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Sicilian Cannoli

Updated: Feb 14

  • The famous Italian dessert, known to those who have visited Italy, originates from Sicily, but is present in all regions of Italy. A Sicilian delicacy adored by Italians, and this is the original recipe for how it is made. Follow recipe.

Ingredients: simple, total time: 45 min. servings

For Pasta:

  • 250 g of flour 00

  • 30 g of sugar

  • 30 g of lard

  • 1 small egg

  • 50 ml of Marsala

  • 10 ml of vinegar

  • a pinch of salt

  • Orange peel

  • 2 g of ground cinnamon

  • 1 egg yolk

  • peanut oil

For the Cream

  • 800 g of sheep ricotta

  • 320 g of powdered sugar

To Decorate:

  • candied Orange Peel

  • candied cherries

  • Bronte pistachios

  • dark chocolate chips

  • cinnamon powder

  • powdered sugar



  1. Sift the cinnamon flour into a bowl. Mix lard with your fingertips, add sugar, and grated orange peel.

  2. Stir in the whole egg and continue to knead, pour a little salt, dissolved vinegar and Marsala.

  3. Mix with a mixer until you get a consistent and elastic dough, quickly finish it on the work surface and put it in the refrigerator for at least 2 hours, but at most 12, before using it.

  4. At the same time, roll out a third of the dough with a rolling pin, to a thickness of 1.5 mm. Using a 10 cm diameter pastry cutter, make discs that you will stretch a little to get an oval.

  5. You can also with some round model alternatively.

  6. Join the ends by soaking the yolks at the ends and joining them by folding them along the middle line of the burner. Cover the canolles ready for frying with a transparent foil, preventing them from drying on the surface, which would jeopardize the development of bubbles during cooking. Soak the cannoli in oil at 175 °C, with the seal facing down.

  7. Very crumbly bubbles will form on the surface of the cannula, gently manipulate them with a slotted spoon. In a few seconds, they will turn golden and ready to drain on fried paper.

  8. Wait for them to reach room temperature before removing the metal lamp.

  9. You can use the rest of the crumbled dough to dip in the ricotta cream

For the Cream:

  1. Strain the ricotta cheese and mix it well with powdered sugar with a mixer.

  2. When the cream is ready, you can fill it with a 16 mm cream syringe or spatula.

  3. Garnish the ends with powdered sugar, candied cherries and oranges, dark chocolate, chopped pistachios, cinnamon or some other mixture. Serve cold. Buon appetito!

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