Uncle Larry Adventures

Italian Classics · Sicily

More italian dessert recipes

Cannoli Siciliani

Sicilian cannoli with blistered fried shells and a sweetened drained ricotta filling, finished with pistachio and powdered sugar.

Cannoli Siciliani

Fill them at the last second

Sicilian cannoli filled with ricotta and pistachio, dusted with powdered sugar

The short version

Sicilian cannoli with blistered fried shells and a sweetened drained ricotta filling, finished with pistachio and powdered sugar.

Prep
40 min
Cook
20 min
Total
1 hr plus draining
Serves
12 cannoli

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons cold butter
  • ⅔ cup Marsala wine
  • 1 egg white for sealing
  • 2 lb whole-milk ricotta, drained overnight
  • 1¼ cups powdered sugar plus more for dusting
  • ½ cup chopped pistachios
  • Neutral oil for frying

Instructions

  1. 01

    Make the dough. Rub the butter into the flour, sugar and cocoa, then add Marsala until a stiff dough forms. Knead 5 minutes, wrap and rest 1 hour.

  2. 02

    Drain the ricotta. Set the ricotta in cheesecloth over a bowl overnight in the fridge, then beat smooth with the powdered sugar and chill.

  3. 03

    Roll and cut. Roll the dough paper thin, cut 4-inch rounds and wrap each around an oiled cannoli tube, sealing the overlap with egg white.

  4. 04

    Fry. Fry at 350°F for about 2 minutes until blistered and dark golden. Cool before sliding the tubes out.

  5. 05

    Fill to order. Pipe the ricotta in from both ends, dip the ends in pistachios and dust with powdered sugar.

Larry’s rule: Filled cannoli go soggy in an hour. Fill them when people are already reaching for one.

Nutrition (estimated, per serving)

Serving
1 serving (about 110 g)
Calories
423 calories
Protein
10 g
Carbs
36 g
Fat
27 g
Saturated fat
16 g
Fibre
1 g
Sugar
29 g
Sodium
78 mg
Cholesterol
73 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/cannoli-siciliani).

Before you cook

What to know about Cannoli Siciliani

What it is

Cannoli Siciliani is a dessert recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 12 cannoli in 1 hr plus draining and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: make the dough, then drain the ricotta, then roll and cut. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 cups flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 2 tablespoons sugar — supports the dish's balance, texture and regional character.
  • 1 tablespoon cocoa powder — supports the dish's balance, texture and regional character.
  • 2 tablespoons cold butter — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

This dessert can be prepared in advance when the method includes chilling or setting. Keep it covered and refrigerated until serving.

What to serve with it

  • Serve in modest portions after an Italian meal.
  • Pair with espresso; choose a dessert wine only if it suits the recipe.

Larry’s why

Why temperature matters more than the recipe here

Dairy and eggs are unforgiving. Cold cream whips higher, warm mascarpone splits, and gelatin sets only within a narrow window. Let ingredients come to the temperature the recipe calls for before you start, and half the ways this dish can fail disappear.

Larry’s rule: Read the temperatures, then start.

More questions Larry gets asked →

Questions Larry gets asked

How long does cannoli siciliani take to make?
About 1 hr plus draining start to finish — roughly 40 min of prep and 20 min of cooking. That yields 12 cannoli.
What do you need to make cannoli siciliani?
10 ingredients, starting with 2 cups flour, 2 tablespoons sugar, 1 tablespoon cocoa powder. The full list with quantities is on this page.
How do you start cannoli siciliani?
Make the dough: Rub the butter into the flour, sugar and cocoa, then add Marsala until a stiff dough forms. Knead 5 minutes, wrap and rest 1 hour.
How do you know when cannoli siciliani is done?
Fill to order. Pipe the ricotta in from both ends, dip the ends in pistachios and dust with powdered sugar.
What is the most common mistake with cannoli siciliani?
Filled cannoli go soggy in an hour. Fill them when people are already reaching for one.
Can you make cannoli siciliani ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a dessert that reheats well.

What to pour with it

Drink pairings for Cannoli Siciliani

Ricotta and candied peel — Sicilian coffee closes it out.

See the full Italian beverage menu →

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Quick answer

How do you make Italian sausage soup with potatoes and kale?

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