Sicilian Cannoli
An iconic Sicilian dessert: crispy fried pastry tubes filled with sweetened ricotta cream infused with chocolate chips and candied orange zest. A celebration of texture and flavor.
- 12 cannoli shells (store-bought or homemade)
- 500g ricotta cheese
- 150g powdered sugar
- 100g dark chocolate chips
- 1 tsp vanilla extract
- 1 orange, zest
- as needed pistachios, chopped (optional)
- The first and most important step is draining the ricotta. Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter, positioned over a bowl. Cover loosely and refrigerate for at least 1 hour, preferably overnight. This removes excess moisture, which is critical for a thick, creamy filling that doesn't make the shells soggy. After draining, the ricotta will have reduced to roughly 250–300g.
- Once the ricotta is drained, transfer it to a bowl. Using a wooden spoon or rubber spatula, push the ricotta through a fine-mesh sieve into another bowl, breaking up any lumps. This creates a smooth, silk-like texture for the filling. Discard any large lumps that don't pass through the sieve.
- To the sieved ricotta, add the powdered sugar, vanilla extract, and the zest of one orange. The orange zest should be finely grated so you get only the aromatic outer layer, not the bitter white pith. Mix these ingredients together gently with a wooden spoon until smooth and completely incorporated. The mixture should taste sweet with a subtle citrus note underlying the ricotta.
- Fold the dark chocolate chips into the ricotta mixture gently. If using store-bought cannoli shells, do this step just before filling, as the chocolate chips can sometimes melt slightly from the warmth of the ricotta if it's been sitting. The chocolate should be distributed evenly throughout.
- Lay out all 12 cannoli shells on a work surface. Using a small spoon or a piping bag fitted with a large plain tip, fill each cannoli shell generously with the ricotta mixture. Fill both ends of each tube, using about 30–40g of filling per cannolo. The filling should be slightly mounded at the ends for a generous, appealing presentation.
- If desired, dip the filled ends of each cannolo into chopped pistachios, pressing gently so they adhere to the ricotta. The green pistachios add both visual appeal and a subtle nutty flavor that complements the ricotta and chocolate beautifully.
- Arrange the filled cannoli on a serving platter and serve immediately. Sicilian cannoli are best enjoyed fresh, with the shells still crispy and the filling cold and creamy. If made ahead, store the filled cannoli in the refrigerator and serve within a few hours.
Chef's Note: Sicilian cannoli are iconic treats dating back centuries, traditionally associated with celebrations and festive occasions. The recipe here assumes store-bought cannoli shells, which are readily available and save time. If you wish to make shells from scratch, you'll need a cannoli form and a deep fryer, which is a more advanced undertaking.
The key to perfect cannoli is draining the ricotta thoroughly—wet ricotta will soften the shells and create a disappointing texture. Authentic Sicilian cannoli use candied orange peel rather than zest; if you can find this, chop it finely and fold it into the filling. Filling cannoli just before serving keeps the shells crisp, though they can be prepared up to a few hours ahead and refrigerated. These make an elegant finish to any Italian meal.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.