Italian Cannoli

Name: Italian Cannoli
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: Italian
Ingredients: For shells: 250g flour, 2 tbsp sugar, 1 tsp cinnamon, 2 tbsp butter, 1 egg, 60ml Marsala wine, oil for frying; For filling: 500g whole-milk ricotta, drained overnight, 150g powdered sugar, 1 tsp vanilla, 100g mini chocolate chips, 50g candied orange peel; Pistachios and chocolate chips for garnish

Sicily's most iconic pastry — crispy fried pastry tubes filled with sweetened ricotta, studded with chocolate chips and candied orange peel. The shells must be filled at the last moment to stay crisp. 'Leave the gun. Take the cannoli.'

Total Time

90 min

Servings

Cuisine

Italian

Rating

No reviews yet

Prep Time

60 min

Cook Time

30 min

Total Time

90 min

Ingredients

Servings:

For shells: 250g flour, 2 tbsp sugar, 1 tsp cinnamon, 2 tbsp butter, 1 egg, 60ml Marsala wine, oil for frying
For filling: 500g whole-milk ricotta, drained overnight, 150g powdered sugar, 1 tsp vanilla, 100g mini chocolate chips, 50g candied orange peel
Pistachios and chocolate chips for garnish

Instructions

1
Make dough: mix flour, sugar, cinnamon, and butter. Add egg and Marsala. Knead until smooth. Rest 1 hour.
2
Roll dough very thin. Cut into 10cm circles. Wrap around metal cannoli tubes.
3
Deep fry at 180°C until golden and crispy, 2–3 minutes. Cool on tubes, then slide off.
4
Make filling: beat drained ricotta with powdered sugar and vanilla. Fold in chocolate chips and orange peel.
5
Fill shells just before serving using a piping bag.
6
Dip ends in chopped pistachios or chocolate chips.