Cannoli

Name: Cannoli
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 200 g Plain flour; 20 g Caster sugar; 5 g Cocoa powder; 1 pinch Ground cinnamon; 1 pinch Salt; 30 g Unsalted butter; 1 piece Egg; 60 ml Dry Marsala wine; 10 ml White wine vinegar; 40 g candied orange peel; 60 g Dark chocolate; 500 g ricotta cheese, well drained, weighed after draining; 120 g Icing sugar; 1 tsp Vanilla extract; 800 g Lard; 1 piece egg white; 30 g Pistachios; 10 g Icing sugar

1 hr 25 min · 36 min active · makes ~2 kg · Medium

Sicilian cannoli: crisp Marsala and cocoa shells filled with sweetened vanilla ricotta, candied orange peel and dark chocolate. Serves 4.

See more →

Cannoli

Sicilian cannoli: crisp Marsala and cocoa shells filled with sweetened vanilla ricotta, candied orange peel and dark chocolate. Serves 4.

See more →

TOTAL TIME

1 hr 25 min

ACTIVE TIME

36 min

QUANTITY

~2 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/17

Tools0/20

Ingredients

0/17 gathered · 4 servings

200g

20g

1pinch

30g

1piece

60ml

10ml

40g

60g

well drained, weighed after draining500g

130g

1tsp

800g

1piece

30g

#	Quantity	Notes	State
1	200g	—	—
2	20g	—	—
3	5g	—	—
4	1pinch	—	—
5	1pinch	—	—
6	30g	—	—
7	1piece	—	—
8	60ml	—	—
9	10ml	—	—
10	40g	—	—
11	60g	—	—
12	500g	well drained, weighed after draining	—
13	130g	—	—
14	1tsp	—	—
15	800g	—	—
16	1piece	—	—
17	30g	—	—

Tools

22 items

Serveware

1 item

Procedure

46 steps

1 of 46

Tip the flour into the large mixing bowl.

Plain flour · 200 g

⏱ 8s

ResultPlain flour

2 of 46

Add the caster sugar to the bowl.

Caster sugar · 20 g

⏱ 5s

ResultPlain flour and caster sugar

3 of 46

Add the cocoa powder to the bowl.

Cocoa powder · 5 g

⏱ 5s

ResultPlain flour and caster sugar and cocoa powder

4 of 46

Add the ground cinnamon to the bowl.

Ground cinnamon · 1 pinch

⏱ 5s

ResultPlain flour mixture

5 of 46

Add a pinch of salt to the bowl.

Salt · 1 pinch

⏱ 5s

ResultPlain flour mixture

6 of 46

Whisk the dry ingredients together until evenly combined.

⏱ 15s

ResultSeasoned dry cannoli mix

7 of 46

Add the butter, broken into small pieces, to the dry mixture.

Unsalted butter · 30 g

⏱ 8s

ResultSeasoned dry cannoli mix and unsalted butter

8 of 46

Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs.

⏱ 1 min

ResultSandy cannoli crumb

9 of 46

Crack the egg into the bowl, discarding the shell.

Egg · 1 piece

⏱ 8s

ResultSandy cannoli crumb and egg

10 of 46

Pour the Marsala into the bowl.

Dry Marsala wine · 60 ml

⏱ 5s

ResultSandy cannoli crumb and egg and dry marsala wine

11 of 46

Add the white wine vinegar to the bowl.

White wine vinegar · 10 ml

⏱ 5s

ResultEgg mixture

12 of 46

Stir everything together with your hands until a shaggy dough forms.

⏱ 30s

ResultShaggy cannoli dough

13 of 46

Turn the shaggy dough out of the bowl onto the board.

⏱ 10s

ResultShaggy cannoli dough

14 of 46

Knead the dough firmly for about 5 minutes until it is smooth, firm and no longer sticky.

⏱ 5 min

ResultSmooth cannoli dough

15 of 46

Wrap the dough tightly in cling film, pressing it into a flat disc.

⏱ 15s

ResultWrapped cannoli dough

16 of 46

Place the wrapped dough disc into the medium bowl.

