Skip to main content
Epicurious
Cookbooks

Cannoli Classici

3.5

(2)

Cannoli with chocolate chips on a plate and tiered display.
Photo by Linda Xiao

I can’t think of a more iconic Italian sweet than cannoli. These cream-filled wafers can be found throughout Italy—as well as in every Little Italy across the United States. While the regional origin of cannoli is uncertain, it is most frequently credited to Sicily. It has been said that during the island’s Arab rule, in the town of Caltanissetta, this preparation was handed down from Muslim women to the Christian nuns in the area, who would make them for Carnevale. Unlike many Italian festival treats, the cannoli became so popular they are now produced year-round! They are the perfect handheld accompaniment to coffee. When no one is looking, give it a dunk.

Note: The recipe calls for ricotta impastata, a ricotta that’s double drained and whipped smooth for a creamier consistency. If you cannot find it, place the same quantity of whole-milk ricotta in a fine-mesh sieve set over a bowl and let the excess liquid drain overnight in the fridge.

This recipe was excerpted from ‘Italian Snacking' by Anna Francese Gass. Buy the full book on Amazon.

What you’ll need

Do ahead:

If prepping for a party, make the cannoli shells in advance and keep the filling in a piping bag in the fridge. About a half hour before serving, pull the filling from the fridge to come to room temperature. Fill and garnish the cannoli right before serving.

Read More
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Tortellini in Preserved Lemon Brodo
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!