Authentic Italian Cannoli Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

“Leave the gun. Take the cannoli.” Who could forget that? The Italian cannoli recipe is a traditional fried dessert originating in Sicily.

Authentic Italian cannoli recipe that will leave you mesmerized.

The cannoli were usually eaten during the Carnival, but because this dessert was so popular and appreciated, people began eating them also during other occasions.

As a matter of fact, cannoli didn’t even need an occasion to be eaten.

They were so delicious, that Italians just decided to bake them whenever they felt like it, throughout the year, and it is a very simple recipe.

What is a Cannolo?

The Authentic cannoli recipe consists of a fried and crispy pastry wrap, stuffed with a creamy filling of ricotta, chocolate chips and candied pumpkin cubes.

The latter got a bit lost in time and isn’t considered to be the main ingredient anymore. The Sicilian cannoli are then trimmed laterally and covered with candied cherries, orange peels or chopped pistachios, but the filling remains the same.

Authentic Italian cannoli recipe that will leave you mesmerized.
The Sicilian cannolo is a typical dessert of Sicily.

Note: The authentic cannoli recipe consists of it, but if you don’t want lard at all, replace it with the same amount of vegetable oil. If you don’t prefer using chocolate chips, you can only use candied fruit.

Fill the cannoli waffles right before serving, to keep their characteristic crispness.

Cannoli Tips

How do you eat cannoli?

You can use your hands to eat cannoli. Pick up the cannoli with the tip of your fingers and start biting it from one extremity. Be careful as they often crack. If you prefer, you can set them on a plate and eat them using fork and a knife.

How long can you keep a cannoli in the fridge?

Cannoli are best enjoyed as fresh as they possibly can be. However, you can store them in the fridge for one or two days.

How do you store cannoli shells?

To preserve its crunchiness, cannoli shells are best stored in a metal or in a glass container for a few days.

Can you freeze filled cannolis?

It is not recommended to freeze filled cannolis. In fact, the ricotta might separate when frozen and the shells can become soggy when defrosted. Better eat them all right away!

What is cannoli filling made of?

The traditional cannoli filling is made out of ricotta cheese and sugar. However, you can find more modern variations that use pistachios crumbles or chocolate chips in it.

Do you have to strain ricotta for cannoli filling?

Yes, it is recommended to strain the ricotta before using it for the cannoli filling. Straining the ricotta helps making it softer and creamier, by doing so it will be better for preparing desserts and fillings.

Cannolo: The Origin Stories

You already know that cannolo is one of the traditional desserts typically served in the island of Sicily, thanks in part to the wildly famous and iconic Godfather films. However, this dessert’s origin dates way back earlier than you may have imagined.

According to historians, during the 1st century AD, the island of Sicily was invaded by Muslims and control of the island was seized from then ruling Byzantine Empire.

The island became the Emirate of Sicily and basically developed a multi-cultural and multilingual society.

It was during this Arab rule, specifically from 831AD to 1091AD, that historians say the cream-filled dessert was invented.

Historians noted that because Sicilians were under Arab rule, it became important for the locals to make their traditional food or dishes stand out.

This theory is further cemented by the fact that cannolo was specifically created to celebrate the Carnevale season, which is the festival that happens right before the start of Lent season, a very important Christian holiday.

Carnevale mask

There is also the theory that the sweet pastry is a symbol of fertility and eroticism. Those who believe this story claim that the pastries are eaten during Carnevale as a symbol of the festival’s wildly erotic parties, parades, and masquerades.

Another story, however, claims that the cannoli filling came from the Saracens, an ancient Arab tribe, and was brought by the Arabs when they occupied Sicily.

According to Waverly Root, an American culinary researcher and author, the dessert was once called cappelli di turchi that translates to “Turkish hats.” He said that the old name for the dessert was proof that Sicilians then attributed the dessert recipe to the Arabs.

On the other hand, he claims that the authentic Italian cannoli shells had far more ancient origins than the filling.

He said that mention of the tube shaped shells could be traced back to prehistoric times and that they were associated with stone steles called menhirs, which were most probably fertility symbols.

Now, whichever origin story you might believe, one thing is certain: the cannolo is a richly indulgent pastry that has earned its place right at the heart of Sicilian culture.

Here we share this really simple recipe and easy to find ingredients for a scrumptious dessert!

Authentic Italian cannoli recipe that will leave you mesmerized.