Wrapped cannoli dough · step 15

⏱ 8s

ResultWrapped cannoli dough

17 of 46

Place the bowl of wrapped dough in the refrigerator.

⏱ 10s

ResultWrapped cannoli dough

18 of 46

Leave the dough to rest in the refrigerator for at least 30 minutes until firm and relaxed.

⏱ 30 min

ResultRested cannoli dough

19 of 46

Chop the candied orange peel into very small pieces.

Candied orange peel · 40 g

⏱ 1 min

ResultFinely chopped candied orange peel

20 of 46

Scrape the chopped candied peel into the second medium bowl.

Finely chopped candied orange peel · step 19

⏱ 8s

ResultFinely chopped candied orange peel

21 of 46

Chop the dark chocolate into small irregular chips.

Dark chocolate · 60 g

⏱ 1 min

ResultFinely chopped dark chocolate

22 of 46

Add the chopped chocolate to the bowl with the candied peel.

Finely chopped dark chocolate · step 21

⏱ 8s

ResultFinely chopped dark chocolate and finely chopped candied orange peelused in step 27

23 of 46

Spoon the ricotta into the large bowl.

Ricotta cheese · 500 g

⏱ 8s

ResultRicotta cheese

24 of 46

Sift the icing sugar over the ricotta.

Icing sugar · 120 g

⏱ 8s

ResultRicotta cheese and icing sugar

25 of 46

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultRicotta cheese and icing sugar and vanilla extract

26 of 46

Beat the ricotta, icing sugar and vanilla together vigorously until very smooth and creamy.

⏱ 1 min 30s

ResultSmooth ricotta cream

27 of 46

Tip the chopped candied peel and chocolate into the ricotta cream.

Finely chopped dark chocolate and finely chopped candied orange peel · step 22

⏱ 8s

ResultFinely chopped dark chocolate and finely chopped candied orange peel and smooth ricotta cream

28 of 46

Fold the candied peel and chocolate through the cream until evenly distributed.

⏱ 30s

ResultCannoli ricotta filling

29 of 46

Cover the bowl of ricotta filling with cling film.

⏱ 10s

30 of 46

Place the covered bowl of filling in the refrigerator.

⏱ 10s

ResultCannoli ricotta filling

31 of 46

Leave the filling to chill in the refrigerator while you prepare and fry the shells.

⏱ 1 hr 10 min

ResultChilled cannoli ricotta filling

32 of 46

Take the bowl of chilled dough out of the refrigerator.

⏱ 10s

ResultRested cannoli dough

33 of 46

Unwrap the dough and turn it out onto the board.

⏱ 10s

ResultRested cannoli dough

34 of 46

Working in two or three batches, roll the rested dough on the board as thinly as you can, aiming for about 2 mm — it should be almost translucent.

⏱ 3 min

ResultThinly rolled cannoli dough

35 of 46

Cut out rounds of about 10 cm diameter, gathering and re-rolling the trimmings until all the dough is used — you should have about 12 rounds.

Into 12 equal portions

⏱ 1 min 30s

ResultCannoli dough roundsused in step 39

36 of 46

Place the lard in the deep heavy saucepan.

Lard · 800 g

⏱ 10s

ResultLard

37 of 46

Heat the lard over a medium-high flame until it reaches 180 °C — test with a thermometer.

⏱ 5 min

ResultHot frying lard

38 of 46

Crack the egg and separate it, tipping the white into the small bowl, keeping the yolk covered in the fridge for another use.

Egg white · 1 piece

⏱ 8s

ResultEgg white

39 of 46

You need 12 cannoli tubes. Wrap each dough round around a tube, overlapping the ends slightly, then brush the overlapping join with a little egg white and press firmly to seal — repeat for all rounds.

Cannoli dough rounds · step 35

⏱ 2 min

ResultWrapped cannoli shells

40 of 46

Lower 4 of the wrapped tubes into the hot lard and fry, turning them with tongs, for about 2 minutes until deep golden and blistered all over; fry the other 8 the same way in 2 more batches of 4.

