texture and delicate flavor that defines true Sicilian cannoli. The effort is worthwhile for the final result.

How do I know when cannoli shells are fried to the right crispness?

The shells should be golden-brown and crisp enough to crack slightly when bitten, typically 1–2 minutes per side. Remove them immediately and drain on paper towels to maintain crispness.

Should cannoli be filled ahead of time?

Fill cannoli no more than 1–2 hours before serving. Filled cannoli soften as the ricotta releases moisture into the shells. Store unfilled shells in an airtight container for up to 2 days.

Can I make the ricotta filling dairy-free?

This recipe is fundamentally dairy-based (ricotta, heavy cream). Substituting plant-based ricotta will significantly alter the authentic texture and flavor of the filling.

What oil temperature is best for frying the shells?

Heat oil to 350–375°F. Too cool and shells absorb oil and become greasy; too hot and they brown before the dough cooks through. Use a thermometer for consistency.