Cannoli ala Siciliana

Cannoli ala Siciliana


Ingredients (dough):

 2 cups 00 flour (250gr)

1 ¼ tsp. cocoa

1 tsp. instant coffee

1 pinch of salt

4 teaspoons of sugar

2 tbsp. butter (t. piece)

150 ml Marsala, Port or red wine

Vegetable oil for frying


Ingredients for stuffing

225 g ricotta cheese

¼ cup of 35% cream

2-3 tbsp of powdered sugar

4 teaspoons vanilla extract or the seeds of a vanilla bean

80 g small diced candied orange, lemon or grapefruit

*If you wish, you can replace the candied citrus fruits with 50 gr of crushed dark chocolate

This is Elena's favorite!


Method (dough):

In a bowl, sift flour, cocoa, coffee, salt and sugar

Add butter and cut in

Add wine (100 ml) and the rest if necessary

Work by hand until you obtain a firm and elastic dough

Roll out to 3 mm thickness and cut into 6 cm squares with a  cutter to obtain small cannoli.

For larger cannoli, cut into 12cm squares using a pastry cutter

You can also use your dough machine to roll out your cannoli dough.

Roll out the dough to thickness #2 for the Imperia machine and thickness 5-6 for the Marcato machine.

Work the scraps until you have no more dough.

Heat vegetable oil to 190° C (375° F) in a large saucepan or deep fryer.

Place cannoli mold diagonally across the center of the dough square. Fold the 2 ends of the dough over the pan and glue them together with a little egg white. Do not overtighten the dough on the pan as you will have difficulty removing the pan once the cannoli are fried.

Fry a few cannoli at a time in hot oil for about 3 to 4 minutes. Remove from oil and transfer to paper towels. Let cool and unmold gently.

Method stuffing

In a bowl, mix the ricotta cheese and all the ingredients until you have a smooth paste. If the mixture is too dry, add a little cream (it depends on the moisture in the ricotta)

Using a pastry bag and a fluted tip, fill the rolls with dough at each end

Sprinkle with powdered sugar and serve


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