Favorite Italian dessert. Sicilian cannoli recipe

Cooking sweet rolls with ricotta cream with chocolate chips, candied fruits and pistachios.

We invite you to enjoy one of the most popular Italian desserts – canolli tubes with the most delicate cream of ricotta cheese. It will take about an hour and a half to prepare, but you will be sure of the result.


For testing:

  • Pea – 160 g
  • Powdered sugar – 1 tbsp
  • Cinnamon – 1 tsp
  • Butter – 40 g
  • White wine – 3 tablespoons

To fill in:

  • Ricotta – 300 g
  • Sugar (or powdered sugar) – 100 g
  • Cream with a fat content of 30% – 100 gr
  • Candied fruit – to be allowed


  • Cannoli can be glued with water or egg white.
  • To fry the tubules, you need 5 tablespoons of vegetable oil
  • For decoration, take chocolate chips, pistachios, and powdered sugar

Step by step recipe:

  • We knead the dough. To do this, sift the flour into a separate bowl, add powdered sugar and ground cinnamon. Optionally, the tubes can be made of chocolate – just substitute 2 tsp. flour for the same amount of cocoa powder.
  • Add pieces of cold butter to the flour mixture and rub the butter with flour with quick movements until fine crumbs form.
  • Add wine and mix the dough quickly until smooth.
  • We wrap the finished dough in cling film and send it to the refrigerator for 45-60 minutes.
  • We prepare the stuffing. Beat the ricotta with sugar or powdered sugar until the cheese turns into a fluffy and light mass.
  • Pour the cold cream into a separate container and beat until a thick cream is obtained. Then we introduce ricotta with sugar in ricotta.
  • Mix gently, we should get a light and delicate cream.
  • At the end, finely chopped candied fruit, chopped pistachios or chocolate chips are introduced into the cream.
  • We take the dough out of the fridge and roll it very thin with a thickness of about 1-2 mm.
  • With a ring with a diameter of 7-8 cm, cut out circles from the dough.
  • Wrap the cut circles of dough around the metal tubes. At the junction, mix one edge of the dough with egg white (or water) and cover with the second end.
  • In a deep pan, heat the vegetable oil to 180 degrees
  • We lower our tubules in hot oil and fry for 30 seconds until golden brown.
  • Place the finished tubes on paper towels and let cool. When the tubes are cool enough, remove them from the metal molds.
  • Transfer the cooled cream to a pastry bag with a curly or round mouth.
  • Fill the completely cooled tubes with cream.
  • We decorate the tubes with finely chopped pistachios, chocolate chips or candied fruit. Cannoli can also be sprinkled with powdered sugar before serving.
  • Enjoy your meal!

Focus previously wrote about the favorite breakfast of Paris – thin pancakes with orange sauce.

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