Authentic Italian Cannoli Recipe

Cannolis are one of the most famous Italian desserts. They consist of crunchy fried cylinders filled with ricotta cheese, sugar and, depending on the version, chocolate drops and pistachios crumbs. Take your palate to Sicily with this cannoli recipe.
4.26 from 272 votes
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24
Calories: 198kcal


  • 2 cups flour
  • 1 tablespoon bitter cocoa powder
  • 4 tablespoon confectioners sugar
  • 4 tablespoon lard optional
  • 1 pinch salt
  • 1 teaspoon cinnamon powder
  • 1 teaspoon instant coffee
  • 1 egg
  • 1 oz white wine vinegar
  • 1 oz Marsala wine


  • 3 cups ricotta cheese
  • 1/2 cup dark chocolate drops
  • 1.5 cups sugar


  • 24 Candied cherries
  • Powdered sugar as required


  • 1 egg white


  • 1 l lard


  • Before you begin to prepare the cannoli shells (called “scorcie”), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.
  • Put in a large mixing bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the confectioners sugar.
  • Add the lard, egg, and then the vinegar mixed with Marsala wine; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire Marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.
  • Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.
  • Now to prepare the cannoli cream for the topping, you will need take the well-drained ricotta cheese and place it inside a bowl where you add sugar.
  • Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.
  • After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.
  • Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.
  • Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.
  • Stretch the 24 circles, then roll them around cannoli molds (if you have metal cylinders that works too), brushing the ends with the whites before stacking them.
  • Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the cannoli shells. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.
  • Once they cooled, fill the cannoli shells with the cannoli cream that you will put in a pastry bag, using a smooth and wide nozzle.
  • Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.
  • Top it with a generous sprinkling of powdered sugar and serve.


Calories: 198kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 41mg | Potassium: 176mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2345IU | Vitamin C: 15.4mg | Calcium: 174mg | Iron: 1.2mg
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23 Responses to “Authentic Italian Cannoli Recipe”

  1. Phillip Ciresi says:


  2. Janica says:

    Made this and it was the best cannoli I’ve ever had

  3. Maria Kippen says:

    Don’t most Italian Cannoli don’t come with Ricotta Cheese? I remember my mother making the cream for the filling for the Cannoli and she also used Vanilla Bean and then she would fill the cannoli.

    • Nonna Box says:

      Ciao Maria, there are probably many other fillings that can be used as well but the traditional Italian cannoli has a ricotta filling.

      • queencafe777 says:

        My ricotta filling turned out too liquidy not firm . Could it be using granulated sugar instead of powdered sugar?
        I used the mixed instead to make ricotta cake so it would not go into waste.
        I will try another ricotta filling recipe instead . Shell is ok

        • Nonna Box says:

          Ciao! Sorry it turned out liquidy. Maybe you did, but have you drained the ricotta first? Usually it’s because the quantity of water in the cheese remains high. Glad you were able to use the mix anyway though.

  4. Toni says:

    I’d like to add something too. The ricotta that you use for the filling should be ricotta cheese from Italy. It is very different than the common ricotta that most stores sell. I can find authentic ricotta in the deli part of the grocery store. There is literally no liquid in it. The common one has way too much water and you can tell the difference.

    • Nonna Box says:

      Yes, we agree. Grazie Toni!

      • Carmella Torrisi says:

        This is a beautiful recipe using the candied cherries orange peels and the chopped pistachios are the true cannoli I love that you posted this authentic delicious recipe please leave out the chocolate chips for anyone else that is something that was invented in the United States for the American Appetite that is not a cannoli !!

  5. Joanna says:

    Delicious recipe!

  6. Maegan says:

    So delicious! Best cannoli ever!!!

  7. Jessica Beare says:

    If I use red wine vinegar instead of white wine vinegar, will it make that much of a difference?

  8. Joan Dittmer says:

    Caio! Oh my goodness I love cannoli and cannot wait to try this recipe!

  9. Marilyn says:

    Hi! I made these and they are delicious! However, the shells did not bubble like the picture. Mine are just smooth. Any idea what I did wrong?

  10. Bakernovice says:

    I made the recipe and it doesn’t say confectioners sugar for the filling it just says sugar so that’s what I used and it was grainy and watery. There should also be a substitute for masala wine if you have none.

    • Nonna Box says:

      Ciao! Have you drained the ricotta? Did you leave the filling for at least an hour in the fridge? As per the Marsala substitute, you can use another fortified wine or rum.

  11. Stephanie says:

    What size pastry rings/cannoli molds did you use?

  12. Molly says:


    I can’t wait to make this recipe for Easter! Can you please confirm that the recipe calls for granulated sugar? Every other recipe I’ve seen has called for powdered sugar.

    Thank you so much!!!!

  13. Carlo's Bakery says:

    Nice blog on Italian Cannoli. The tips and instructions are helpful. Thank you for sharing.

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