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Sicilian Cannoli Recipe

Sicilian Cannolis
Francesca Borgognone

Sicilian Cannolis

Cannoli are pretty essential to Italians, especially during the holidays. They're a must-have along with struffoli at Christmas, grain pies at Easter, and cassata cake and profiteroles on New Year's. They can be large, they can be small, they can be chocolate-dipped, and even chocolate-filled. This recipe, however, is as classic as they come. 

My father used to say that my uncle wasn't coordinated because all he did at the bakery was make cannoli cream. It's a big fail for my uncle, but a plus for novice cannoli makers because it's simple! 

For a large party, it's best to purchase the shells. They're not hard to find (try your local pastry shop or salumeria) and come in large and mini size.

Click here to see A Sweet Tooth's Dream: 8 Fantastic Dessert Recipes.


*Note: It can be difficult to find ricotta impastata, but it is essential to this recipe. Your best bet is to look for it online.


  • 3 pounds ricotta impastata*
  • 1 pound sugar
  • 1 teaspoon vanilla
  • Pinch of cinnamon oil
  • 80 cannoli shells
  • 1 pound chocolate chips
  • Powdered sugar, for garnish


Mix the ricotta impastata in the bowl of a stand mixer on medium speed for about 5 minutes. After that, gradually add all of the sugar. Add teaspoon of vanilla and a pinch of cinnamon oil. 

Fill the shells on either end and sprinkle chocolate chips on top. Add powdered sugar on top for garnish and serve.