Sicilian Cannoli always bring me back to the smell of warm sugar and citrus drifting through my grandmother’s kitchen. She would set out a bowl of ricotta and an old wooden spoon while I sat on a stool, watching the edges of pastry shells catch the light. Those quiet moments taught me that desserts carry memory the same way a quilt holds warmthgently, and for a long time.
I’m a home cook who learned at my mother’s elbow, turning church cookbook scraps into weeknight-worthy meals. I’m the friendly voice behind Gemmir Kitchen, where I share simple, cozy dishes that feed a family and soothe a soul. Over the years I traded restaurant techniques for real-kitchen practicality: substitutions that work, timings that fit an evening routine, and recipes that don’t require a pastry degree.
I keep my food pork-free and focused on familiar comfortsone-pot dinners, skillet suppers, and desserts that bring back good afternoons. I test these recipes in busy kitchens with hungry people who don’t want fuss, and I explain each step like I’m standing beside you, handing over a wooden spoon. Comfort made simple is what I aim for every time I write, and that same gentle approach turns up when I talk about classics like Sicilian Cannolitreats that feel both special and homey.
Table of Contents
Table of Contents
How to prepare Sicilian Cannoli
Ingredients :
1 cup ricotta cheese, 1/2 cup mascarpone cheese, 1/2 cup powdered sugar, 1/4 cup candied orange peel, chopped, 1 teaspoon vanilla extract, 12 cannoli shells, Chopped pistachios (for garnish), Cocoa powder (for garnish)
Directions :
- In a bowl, mix together the ricotta cheese, mascarpone cheese, powdered sugar, chopped candied orange peel, and vanilla extract until smooth., 2. Use a pastry bag to fill the cannoli shells with the creamy mixture., 3. Garnish each filled cannoli with chopped pistachios and a dusting of cocoa powder., 4. Serve fresh for best texture.
Why you’ll love this dish
There’s something about a crisp shell filled with cool, sweet ricotta that feels like celebration and Sunday dinner at once. A Sicilian Cannoli carries bright textures: the flaky crunch of a fried tube contrasts with the silky ricotta filling. You’ll love this dish because it balances simplicity with a touch of showmanshipassemble it quickly but present it like you spent extra time.
The filling relies on good-quality cheese and a gentle hand: stir until smooth, taste for sweetness, and fold in citrus or chocolate chips if you like. A well-filled Sicilian Cannoli sings of fresh ingredientsbright citrus candy, fragrant vanilla, and nutty pistachios. If you haven’t tried making them at home, start with store-bought shells and a whipped ricotta base; you’ll save time and still get that satisfying contrast between crunchy and creamy.
I like to link new takes on tradition to other recipes I’ve adapted, which makes learning easier. For a fun twist that borrows the cannoli spirit in cookie form, try my Italian Cannoli-Inspired Thumbprint Cookies (Italian Cannoli-Inspired Thumbprint Cookies) for an easy weeknight dessert that still tastes like a celebration. Making a Sicilian Cannoli at home rewards you with control: you pick the sweetness, the crunch, and the aromatic notes. Keep the filling cold, fill shells right before serving, and you’ll charm family and guests alike with a dessert that feels both classic and personal.
How to prepare Sicilian Cannoli
Start by making a smooth, slightly stiff filling so it won’t weep into the shells. Drain your ricotta in a fine mesh strainer or cheesecloth for at least an hour to remove excess moisture; this small step prevents a soggy Sicilian Cannoli. Combine the drained ricotta with mascarpone or cream cheese, powdered sugar, vanilla, and any zest or candied peel you like. Beat until the mixture becomes silky but not too looseaim for a texture that pipes cleanly. Use a pastry bag to fill shells from the middle outward; that keeps the shell from cracking. If you prefer, spoon the filling gently and use a small offset spatula to smooth the ends before rolling in chopped pistachios.
If you want to learn more about techniques for achieving the right shell and filling balance, my mascarpone ricotta cannoli cheesecake post shares a few ideas that adapt well to filling a Sicilian Cannoli (Mascarpone Ricotta Cannoli Cheesecake). When assembling, work on a tray lined with paper towels to catch any stray sugar, and fill just before serving so your crisp shell keeps its texture. If you make your shells, fry them until golden and cool completely; homemade shells add a rustic charm to a Sicilian Cannoli that store-bought ones can’t quite match.
Serving ideas
A Sicilian Cannoli loves company. Serve a platter of filled shells for a party, letting guests choose their garnishes. Offer bowls of chopped pistachios, mini chocolate chips, chopped candied orange peel, and powdered sugar so people can customize each Sicilian Cannoli. For a small gathering, pair individual cannoli with a cup of espresso or a light dessert winethe sugar cuts through the cream and highlights the pastry’s crunch. Plate one cannoli on a small dessert plate with a dusting of cocoa powder and a sprig of mint for an elegant touch.
If you want to stretch the idea into a different format, try layering the filling into an icebox cake that mimics a Sicilian Cannoli’s flavor profile; my Cannoli Icebox Cake offers that same filling in a cake-like form (Cannoli Icebox Cake). When plating multiple Sicilian Cannoli, vary the garnishes so the presentation feels lively: some dipped in chocolate, some studded with pistachios, and a few with extra candied orange will look like a bakery display on your table. Keep the filled shells on a single layer to prevent crushing and have napkins handythese treats are delightfully messy in the best way.
