Ultimate Sicilian Cannoli
Crisp, blistered Marsala shells filled with a silky, not-too-sweet ricotta cream, fresh orange zest, chocolate and pistachios.
Bobbie's signature touch: use high-quality whole-milk ricotta (drained well) or traditional sheep's-milk ricotta for the most authentic flavor; Marsala in the dough gives the shells incredible flavor and crispness; fresh orange and lemon zest brighten the ricotta filling; chill the filling and fill the shells just before serving for the perfect texture. Make ahead: drain the ricotta 8–24 hours ahead; the filling can be made up to 24 hours ahead and refrigerated; the dough can be refrigerated up to 24 hours before rolling; unfilled shells keep in an airtight container at room temperature for 2–3 days; filled cannoli are best enjoyed immediately. Helpful tips: roll the dough very thin for crisp, delicate shells; maintain the oil temperature at 350°F; do not overcrowd the pot; remove excess oil and cool completely before filling; fill only before serving to keep the shells crisp; for extra-smooth filling, pass the ricotta through a fine sieve twice; use a piping bag for easy filling.
Ingredients
Cannoli shells
- 2 cups (240 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 3 tbsp cold unsalted butter, cubed
- 1 large egg yolk
- ½ cup sweet Marsala wine
- 1 tsp white wine vinegar
- 1 egg white, beaten (for sealing)
- Neutral oil for frying (about 4–6 cups)
Ricotta filling
- 32 oz (907 g) whole-milk ricotta (drained 8–24 hours)
- 1 cup (120 g) confectioners' sugar
- 2 tsp pure vanilla extract
- 1 tsp fresh orange zest
- ¼ tsp lemon zest
- ⅛ tsp fine sea salt
- ½ tsp ground cinnamon
- ½ cup mini semisweet chocolate chips
Finishing
- ½ cup roasted pistachios, finely chopped
- ¼ cup mini chocolate chips
- Candied orange peel, optional
- Confectioners' sugar, for dusting
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Method
- 1
Drain the ricotta (8–24 hours): place the ricotta in a cheesecloth-lined strainer set over a bowl. Cover and refrigerate 8–24 hours. Discard the liquid. This yields a thick, creamy filling.
- 2
Make the dough: in a bowl, whisk the flour, sugar, cocoa, cinnamon and salt. Cut in the cold butter until crumbly. Add the egg yolk, Marsala and vinegar. Mix, then knead 5–7 minutes until smooth. Wrap and refrigerate 2 hours.
- 3
Roll the dough very thin (about 1/16 inch) using a pasta machine. Cut into 4½-inch circles and gently stretch into ovals (4½ × 5 inches).
- 4
Shape the shells: lightly grease the cannoli tubes. Wrap the dough ovals around the tubes, overlapping the edges. Brush with egg white to seal.
- 5
Fry the shells: heat the oil to 350°F. Carefully fry 2–3 shells at a time for 1½–2½ minutes, turning until golden brown and bubbly.
- 6
Cool and remove the tubes: place on a wire rack to cool for a few minutes, then carefully slide out the metal tubes. Cool completely.
- 7
Make the ricotta filling: pass the drained ricotta through a fine sieve for a silky texture. Mix with the confectioners' sugar, vanilla, orange zest, lemon zest, salt and cinnamon. Fold in the chocolate chips. Chill 2+ hours.
- 8
Fill the cannoli: transfer the filling to a piping bag with a large tip. Fill each shell from both ends just before serving.
- 9
Add toppings: dip one end in pistachios and the other in mini chocolate chips. Add candied orange peel if desired. Dust with confectioners' sugar. Serve immediately for the perfect crisp shell and creamy filling — one cannoli per serving.
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From Bobbie's “Bobbie's Recipe Card 152”. Written up by Bobbie's Kitchen · Updated 26 October 2026