Cannoli recipe

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Cannoli recipe

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Adjust Servings:
For the dough
250 g Flour Type '00'
30 g Sugar
30 g Lard
1 Egg small
50 ml Marsala wine
10 ml Vinegar
1 pinch Salt
Orange peel
2 g Cinnamon powder
1 Egg yolk
Peanut oil
For the cream
800 g Sheep ricotta cheese
320 g Icing sugar
For the decoration
Candied orange Candied orange peel
Candied cherries
Bronte pistachios
Dark chocolate chips
Cinnamon powder
Icing sugar

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  • For the dough

  • For the cream

  • For the decoration



Cannoli recipe is the recipe for an irresistible dessert whose history comes from afar. A recipe demanding in its procedure and requiring raw materials of the highest quality to achieve a result close to that of the land where it was born and produced: Sicily. A rich and tasty dessert, famous all over the world.

The Sicilian cannoli is a traditional sweet that dates back to Arab rule, but known as early as Roman times; in fact, a definition of it is attributed to Cicero.
A fried dessert originally reserved for Carnival, it spread from a monastery in Caltanissetta throughout the region and with the emigration of Sicilians came to be appreciated throughout the world.
The name of the dessert evokes the sections of river cane around which the wafers were rolled, before the introduction of Cannoli Form Tubes.

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Sift flour with cinnamon into a bowl. Sand the flour by dispersing the lard with your fingertips, add the sugar and grated orange peel.


Stir in the whole egg and continue kneading, pouring in the salt dissolved in vinegar and the Marsala wine by the trickle.
Alternatively, pulse in the mixer or use the k-hook in the planetary mixer. You will get a consistent and elastic dough; quickly finish it on the work surface and place it in the refrigerator for at least 2 hours, but at most 12, before using it.


Roll out a third of the dough at a time, with a sheeter or rolling pin, to a thickness of 1.5 mm. Using a 10-cm-diameter pastry cutter, cut out disks that you will stretch slightly to make an oval.

Alternatively, create a guide template using Cannoli Form Tubes as a measure.


Seal the outer flaps with egg yolk, overlapping them along the centerline of the cannoli. Cover the ready-to-fry cannoli with food wrap, preventing them from drying on the surface; this would impair the development of bubbles during cooking. Immerse the cannoli in 175°C (347°F) oil, sealing side down.


Very crumbly bubbles will form on the surface of the cannoli; handle them gently using a slotted spoon. In a few seconds they will be golden brown and ready to drain on frying paper.

Wait until they reach room temperature before removing the Cannoli Form Tubes.


The fried puff pastry scraps-or lozenges in the absence of the appropriate Cannoli Form Tubes-can be used to create a "decomposed cannoli" by alternating them with the ricotta cream.


For the cream: sift the ricotta well drained of whey, process it for a minute with electric whips, incorporating the icing sugar.


The cannoli wafers should be filled with the ricotta cream only at the time of serving, using a pastry bag with a smooth 16 mm nozzle or a spatula.

Decorate the ends according to preference: with powdered sugar, cherry and orange candied fruit, dark chocolate, chopped pistachios, cinnamon or a mix.


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