Cannoli Siciliani di ricotta – Sicilian cannoli

20 minutes


Cannoli shells

  • 150g of plain flour
  • 15g of sugar
  • 25g of suet
  • 1 tbsp of white vinegar
  • 1 pinch of cinnamon
  • 1l sunflower oil

Cannoli filling

  • 500g of ricotta
  • 3 tbsp of icing sugar, sifted
  • 40g of dark chocolate, finely chopped
  • 1 tbsp of Amaretto, or rum or white marsala

To garnish

  • icing sugar
  • pistachio nuts, finely ground


Begin by making the cannoli shells. In a large bowl, mix together all of the ingredients with a tablespoon of cold water. Knead vigorously until you will have an elastic and smooth dough. Wrap in a cling film, then leave to rest for 1 hour
In a large, heavy-based pan or deep-fryer, preheat the sunflower oil to 180°C
Roll the dough thinly to about 1/2cm thickness. Cut into rounds with a 8.5cm cutter and wrap around a metal cannoli tube. Fry the shells until light brown, carefully turning them with metal tongs to ensure even cooking. Drain on kitchen paper
For the filling, mix all of the ingredients in a bowl until creamy and smooth. Transfer the filling into a piping bag and place in the fridge
When ready to serve, pipe the cannoli shells with the cream, then garnish with the pistachios and icing sugar