Skip to content
Cannoli

Cannoli

Origin: ItalianPeriod: Traditional

Cannoli are a beloved Sicilian pastry consisting of tube-shaped shells of fried pastry dough, traditionally filled with a sweetened ricotta cheese mixture. The shells are characteristically crisp and golden, providing a textural contrast to the smooth, creamy filling, which is often enriched with ingredients such as chocolate chips, candied fruit, or whipped cream. Originating in Sicily, Italy, cannoli are widely regarded as one of the most iconic and enduring examples of Italian confectionery, with roots that extend back to the Arab occupation of Sicily during the 9th and 10th centuries.

Cultural Significance

Cannoli hold deep cultural significance in Sicilian identity and are closely associated with Carnival season, though they have since become a year-round staple throughout Italy and in Italian diaspora communities worldwide, particularly in the United States. The pastry is so emblematic of Italian-American culture that it has permeated popular culture, most notably referenced in the film 'The Godfather' with the memorable line 'Leave the gun, take the cannoli.' Historically, the preparation of cannoli was considered a mark of culinary skill among Sicilian women, and the recipes were often closely guarded family traditions passed down through generations.

Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate

Ingredients

Method

1
In a large mixing bowl, combine the ricotta cheese and whipped cream, stirring together until smooth and well blended. Fold in the chocolate chips, then cover and refrigerate the filling for at least 30 minutes to allow it to firm up.
35 minutes
2
Prepare your cannoli shells by either using store-bought pre-made shells or making your own dough from flour, sugar, butter, and wine, rolling it thin and wrapping it around metal cannoli tubes. If making from scratch, heat oil in a deep pot to 375°F (190°C).
15 minutes
3
Carefully lower the dough-wrapped tubes into the hot oil and fry until the shells are golden brown and crisp, approximately 2 to 3 minutes. Work in small batches to avoid overcrowding the oil.
5 minutes
4
Using tongs, remove the fried shells from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool completely before sliding them off the metal tubes.
15 minutes
5
Once the shells are fully cooled and the filling is well chilled, transfer the ricotta filling into a piping bag fitted with a large round or star tip.
3 minutes
6
Pipe the chilled ricotta and chocolate chip filling into each cannoli shell from both ends, filling it generously from the center outward until the cream just slightly overflows at each opening.
5 minutes
7
Press a few extra chocolate chips into the exposed filling at each end of every cannoli for a classic presentation. Dust the filled cannoli lightly with powdered sugar just before serving.
3 minutes
8
Serve the cannoli immediately for the crispest shells, as they will begin to soften once filled. If not serving right away, store the unfilled shells and filling separately and assemble just before eating.

Academic Citations

No academic sources yet.

Know a reference for this recipe? Add a citation