Cannoli Siciliani


You don’t have to live in Sicily to know about this pastry specialty. Cannoli Siciliani are fried dough rolls with a filling of sweet and creamy Ricotta. Vanilla, chocolate and candied fruits often refine the sweet tubes. If you Italian desserts you should also see cannoli cheesecake or sfogliatelle pastry recipe.


  • 150 gram flour
  • 1 tbsp sugar
  • 1 tbsp butter lard
  • 1 tbsp cocoa powder
  • 1 cup Espresso
  • 1 egg yoke
  • 1 pinch cinnamon
  • 1 tbsp Marsala
  • 250 gram ricotta
  • 80 gram powdered sugar
  • vanilla sugar
  • salt
  • pistacios, freshly chopped
  • candied fruits
  • oil


  • Mix flour, salt and lard to form a dough.
  • Add sugar, Espresso, Marsala, cocoa powder and cinnamon and blend all ingredients well until you get a smooth mass.
  • Use a rolling pin to roll out the dough and cut it into aquares of about 8cm x 8cm – depending on how long and big you want the Cannoli to be later on, you can adjust the size of the dough pieces.
  • Place a tube (metal tubes or wooden tubes wrapped in aluminium foil) diagonally on each dough square, brush the ends with some yoke and roll them around the tubes
  • Fill a pan up to 3cm with oil and heat it up.
  • Let the Cannoli fry in the oil for about 3 minutes.
  • Take out the Cannoli, pull out the tubes carefully and let them drip and cool on a piece of kitchen roll.
  • For the filling, mix ricotta, powdered sugar, vanilla sugar, pistachios and candied fruits and let it cool for a few minutes in the fridge.
  • Fill the ricotta mass into a an icing bad and inject it into the Cannoli from both sides.
  • Dredge the filled Cannoli with powdered sugar.


How useful was this recipe?

Click on a heart to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.