Cannoli literally translates to little tubes.

Hand-formed, crispy, little pastry tubes. The perfect setting for my filling mixture of ricotta cheese, chocolate, and candied fruit. And of course, there is just enough of that essential Marsla wine in this cannoli recipe. You take one bite and, BAM. Hooked!

Between friends, cannolis can take some practice to produce. But as you’ll see in the tutorial below, they’re not impossible to make.

If I could steal just one tip from serious Italian pastry shops, it’s this: pipe (or spoon) the filling into the cannolis just before you are ready to serve them. This way, you can preserve the glorious crunch of the cannoli shells.


  • For the Pastry
  • 2 cups all-purpose flour, more as needed
  • pinch salt
  • 3 tbsp sugar
  • 4-5 tbsp unsalted butter, cut into small pieces
  • 2 eggs, beaten
  • 3 tbsp Marsla wine
  • 1 egg white, lightly beaten mixed with 1 tbsp of water to make egg wash
  • Oil for frying
  • Confectioners’ sugar for dusting
  • For the filling
  • 2 oz dark chocolate, grated, more for dusting
  • 12 oz ricotta cheese (I used fat-free ricotta cheese)
  • 1/3 cup milk
  • 3/4 cup confectioners’ sugar
  • 1/2 tsp cinnamon
  • 3 oz chopped candied fruit (I used candied orange slices)


  1. To prepare the pastry: sift the flour, salt, and sugar into a large mixing bowl. Using your hand, rub in the butter until you have a coarse mixture. Mix in the egg and Marsala wine. Turn the dough onto a lightly floured work surface and knead by hand until you have a smooth dough. (If the dough is too sticky, add a little bit of flour at a time and continue to knead until you are able to form a smooth ball.) Place the dough back in the bowl and refrigerate while you make the filling.
  2. For the filling: In a mixing bowl, combine the grated chocolate, fat-free ricotta cheese, milk, confectioners’ sugar and the candied fruit. Mix with a hand mixer or fork until all is well combined. Set aside for now.
  3. Take the pastry dough out of the fridge. On a clean, lightly-floured work surface, roll the pastry dough out until very thin (like 1/8′ thin). Using a 3-inch round cookie cutter or a drinking glass, cut the dough into rounds. You should have between 18 and 24 rounds.
  4. ...................................

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