Wrapped cannoli shells · step 39

⏱ 6 min 30s

ResultGolden fried cannoli shells

41 of 46

Lift the shells out with tongs and stand them on the wire rack to drain.

Golden fried cannoli shells · step 40

⏱ 30s

ResultGolden fried cannoli shells

42 of 46

Leave the shells on the rack until cool enough to handle, then carefully slide each shell off its tube and leave the shells on the rack until completely cold, so the filling does not soften them.

⏱ 20 min

ResultCooled cannoli shells

43 of 46

Take the ricotta filling out of the refrigerator.

⏱ 10s

ResultChilled cannoli ricotta filling

44 of 46

Spoon the ricotta filling into a piping bag fitted with a plain nozzle.

Chilled cannoli ricotta filling · step 43

⏱ 30s

ResultChilled cannoli ricotta filling

45 of 46

Pipe the filling into each shell from both ends, working from the outside in, until the filling is generously packed through the middle and just visible at each opening.

Chilled cannoli ricotta filling · step 44

⏱ 2 min

ResultFilled cannoliused in step 47

46 of 46

Roughly chop the pistachios

Pistachios · 30 g

⏱ 45s

ResultRoughly chopped pistachiosused in step 48

Total Time1 hr 25 min

#	Product	Action
1	200 g	Tip the flour into the large mixing bowl.⏱ 8sResultPlain flour
2	20 g	Add the caster sugar to the bowl.⏱ 5sResultPlain flour and caster sugar
3	5 g	Add the cocoa powder to the bowl.⏱ 5sResultPlain flour and caster sugar and cocoa powder
4	1 pinch	Add the ground cinnamon to the bowl.⏱ 5sResultPlain flour mixture
5	1 pinch	Add a pinch of salt to the bowl.⏱ 5sResultPlain flour mixture
6	—	Whisk the dry ingredients together until evenly combined.⏱ 15sResultSeasoned dry cannoli mix
7	30 g	Add the butter, broken into small pieces, to the dry mixture.⏱ 8sResultSeasoned dry cannoli mix and unsalted butter
8	—	Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs.⏱ 1 minResultSandy cannoli crumb
9	1 piece	Crack the egg into the bowl, discarding the shell.⏱ 8sResultSandy cannoli crumb and egg
10	60 ml	Pour the Marsala into the bowl.⏱ 5sResultSandy cannoli crumb and egg and dry marsala wine
11	10 ml	Add the white wine vinegar to the bowl.⏱ 5sResultEgg mixture
12	—	Stir everything together with your hands until a shaggy dough forms.⏱ 30sResultShaggy cannoli dough
13	—	Turn the shaggy dough out of the bowl onto the board.⏱ 10sResultShaggy cannoli dough
14	—	Knead the dough firmly for about 5 minutes until it is smooth, firm and no longer sticky.⏱ 5 minResultSmooth cannoli dough
15	—	Wrap the dough tightly in cling film, pressing it into a flat disc.⏱ 15sResultWrapped cannoli dough
16	Wrapped cannoli doughstep 15	Place the wrapped dough disc into the medium bowl.⏱ 8sResultWrapped cannoli dough
17	—	Place the bowl of wrapped dough in the refrigerator.⏱ 10sResultWrapped cannoli dough
18	—	Leave the dough to rest in the refrigerator for at least 30 minutes until firm and relaxed.⏱ 30 minResultRested cannoli dough
19	40 g	Chop the candied orange peel into very small pieces.⏱ 1 minResultFinely chopped candied orange peel
20	Finely chopped candied orange peelstep 19	Scrape the chopped candied peel into the second medium bowl.⏱ 8sResultFinely chopped candied orange peel
21	60 g	Chop the dark chocolate into small irregular chips.⏱ 1 minResultFinely chopped dark chocolate
22	Finely chopped dark chocolatestep 21	Add the chopped chocolate to the bowl with the candied peel.⏱ 8sResultFinely chopped dark chocolate and finely chopped candied orange peelused in step 27
23	500 g	Spoon the ricotta into the large bowl.⏱ 8sResultRicotta cheese
24	120 g	Sift the icing sugar over the ricotta.⏱ 8sResultRicotta cheese and icing sugar
25	1 tsp	Add the vanilla extract to the bowl.⏱ 5sResultRicotta cheese and icing sugar and vanilla extract
