Cannoli Siciliani

Mobile version Print

By: Gennaro Contaldo From: Good Food Live

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Stockholm
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Princes' Islands
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as intermediate

Rating 3.18 / 5 (170 votes)

Prep time:
30 min, plus 1 hr resting
Cook time:
5 min
Makes about 12 cannoli

Crisp pastry with a creamy ricotta, chocolate and candied fruit filling makes a sublime Sicilian style dessert from Gennaro Contaldo


1. First make the filling. Place ricotta and icing sugar in a large bowl and whisk until creamy. Fold in the chocolate chips and candied fruits. Set aside.

2. To make the pastry, place the flour, cocoa powder, coffee, butter and sugar in a large bowl and mix well together. Gradually add the wine and mix well until the mixture forms pastry dough. Form the pastry into a ball and wrap in cling film. Leave to rest for an hour.

3. Lightly flour a clean work surface and roll out the pastry to a thickness of about 3mm. With a round pastry cutter, cut circles with a diameter of about 7.5 cm and wrap around the tubular moulds, securing the edges with the beaten egg.

4. Heat the olive oil in a large pan to 180°C. Fry the cannoli until golden-brown. Drain on kitchen paper and gently remove the moulds.

5. Leave to cool, and then fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.


For the filling:

  • 600 g ricotta cheese
  • 150 g icing sugar
  • 25 g chocolate chips
  • 50 g candied fruits, finely chopped

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


What can you use instead of wine for the mixture?

KarenW62322 KarenW62322  Posted 25 Apr 2012 7:59 PM

lakeland are now doing cannoli tubes £2 for foe on sale at the mo

geraldineK24369 geraldineK24369  Posted 29 Jul 2011 5:28 PM

Excellent, for a bit of once in a while self indulgence, this cannot be beaten. What I like about this treat is that you can fool around with the precise filling and give folks exactly what turns them on. This is the best recipe that I have tried. One of my guests is a cordon-bleu chef/cook and she would not go home 'til I printed out the recipe....10/10.
For the moulds, go to a hardware shop, buy a length of stainless steel tubing, B & Q do it cheap, get someone handy to saw it into short elngths and dress the ends, wash well. Last forever. Cost?? about four pounds. Five stars.

PhilipB32483 PhilipB32483  Posted 28 Oct 2009 12:33 PM

Where can I buy the tubular moulds - Lakeland do not sell them??

Big G5 Big G5 Posted 29 Aug 2008 8:20 AM

Where can I buy the tubular moulds?

Big G5 Big G5 Posted 26 Aug 2008 2:54 PM

Where can I buy the tubular moulds?

Cervaro Cervaro Posted 21 Apr 2008 8:15 AM