National Dish Italy: Cannoli (Recipe)
In this article
Discover Cannoli, one of Italy’s most iconic sweet treats and a true jewel of Sicilian baking! These crisp, golden pastry tubes are filled with a luscious, sweetened ricotta cream and finished with chocolate chips, candied fruit or pistachios. The magic lies in the contrast: a delicate, shatteringly crunchy shell wrapped around a cool, creamy filling. Each bite is a little burst of flavour that brings the sun-soaked spirit of southern Italy straight to your table.
About Cannoli
Cannoli are among the best-known and most-loved sweets in Italy, so cherished that they are often regarded as the country’s national dessert. These sweet, deep-fried pastry rolls originate from Sicily and are filled with a deliciously creamy ricotta mixture. What sets cannoli apart is the pairing of their crisp, tender shell with the sweetness and freshness of the filling, which is often enriched with chocolate chips, candied fruit or pistachios. The result is a perfect balance of textures and aromas that turns every mouthful into a small explosion of flavour.
Ingredients (serves 1–2)
- 125 g plain flour
- 10 g icing sugar
- 10 g lard
- 1 egg
- 15 ml white wine
- A pinch of salt
- Oil, for deep-frying
- 250 g ricotta
- 50 g icing sugar (for the filling)
- 25 g chocolate chips
- Optional: vanilla, candied fruit or pistachios
Shopping for the ingredients
When shopping for this dish, take care to choose fresh, good-quality ingredients. The ricotta should be fresh and of fine quality, as it is the very heart of the cannoli filling — opt for Italian ricotta if you can find it. For the chocolate chips, reach for a good-quality chocolate, as it noticeably enriches the overall flavour. Most of what you need is easy to find in a regular supermarket, and many Italian specialities can also be ordered online.
Preparing the dish
A little preparation makes all the difference here. Make sure the ricotta is well drained so the filling does not turn out too runny. Sift the flour to avoid any lumps forming in the dough, and chill the pastry thoroughly so it does not stick when you come to roll it out. With everything ready and your work surface clear, the whole process comes together far more smoothly.
Step-by-step instructions
- In a bowl, knead the flour, icing sugar, lard, a pinch of salt, the egg and the white wine into a smooth dough, then rest it in the fridge for at least 30 minutes.
- Meanwhile, beat the ricotta with the icing sugar until smooth and flavour it to taste with chocolate chips, vanilla or other additions. Chill the filling.
- Roll the dough out thinly and cut or stamp out circles. Wrap these around special cannoli moulds and seal the ends with a little egg white.
- Heat the oil in a deep-fryer or a tall pan and fry the pastry tubes until golden brown and crisp. After frying, carefully slide the cannoli off the moulds and leave to cool.
- Finally, fill the cooled cannoli evenly with the ricotta cream and decorate as you like.
Gluten-free / lactose-free version
With a few swaps, cannoli can be made to suit different needs. For a gluten-free shell, use a good gluten-free flour blend suited to frying in place of the plain flour. The filling is naturally based on ricotta, so for a lactose-free version look for a lactose-free ricotta, now widely available, or a plant-based alternative. This way everyone at the table can enjoy the treat without worrying about the ingredients.
Tips for vegans and vegetarians
Classic cannoli are vegetarian aside from the lard, which is easily replaced with butter or a plant-based fat. For a fully vegan version, swap the ricotta for a plant-based ricotta or a thick, well-drained dairy-free cheese, and use a non-dairy alternative in the shell. Choose dairy-free chocolate chips and check that any candied fruit is free from animal products. With these adjustments, this Sicilian classic adapts beautifully to a plant-based diet.
More tips and tricks
Fill the cannoli only just before serving to stop the shells from going soft and losing their signature crunch. If they are not to be eaten straight away, keep the filled cannoli in the fridge. For the crispest results, make sure your oil is hot enough before frying, and avoid overcrowding the pan so the shells colour evenly.
Adapting the recipe to your taste
The filling is wonderfully easy to make your own. Add a little lemon or orange zest for a fresh, citrusy lift, or fold in a touch of vanilla for warmth. The decoration, too, can follow your own preferences — anything goes, from a dusting of icing sugar to a chocolate glaze or a scattering of chopped nuts. Much like a Tiramisu, cannoli reward a personal touch.
Ingredient substitutions
If you would rather not use lard, you can use butter or a vegetable fat instead. For a lighter filling, replace part of the ricotta with cream cheese. Pistachios, candied citrus or even crushed amaretti make lovely additions or swaps in the filling, letting you tailor the recipe to what you have to hand or simply to your own taste.
Drink pairing ideas
A sweet Marsala, a dessert wine or an Italian espresso are the classic companions that complement the aroma of cannoli beautifully. A glass of sparkling Moscato also works well, its gentle fizz cutting through the richness of the ricotta cream. For a non-alcoholic option, a strong, dark coffee makes the perfect partner.
Serving and presentation ideas
For a stylish presentation, arrange the cannoli on a tiered cake stand and dust them generously with icing sugar. A few fresh berries or mint leaves beside them bring colour and freshness to the plate. Dipping the open ends in chopped pistachios or chocolate chips not only looks striking but adds an extra layer of texture to each bite.
A bit of history
The origins of cannoli can be traced back to the Middle Ages, when they were served in the convents of Sicily during Carnival. They symbolised fertility and abundance and were a fixture of the festivities. Today they stand as an emblem of Sicilian pastry-making and are treasured across the world — a shining example of just how much joy Italian cuisine can pack into a single bite.
More recipe ideas
Summary: Cannoli
Cannoli are a genuine delight that let you enjoy a slice of Italian dessert culture in your own home. The traditional recipe takes a little practice, but it is well worth the effort and can be varied entirely to your own liking. From the crunch of the fried shell to the cool, creamy ricotta filling, this Sicilian classic captures the warmth and generosity of southern Italy. Give it a go, and treat yourself to a taste of la dolce vita.