26	—	Beat the ricotta, icing sugar and vanilla together vigorously until very smooth and creamy.⏱ 1 min 30sResultSmooth ricotta cream
27	Finely chopped dark chocolate and finely chopped candied orange peelstep 22	Tip the chopped candied peel and chocolate into the ricotta cream.⏱ 8sResultFinely chopped dark chocolate and finely chopped candied orange peel and smooth ricotta cream
28	—	Fold the candied peel and chocolate through the cream until evenly distributed.⏱ 30sResultCannoli ricotta filling
29	—	Cover the bowl of ricotta filling with cling film.⏱ 10s
30	—	Place the covered bowl of filling in the refrigerator.⏱ 10sResultCannoli ricotta filling
31	—	Leave the filling to chill in the refrigerator while you prepare and fry the shells.⏱ 1 hr 10 minResultChilled cannoli ricotta filling
32	—	Take the bowl of chilled dough out of the refrigerator.⏱ 10sResultRested cannoli dough
33	—	Unwrap the dough and turn it out onto the board.⏱ 10sResultRested cannoli dough
34	—	Working in two or three batches, roll the rested dough on the board as thinly as you can, aiming for about 2 mm — it should be almost translucent.⏱ 3 minResultThinly rolled cannoli dough
35	—	Cut out rounds of about 10 cm diameter, gathering and re-rolling the trimmings until all the dough is used — you should have about 12 rounds. → Into 12 equal portions⏱ 1 min 30sResultCannoli dough roundsused in step 39
36	800 g	Place the lard in the deep heavy saucepan.⏱ 10sResultLard
37	—	Heat the lard over a medium-high flame until it reaches 180 °C — test with a thermometer.⏱ 5 minResultHot frying lard
38	1 piece	Crack the egg and separate it, tipping the white into the small bowl, keeping the yolk covered in the fridge for another use.⏱ 8sResultEgg white
39	Cannoli dough roundsstep 35	You need 12 cannoli tubes. Wrap each dough round around a tube, overlapping the ends slightly, then brush the overlapping join with a little egg white and press firmly to seal — repeat for all rounds.⏱ 2 minResultWrapped cannoli shells
40	Wrapped cannoli shellsstep 39	Lower 4 of the wrapped tubes into the hot lard and fry, turning them with tongs, for about 2 minutes until deep golden and blistered all over; fry the other 8 the same way in 2 more batches of 4.⏱ 6 min 30sResultGolden fried cannoli shells
41	Golden fried cannoli shellsstep 40	Lift the shells out with tongs and stand them on the wire rack to drain.⏱ 30sResultGolden fried cannoli shells
42	—	Leave the shells on the rack until cool enough to handle, then carefully slide each shell off its tube and leave the shells on the rack until completely cold, so the filling does not soften them.⏱ 20 minResultCooled cannoli shells
43	—	Take the ricotta filling out of the refrigerator.⏱ 10sResultChilled cannoli ricotta filling
44	Chilled cannoli ricotta fillingstep 43	Spoon the ricotta filling into a piping bag fitted with a plain nozzle.⏱ 30sResultChilled cannoli ricotta filling
45	Chilled cannoli ricotta fillingstep 44	Pipe the filling into each shell from both ends, working from the outside in, until the filling is generously packed through the middle and just visible at each opening.⏱ 2 minResultFilled cannoliused in step 47
46	30 g	Roughly chop the pistachios⏱ 45sResultRoughly chopped pistachiosused in step 48
Total Time		1 hr 25 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Arrange the filled cannoli on the serving plate.
Scatter the chopped pistachios over the ends of each filled cannoli.
Dust the cannoli generously with icing sugar through a sieve and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	987kcal
	26g
	54g
	27g
	97g
	50g
	4g
	341mg

Ingredients0/17

Tools0/20

Recipe

Cannoli

Sicilian cannoli: crisp Marsala and cocoa shells filled with sweetened vanilla ricotta, candied orange peel and dark chocolate. Serves 4.

