Sicilian Cannoli with Candied Fruit and Chocolate

Sicilian Cannoli with Candied Fruit and Chocolate

Today, I’m excited to share one of my family’s favorite treats: Sicilian Cannoli.

These crispy pastry shells filled with creamy ricotta cheese, candied fruit, and chocolate are a delightful taste of Sicily right in your own home.

Join me as I walk you through the simple steps to create these irresistible delights. Once you try them, you’ll be hooked, I am sure 🙂

Sicilian Cannoli with Candied Fruit and Chocolate

Recipe by Luca / Italian Cooking and LivingCourse: DessertCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Calories per serving



Sicilian Cannoli is a traditional Italian dessert consisting of crispy pastry shells filled with a creamy mixture of ricotta cheese, confectioners' sugar, candied fruit, and chocolate.


  • 12 cannoli shells

  • 1 pound fresh ricotta, drained

  • 3/4 cup powdered sugar, plus extra for dusting

  • 1/2 cup assorted candied fruit (lemons, oranges, cherries), chopped, divided

  • 1/2 cup semisweet chocolate, finely chopped, plus extra for garnish

  • 1 tablespoon orange flower water 


  • Drain 1 pound of fresh ricotta to remove excess moisture.
  • Mix the drained ricotta with 3/4 cup of confectioners' sugar in a bowl until smooth.
  • Add 1/2 cup of assorted chopped candied fruit (lemons, oranges, cherries) and 1/2 cup of finely chopped semisweet chocolate to the ricotta mixture.
  • Stir in 1 tablespoon of orange-flower water to enhance the flavor.
  • Spoon the mixture into a pastry bag fitted with a nozzle.
  • Pipe the filling into 12 pre-packaged cannoli shells.
  • Sprinkle the extra chopped chocolate over the filling at the edges of the cannoli.
  • Arrange the filled cannoli on a platter.
  • Refrigerate the cannoli for 1 hour to allow the filling to set.
  • Before serving, dust the cannoli with additional confectioners' sugar for a sweet finish.


  • Ensure the ricotta is well-drained to achieve a creamy consistency for the filling.
  • Be gentle when handling the delicate cannoli shells to prevent breakage.
  • Chill the assembled cannoli in the refrigerator for at least an hour to allow the flavors to meld and the filling to set.
  • Dust the cannoli with confectioners' sugar just before serving to add a touch of sweetness and visual appeal.

Questions I Often Get

1. Can I make the filling ahead of time?

Yes, you can prepare the ricotta filling and store it in the refrigerator until you are ready to fill the cannoli shells. However, filling the shells shortly before serving is best to maintain their crispiness.

2. Can I use homemade cannoli shells instead of pre-packaged ones?

Absolutely! If you prefer homemade shells, feel free to make them from scratch.

3. Can I customize the filling ingredients?

Yes, you can customize the filling ingredients to suit your taste preferences. You can add different types of candied fruit, nuts, or even flavorings like almond extract for a unique twist.

4. How do I prevent the cannoli shells from getting soggy?

To prevent the cannoli shells from getting soggy, fill them with the ricotta mixture just before serving.

5. Can I freeze cannoli?

It’s not recommended to freeze assembled cannoli.

6. Are cannoli difficult to make?

While cannoli requires a few steps, they are not overly difficult to make. With patience and attention to detail, you can create these delightful treats at home and impress your friends and family.


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