Cannoli Siciliani

Cannoli Siciliani
Un cannoli e un caffe con un po di latte!  This words use to make my afternoons in Rome even more sweet :-)

This recipe was translated from an Italian recipe website and is simply delicious and I really wanted to give credit to the site but I just could not find the address so, if you know where it came from just let me know (recipe was in Italian). 

You will need the tubes to make the cannoli and you can find them in pastry chops.  One important point is to be careful to not let the tubes sit in the bottom of the pan while frying and don't omit the alcoohol from the recipe as this is what will make it crispy.

Enjoy it!

Cannoli Siciliani
Serves: Cost:$$ | Difficulty:  Medium | Time: 1h
Author: Lovely Italian Website that I don't know the address anymore :)

For the shells
  • 1 1/3 cup white plain flour
  • 1 tablespoon melted butter
  • 2 tablespoons caster sugar
  • About 4 tablespoon Sweet Marsala wine
  • 1 tablespoon of cocoa powder
  • 1 teaspoon of vinegar
  • Pinch of salt
  • Vegetable oil, for deep frying
  • 1 beaten egg white for sealing
For the filling
  • 3 Cups fresh Ricotta Cheese
  • 1/2 Cup Pure Icing sugar plus some for garnish
  • 1/2 Teaspoon Vanilla extract
  • ½ Cup Sliced Pistachio plus some for garnish
Special Equipment
  • Pasta Machine helps but you can open the dough with a rolling pin
  • Metal Cannoli Tubes
For the Cannoli
  1. Mix together the flour, cocoa powder, sugar, melted butter, and salt.
  2. Add the wine, one tablespoon at a time, kneading the pastry after each addition until you have pliable dough - you may not need to use the four tablespoons! Roll into a ball and leave it resting for one hour, at room temperature covered with a tea towel.
  3. Roll the dough on a well-floured board with a pasta machine or a rolling pin to about 3mm thickness.. Cut into circles using large cooking cutters or a round glass.
  4. Wrap the dough around the Cannoli tube, brush some beaten egg white to seal the edges.
  5. In a large pan, heat enough oil to completely cover the Cannolis. Oil should be about 200C. Drop only 1 or 2 tubes at a time into the hot oil and fry until crispy.
  6. Place on paper towels to dry. Let the shell cool before removing them from the tubes.
  7. Repeat the process until all dough is used. Chill them in a sealed container in the fridge for about 30 min.
For the Filling
  1. Drain the ricotta in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess water. Mix the icing sugar and the vanilla and cream the ricotta with a fork or if you want if more creamy you can use a hand blade or a food processor. 
  2. Stir in the Pistachio.
  1. Fill the Cannoli using a pipping bag, decorate with pistachio and icing sugar.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.


  1. Your cannoli look lovely, Rachel! Nice job making the shells from scratch, too! :) CC

    1. I am sure you Nonna's is better Chris :-) but I don't like buying the shells, they never taste the same... By the way, talking about Nonna's, next Italian try will be the Baba - need a good Napolitan recipe for it :-)