# Sicilian Cannoli with Ricotta Filling

> Cannoli are **fried and crispy** Sicilian dough tubes filled with **sweetened strained ricotta**. The golden rule is that **the filling must be added right at serving time** — the ricotta is moist and the shell loses its crunch within an hour if filled early.

**Italian Cuisine · 80 min · 8 servings · 290 kcal per serving**

Cannoli are the ultimate symbol of Sicilian sweets, and their shell is made with a dough containing vinegar or white wine to keep it thin and crispy while forming distinctive bubbles. Its real secret lies in the timing.

## Ingredients

- 300 g — white flour
- 30 g — sugar
- 30 g — cold butter
- 1 — egg
- 3 tbsp — white vinegar
- 60 ml — water
- 1 tsp — cocoa powder
- 0.5 tsp — cinnamon
- 600 g — ricotta cheese
- 150 g — powdered sugar
- 80 g — dark chocolate, chopped
- 60 g — pistachios, crushed
- 1 tsp — orange zest, grated
- 1 l — oil for frying

## Method

1. **Straining the Ricotta** — Place the ricotta in cheesecloth or a fine strainer over a cup **in the fridge overnight**. Store-bought ricotta contains a lot of water, and runny filling will wet the shell in minutes. This step is not optional at all.
2. **The Dough** — Mix the flour, sugar, cocoa, cinnamon, and a pinch of salt, then rub the **cold butter** into them. Add the egg, vinegar, and water, and knead for **8 minutes** until **smooth and slightly firm**. Wrap it and let it rest in the fridge for **1 hour**.
3. **Why Vinegar** — Vinegar weakens the gluten so the dough rolls out thinner without shrinking, and it helps create **the distinct small bubbles** on the surface of the shell during frying.
4. **Thin Rolling** — Roll out the dough using a pasta machine or rolling pin to a thickness of **1-2 mm** — you must be able to **almost see your hand through it**. Cut into **10 cm** circles or ovals.
5. **Wrapping on Molds** — Wrap each circle around a **metal cannoli mold** (or a wrapped aluminum foil tube), seal the two ends with **a little egg white** and press. Gluing is necessary so the shell doesn't open in the oil.
6. **Frying** — Heat the oil to **175 °C** and fry **3-4 molds at a time** for **2-3 minutes** until golden and bubbles appear. Take them out and let them cool for **2 minutes**, then carefully pull out the metal mold with a towel.
7. **The Filling** — Whip the strained ricotta with the powdered sugar and orange zest until smooth, and fold in the chopped chocolate. Put it in **a piping bag** and store it in the fridge until serving.
8. **Assembly at Serving Time** — Fill the shell **from both ends** halfway, dip the ends in **crushed pistachios**, and dust with powdered sugar. **Serve it at the exact moment** — filled cannoli lose their crunch within an hour.

## Tips

- Strain the ricotta overnight — the most important step in the recipe.
- Roll the dough so thin that you can see your hand through it.
- The vinegar in the dough gives it the signature bubbles and thinness.
- Fill right at serving time, not before.
- Empty shells keep for a week in an airtight container.

## FAQ

### Why do cannoli get soggy quickly?
Because they were filled early. Ricotta is moist, and the moisture transfers to the shell. Fill them right at serving time, strain the ricotta overnight, and you can also brush the inside of the shell with melted chocolate as a barrier layer.

### Can I make it without cannoli molds?
Yes — wrap aluminum foil into a 2.5 cm diameter cylinder and grease it with oil. Or make the recipe as "deconstructed cannoli" in cups: crushed shells with filling in layers, which is popular in restaurants.

### What is a substitute for ricotta?
Strained and blended cottage cheese until smooth, or mascarpone (though richer and sweeter). Authentic Sicilian ricotta is made from sheep's milk and has a unique flavor, but available cow's milk ricotta works perfectly.

### Can I bake the shells instead of frying?
You can bake at 200 °C for 15 minutes while brushing with oil, but the crunch and bubbles won't be like frying. Baked cannoli taste closer to cookies while fried ones are lighter and airier.

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Source: https://hanakoleah.com/en/italian-cuisine/sicilian-cannoli-with-ricotta-filling
Edited by: Marwa Mohamed
Last updated: 2026-10-22