Step 1 of 6
Cannoli siciliani
The day before, drain the ricotta in a sieve lined with muslin in the fridge overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cannoli siciliani take?
13 hr 30 min all in — 1 hr prep, 30 min cook, 12 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 16 cannoli. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Is the published recipe vegetarian or vegan?
It is not labelled vegetarian or vegan. If a swap on this page says otherwise, that note is the limit of what we claim.
9 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Rolling pin, Dutch oven.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
How much sugar?
25 g of Sugar.
What can I use instead?
Marsala → Dry white wine. Common in Sicilian homes too; slightly less fragrant.
What should I watch for?
The metal tubes get very hot; use tongs.
Any tips from this recipe?
The shells keep crisp for days in an airtight tin; fill only what you will eat. Cow's-milk ricotta works if drained well, but sheep's milk is the Sicilian taste.
Can I prepare this ahead?
The day before, drain the ricotta in a sieve lined with muslin in the fridge overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.