Delicious & Easy

One of my favorites and go to recipes. #ItalianI love Italian foods and desserts, this is easier than making cannoli with the same great taste. Definitely a top hit in my family.

Always loved canoli s but got tired of making shells so I use this as a dip or cake icing!

An easy cake that tastes like you spent all afternoon baking cannoli. Ok so maybe not, but very delicious in its own right.

Sicilian cannoli are a specialty that have always been present at our family celebrations. I remember my grandmother with the bamboo sticks she used to roll the shells, and the intoxicating aroma of frying that filled the house. She would only make them in the summer, and just once a year—the effort of making them in large batches was clear. I, on the other hand, discovered the joy of making them in winter and spring, especially when I return from Cilento with some excellent buffalo ricotta. In truth, cannoli are also delicious with cow’s milk ricotta. The dream combination, though, is with sheep’s milk ricotta, whose creaminess is unbeatable—but only if it’s top quality and well-sourced. It would be a shame to waste so much hard work on a poor ingredient. To keep the shells crisp, it’s best to fill them just before serving.

June 2nd is Republic Day in Italy, and to celebrate, I made homemade Sicilian cannoli with sheep’s milk ricotta cream and dark chocolate chips. Happy Republic Day to everyone!

My daughter saw this recipe on lifeloveandsugar.com and sent it to me. I made a few adjustments and it came out great! The topping is just like the filling in a cannoli and the cake is so moist and yummy!

This is my absolute favorite dessert—it represents who I am and brings together tradition, artistry, and indulgence. A crisp shell filled with a soft, creamy ricotta filling made strictly with sheep’s milk ricotta.

A Sicilian-style cheesecake version.....😂....all made in Sicily

Sicilian Cannoli are a classic dessert from Sicilian pastry tradition! They are crispy fried pastry shells shaped like tubes, filled with a creamy sheep’s milk ricotta and chocolate chip filling, and finished with powdered sugar and chopped nuts.