Storage tips
A filled Sicilian Cannoli does not like to sit. The crisp shell draws moisture from the filling over time, so store any assembled cannoli in the refrigerator and eat them within a day for the best contrast between crisp and creamy. If you must store them longer, keep the filling and shells separate: refrigerate the filling in an airtight container for up to three days and store shells at room temperature in a sealed bag to protect their crunch. Fill shells just before you plan to serve and you’ll enjoy a true Sicilian Cannoli texture.
If you’ve made extra shells and worry about freshness, you can freeze unfilled shells for up to a month in a sturdy container; thaw them at room temperature and fill as usual. For longer-term storage of the filling, freeze it in a covered container for up to one month and thaw gently in the fridge before piping into shells. Label containers with dates so you use the oldest batch firstthis helps you enjoy a Sicilian Cannoli whenever the craving hits without compromising texture or taste.
Simple tips for success
Small details make a big difference when you prepare a Sicilian Cannoli. First, drain ricotta thoroughly. A well-drained ricotta allows the mascarpone and sugar to shine without watering down the shell. Second, chill the filling so it holds shape when piped. Third, fill shells right before serving. If you follow those three simple steps, you’ll avoid most common problems like soggy shells or runny filling.
Use a pastry tip that allows controlthe right opening helps you fill without cracking a shell. If you want to make your life easier, use store-bought shells for a quick Sicilian Cannoli and reserve homemade shells for when you have time to fry and shape. For inspiration and to borrow flavor pairings from other Sicilian treats, check out my post on traditional cookies that balance nuts and citrus (Traditional Sicilian Almond Cookies). Finally, taste your filling as you make it; you control the sweetness. Adjust the powdered sugar and add vanilla or citrus zest to suit your family’s preference so every Sicilian Cannoli you hand over feels just right.
Flavor variations
A classic Sicilian Cannoli centers on ricotta, vanilla, and citrus, but small switches breathe fresh life into the treat. Stir in mini chocolate chips or chopped dark chocolate for a familiar twist. Swap in orange or lemon zest for candied peel when you want a brighter note. Toasted pistachios add salt and crunch, while crushed amaretti cookies folded into the filling give a whisper of almond. For a richer take, blend a touch of cream cheese or mascarpone into the ricotta; this makes the Sicilian Cannoli filling silkier and more spreadable.
Create seasonal versions by adding diced roasted pears or spiced pumpkin to the filling in autumn, or fold in a small amount of limoncello for a grown-up finish. You can also dip the shell ends in tempered chocolate before filling to create a chocolate-capped Sicilian Cannoli. If you want to explore a larger format, turn the filling into a frozen semifreddo that carries the same flavors as a Sicilian Cannoli but serves like a sliceable dessert. These simple twists allow you to keep the essence of the classic while making it yours.
Frequently asked questions
Q: How long can I keep a filled Sicilian Cannoli?
A: Eat a freshly filled Sicilian Cannoli within 24 hours for the best texture. The shell will soften as it absorbs moisture from the filling. To enjoy later, store components separately: keep the filling chilled and the shells sealed at room temperature, then fill when ready to serve.
Q: Can I make the shells ahead of time?
A: Yes. Homemade shells hold well at room temperature for a few days if you store them in an airtight container. If they sit longer, keep them in a sealed bag in a cool, dry place. Freeze shells for up to a month if you want to prepare far in advance.
Q: What’s the best ricotta to use for a Sicilian Cannoli filling?
A: Use whole-milk ricotta for the creamiest filling. Drain it well to remove excess whey. You can fold in a small amount of mascarpone for extra silkiness, but the ricotta should remain the star of your Sicilian Cannoli filling.
Q: Can I make a Sicilian Cannoli without frying the shells?
A: Yes. You can find baked shells or even use sturdy rolled cookies as a quick alternative. The texture will differ, but the flavor stays close to the classic. When using non-fried shells, follow the same rule: fill just before serving so they stay as crisp as possible.
Q: Why did my shell crack when I filled it?
A: Cracking often happens when you overfill or when the shell has been mishandled. Use a steady, gentle pressure with a pastry bag, and fill from the center outward. If you make your own shells, make sure they cool completely before filling to reduce breakage.
Conclusion
For more detailed technique and traditional recipes, read this helpful guide to making a classic Sicilian Cannoli: Sicilian Cannoli with Ricotta Filling – Mangia Bedda. If you want a step-by-step from a pastry chef’s perspective, this tutorial walks through shaping and filling like a pro: How to Make Cannoli Like a Sicilian Pastry Chef.
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Sicilian Cannoli
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Delightful Sicilian Cannoli featuring a creamy ricotta filling and a crispy shell, perfect for any occasion.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup candied orange peel, chopped
- 1 teaspoon vanilla extract
- 12 cannoli shells
- Chopped pistachios (for garnish)
- Cocoa powder (for garnish)
Instructions
- In a bowl, mix together the ricotta cheese, mascarpone cheese, powdered sugar, chopped candied orange peel, and vanilla extract until smooth.
- Use a pastry bag to fill the cannoli shells with the creamy mixture.
- Garnish each filled cannoli with chopped pistachios and a dusting of cocoa powder.
- Serve fresh for best texture.
Notes
Ensure to drain ricotta thoroughly to avoid a soggy filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian