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Epicurious

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.

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