Crisp tubes of deep fried pastry full of creamy sweetened ricotta, it’s hard to go past this iconic Sicilian dessert for iconic Italian food. I found a recipe on the internet but unfortunately for most people it was in Italian, I have translated it for everyone to enjoy.
Ingredients
- 130gm Flour
- 10gm Cocoa
- 2 Egg Whites
- 20gm Butter
- 20gm Sugar
- Marsala to moisten
Method
- Sift the flour, cocoa and add sugar make a well
- Add softened butter, egg whites and a little Marsala
- Mix together and give it a knead.
- Put in the fridge to rest.
- Pull it out and roll it out to about 3-4mm thick
- Cut to shape and wrap around a cannoli form
- Deep fry
- Fill with ricotta mixed with caster sugar.
Variations
- I think the recipe has a little too much cocoa in it, I would chop that amount in half next time.
- Traditionally it would be garnished with candied fruit and chocolate chips or flakes.
- Because ricotta is often very expensive in New Zealand you can do a filling that combines ricotta and whipped cream.
- Cannoli forms don’t really exist in New Zealand so I made my own out of some untreated dowel cut to length and smoothed.
Great photo! You can ship a dozen to us!
Thanks!
Will pack some up now, they might be a little soggy when they arrive.
I honestly said “Oooh” out loud the moment I saw these on today’s FoodBuzz Top 9! I love (love love love) cannoli and have wanted to make my own for a long time. I always eat entirely too much cannoli when I am in Boston (love the Italian North End)… Yours look just as good as the ones I get at the pasticceria!
I love the Patisseries of Italy, I only wish I could find Sheeps Ricotta like they use over there.
Thank you so much!!! I’ve been living back in NZ for about a year now & have been missing my cannoli fix! I will definitely attempt these this weekend : )