Italian Cannoli

Italian Cannoli

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Experience the indulgent charm of Sicilian tradition with our exquisite Italian Cannoli recipe. This iconic delicacy features a delicate fried pastry shell generously filled with a luscious blend of ricotta cheese, dark chocolate drops, and a hint of sweetness. Embellished with candied cherries and a dusting of powdered sugar, these cannoli promise to transport your taste buds to culinary paradise.

The Essence of Cannoli

Delve into the heart of Sicilian culture with every bite of our Cannoli. Encased within its crispy exterior lies a velvety filling of ricotta cheese, harmoniously complemented by the richness of dark chocolate drops. While the original recipe may have evolved over time, our rendition stays true to its authentic roots, offering a symphony of flavors that captivate the senses.

How to Make:

Step 1: Preparing the Pastry

Before diving into the culinary adventure, ensure your ricotta cheese is thoroughly drained to achieve the perfect consistency. Begin by combining flour, salt, cinnamon, powdered coffee, and cocoa in a large mixing bowl, sifting in confectioner’s sugar for sweetness. Introduce lard, egg, and a tantalizing blend of vinegar and Marsala wine, kneading the dough until it reaches a soft, elastic texture. Allow the dough to rest in the refrigerator for an hour, allowing the flavors to meld.

Step 2: Crafting the Creamy Filling

As the dough rests, prepare the decadent cannoli filling by gently blending ricotta cheese with sugar. After chilling for an hour, refine the mixture through a fine mesh sieve, ensuring a smooth, creamy consistency. Fold in dark chocolate drops to elevate the filling to new heights of decadence, then refrigerate until ready to use.

Step 3: Shaping and Frying

Roll out the rested dough to a thin, uniform thickness, then cut into circles using pastry rings. Encase each circle around cannoli molds, sealing the ends with egg white. Heat lard to the optimal temperature, then fry the cannoli shells until golden brown and crisp. Once cooled, carefully remove the shells from the molds, ready to be filled with the heavenly ricotta mixture.

Step 4: Finishing Touches

With the shells prepared and filled with creamy goodness, adorn each cannoli with a halved candied cherry at each end. Alternatively, opt for a garnish of vibrant orange peel or chopped pistachios for a burst of color and texture. Dust generously with powdered sugar to impart a final touch of sweetness before serving.

A Culinary Symphony

Savor the divine allure of our Italian Cannoli, a testament to the timeless elegance of Sicilian cuisine. Each bite offers a harmonious blend of textures and flavors, inviting you on a journey through the heart of Italy’s culinary heritage.

Italian Cannoli

Recipe by
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Course: Desserts


Prep time


Cooking time




Total time






  • 2 cups flour

  • 1 tablespoon bitter cocoa powder

  • 4 tablespoons confectioners sugar

  • 4 tablespoons lard (optional)

  • 1 pinch salt

  • 1 teaspoon cinnamon powder

  • 1 teaspoon instant coffee

  • 1 egg

  • 1 oz white wine vinegar

  • 1 oz Marsala wine

  • For the Cannoli Filling:
  • 3 cups ricotta cheese

  • 1/2 cup dark chocolate drops

  • 1.5 cups sugar

  • For Garnish:
  • 24 Candied cherries

  • Powdered sugar as required

  • For the Egg Wash:
  • 1 egg white

  • For Frying:
  • 1 liter lard


  • Begin by draining the ricotta cheese in a colander placed over a bowl and store it in the refrigerator.
  • In a large mixing bowl, combine flour, salt, cinnamon, powdered coffee, cocoa, and sifted confectioner’s sugar.
  • Add lard, egg, white wine vinegar, and Marsala wine gradually, kneading the mixture until it forms a soft, elastic dough. Wrap the dough in plastic and refrigerate for at least an hour.
  • For the cannoli filling, mix the drained ricotta cheese with sugar and refrigerate for an hour. Afterward, strain the mixture through a fine mesh sieve to achieve a smooth consistency. Fold in dark chocolate drops and refrigerate until ready to use.
  • Roll out the dough thinly and cut into circles using pastry rings. Wrap each circle around cannoli molds, sealing the ends with egg white.
  • Heat lard to 170-180°C (338-356°F) and fry the cannoli shells until golden brown. Drain excess oil on absorbent paper and let cool before removing the molds.
  • Fill the cooled cannoli shells with the prepared ricotta mixture using a pastry bag fitted with a smooth nozzle.
  • Garnish each cannoli with a halved candied cherry at each end and dust with powdered sugar before serving.

Nutrition Facts

  • Calories: 198kcal
  • Carbohydrates: 30g
  • Protein: 6g
  • Fat: 5g
  • Cholesterol: 22mg
  • Sodium: 41mg
  • Fiber: 2g
  • Sugar: 17g
  • Calcium: 174mg

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