A fried pastry tube filled with sweet ricotta. Fortunato Brothers in Williamsburg and Villabate Alba on Bensonhurst's 18th Avenue fill them from the case, and Santa Rosalia holds a cannoli contest.

Cannoli are Sicilian pastries: a fried tube of dough filled with a sweet cream that contains ricotta. Some food historians place their origin in Caltanissetta between 827 and 1091 under Arab rule, with cannolo related to the Arabic word for tubes, while others tie them to Carnival season in Palermo and Messina. Hundreds of cannoli at Villabate Alba are piped with sheep's milk ricotta imported from Palermo, and Fortunato Brothers' cases are full of cannolis. The Feast of Santa Rosalia on 18th Avenue holds a cannoli eating contest each August.

Where to eat Cannoli in Brooklyn

2 editor picks for Cannoli in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Cannoli across every city.

Book food experiences in Brooklyn

Italian American Food Tour of Williamsburg★ 5.0 (23)
This neighbourhood

Viator · 3 h

Italian American Food Tour of Williamsburg

The Italian American Food Tour of Williamsburg is deliciously designed to tell the story of Italian American immigration, cuisine, and legacy through a series of mouth...

fromUSD 89 Check dates

More places near Villabate Alba and Fortunato Brothers

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Makes 18 cannoli2 hrIntermediate

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3 tablespoons cold unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/3 cup marsala wine
  • 1 large egg plus 1 egg yolk (save the white for sealing)
  • Vegetable oil for frying, about 2 inches deep
  • 16 ounces ricotta, well strained
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Method

  1. Pulse the flour, sugar and salt, add the butter and pulse until crumbly, then add the egg, yolk and marsala and pulse until shaggy.
  2. Knead by hand 2 to 4 minutes until smooth, then rest the dough in an oiled covered bowl for 1 hour.
  3. Heat 2 inches of oil to 350 F (175 C).
  4. Roll the dough 1/16 to 1/8 inch thick, cut 4 inch rounds, wrap each around an oiled cannoli form, and seal the edge with egg white.
  5. Fry 4 or 5 at a time for about 1 minute per side until golden, drain on paper towels, and slip off the forms while warm.
  6. Whip the strained ricotta with the powdered sugar and vanilla until smooth.
  7. Cool the shells completely, then pipe in the filling just before serving.

Editor tip. Strain the ricotta well or the filling turns loose, and fill the shells only at serving time so they stay crisp.

Common allergens: Gluten, Dairy, Eggs.