Cannoli from Palermo – The Sicilian Classic Dessert

Why You’ll Love This Recipe

Cannoli from Palermo is one of Italy’s most iconic desserts, embodying the vibrant flavors and traditions of Sicily. With its crisp, golden pastry shell and creamy ricotta filling, this treat strikes the perfect balance between texture and flavor. Originating as a festive pastry, cannoli has become a year-round favorite enjoyed worldwide. What makes Palermo’s version truly special is its authenticity—using sheep’s milk ricotta for a rich, slightly tangy cream and garnishing with candied fruit or pistachios. The first time I made cannoli at home, I tried using chocolate chips instead of candied fruit, and it was an instant hit. That’s the beauty of this dessert: it’s classic yet customizable. Whether you stick to tradition or add your own twist, cannoli from Palermo will bring a taste of Sicily right to your table.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Every component of cannoli has its role, from the crispy shell to the luscious filling.

Flour – Forms the base of the pastry dough, giving it structure and allowing the shells to hold their shape when fried.

Sugar – Adds a touch of sweetness to the shell, balancing the rich filling.

Butter or lard – Traditional Sicilian cannoli often use lard for authentic flavor and texture, but butter works as a substitute.

Egg yolk – Provides richness and helps bind the dough together.

Marsala wine – A key ingredient that gives the pastry dough flavor and tenderness. It also contributes to the shell’s crispness.

Salt – Enhances the flavor of the dough and balances sweetness.

Ricotta cheese – Sheep’s milk ricotta is traditional in Palermo, lending a rich, slightly tangy creaminess. Cow’s milk ricotta can be used if more accessible.

Powdered sugar – Sweetens the ricotta filling without affecting its smooth texture.

Vanilla extract – Adds warmth and depth to the cream filling.

Cinnamon – A hint of spice that elevates the filling’s flavor.

Chocolate chips or candied fruit – Mixed into the filling for added sweetness and texture.

Pistachios – Often used to garnish the ends of the filled shells, adding crunch and color.

Vegetable oil – Used for frying the pastry shells until crisp and golden.

Directions

Start by preparing the dough. Mix flour, sugar, and salt in a bowl, then cut in butter or lard until crumbly. Add egg yolk and Marsala wine, kneading into a smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes to rest.

Roll the dough thinly and cut into circles. Wrap each circle around a cannoli mold, sealing with a dab of beaten egg white. Heat oil in a deep pan and fry the shells until golden and crisp. Drain on paper towels and let cool completely before removing from molds.

For the filling, strain the ricotta overnight to remove excess liquid. Whisk with powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips or candied fruit. Chill until ready to use.

Just before serving, pipe the filling into the cooled shells. Dip the ends in chopped pistachios or additional chocolate chips. Dust lightly with powdered sugar for a final touch. Cannoli should be filled right before serving to keep the shells crisp.

Servings and timing

This recipe makes about 12 cannoli. Preparation takes 25 minutes, dough resting about 30 minutes, frying 20 minutes, and filling 10 minutes. Overall, allow 1 hour and 30 minutes.

Storage/reheating

Unfilled shells can be stored in an airtight container for up to 5 days. The ricotta filling should be kept in the refrigerator for 2–3 days. Once filled, cannoli are best eaten within a few hours, as the shells soften quickly. Reheating is not recommended.

Variations and Customizations

Chocolate-dipped shells – Coat the inside of the shells with melted chocolate to prevent sogginess and add flavor.

Orange zest filling – Mix grated orange zest into the ricotta for a fresh citrus note.

Nutty garnish – Swap pistachios for almonds or hazelnuts to change the flavor profile.

Mini cannoli – Make smaller shells for bite-sized party desserts.

Coffee cream – Blend espresso powder into the ricotta filling for a coffee-flavored twist.

Lemon ricotta – Use lemon extract or zest for a refreshing variation.

Mascarpone mix – Combine ricotta with mascarpone for an extra creamy filling.

FAQs

Can I bake the shells instead of frying?

Traditionally, cannoli are fried, but baking is possible, though the shells will be less crisp.

Why should ricotta be drained?

Excess moisture makes the filling runny, so draining ensures a thick, creamy texture.

Can I make cannoli without molds?

Yes, you can shape the dough around metal tubes or improvise with other oven-safe cylinders.

What is the traditional garnish in Palermo?

Candied orange peel and chopped pistachios are the most authentic toppings.

Can I use store-bought shells?

Yes, they save time, but homemade shells have a superior flavor and texture.

Is lard necessary for the dough?

Lard is traditional, but butter is a common substitute with good results.

How do I keep shells crisp?

Fill cannoli just before serving, or line the shells with melted chocolate.

Can I use cow’s milk ricotta?

Yes, it’s widely available, though sheep’s milk ricotta is more authentic and richer.

How sweet should the filling be?

Traditional cannoli are not overly sweet—adjust powdered sugar to taste.

Can I freeze cannoli?

Freeze unfilled shells only. Filled cannoli do not freeze well.

Conclusion

Cannoli from Palermo is more than just dessert—it’s a symbol of Sicilian culinary heritage. With its crunchy shell, creamy ricotta filling, and endless options for customization, it’s no wonder this pastry has become beloved worldwide. Making cannoli at home may seem daunting, but with a bit of practice, the process becomes both fun and rewarding. Whether you serve them in their classic form with pistachios and candied fruit or experiment with modern twists like chocolate or coffee cream, cannoli always bring joy to the table. If you’ve been longing to capture the essence of Sicily in your kitchen, this recipe is the perfect place to start.

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