What you’ll doYou will make a firm dough with flour, cocoa and Marsala, rest it for 30 minutes, then roll and cut it into thin rounds. While the dough chills, you will beat ricotta with icing sugar, vanilla, candied orange and dark chocolate until smooth and creamy. You will heat lard to 180 °C, wrap each dough round around a cannoli tube, fry until golden and blistered, then cool and slide off the tubes. Finally you will pipe the chilled filling into both ends of each shell and finish with pistachios and icing sugar.

Serves4

Total1 hr 25 min

LevelMedium

Ingredients

Plain flour200 g
Caster sugar20 g
Cocoa powder5 g
Ground cinnamon1 pinch
Salt1 pinch
Unsalted butter30 g
Egg1 piece
Dry Marsala wine60 ml
White wine vinegar10 ml
Candied orange peel40 g
Dark chocolate60 g
Ricotta cheese, well drained, weighed after draining500 g
Icing sugar130 g
Vanilla extract1 tsp
Lard800 g
Egg white1 piece
Pistachios30 g

Tools

Deep heavy saucepanTongsSieveRound cutterRolling pinSmall bowlLarge mixing bowlPastry brushChef's knifeCannoli dough bowl (medium bowl)Orange peel bowl (medium bowl)Wire rackLarge bowlCling filmPiping bagWhiskWooden spoonRefrigeratorLarge serving plateCooking thermometerChopping boardThermometer

Method

Tip the flour into the large mixing bowl.

8sLarge mixing bowlPlain flour · 200 g

Add the caster sugar to the bowl.

5sLarge mixing bowlCaster sugar · 20 g

Add the cocoa powder to the bowl.

5sLarge mixing bowlCocoa powder · 5 g

Add the ground cinnamon to the bowl.

5sLarge mixing bowlGround cinnamon · 1 pinch

Add a pinch of salt to the bowl.

5sLarge mixing bowlSalt · 1 pinch

Whisk the dry ingredients together until evenly combined.

15sLarge mixing bowl, Whisk

Add the butter, broken into small pieces, to the dry mixture.

8sLarge mixing bowlUnsalted butter · 30 g

Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs.

1 minLarge mixing bowl

Crack the egg into the bowl, discarding the shell.

8sLarge mixing bowlEgg · 1 piece

Pour the Marsala into the bowl.

5sLarge mixing bowlDry Marsala wine · 60 ml

Add the white wine vinegar to the bowl.

5sLarge mixing bowlWhite wine vinegar · 10 ml

Stir everything together with your hands until a shaggy dough forms.

30sLarge mixing bowl

Turn the shaggy dough out of the bowl onto the board.

10sChopping board

Knead the dough firmly for about 5 minutes until it is smooth, firm and no longer sticky.

5 minChopping board

Wrap the dough tightly in cling film, pressing it into a flat disc.

15sChopping board, Cling film

Place the wrapped dough disc into the medium bowl.

8sCannoli dough bowl (medium bowl)Wrapped cannoli dough · step 15

Place the bowl of wrapped dough in the refrigerator.

10sCannoli dough bowl (medium bowl), Refrigerator

Leave the dough to rest in the refrigerator for at least 30 minutes until firm and relaxed.

30 minCannoli dough bowl (medium bowl)

Chop the candied orange peel into very small pieces.

1 minChopping board, Chefs knifeCandied orange peel · 40 g

Scrape the chopped candied peel into the second medium bowl.

8sOrange peel bowl (medium bowl)Finely chopped candied orange peel · step 19

Chop the dark chocolate into small irregular chips.

1 minChopping board, Chefs knifeDark chocolate · 60 g

Add the chopped chocolate to the bowl with the candied peel.

Result · Finely chopped dark chocolate and finely chopped candied orange peel · used in step 27

8sOrange peel bowl (medium bowl)Finely chopped dark chocolate · step 21

Spoon the ricotta into the large bowl.

8sLarge bowlRicotta cheese · 500 g

Sift the icing sugar over the ricotta.

8sLarge bowlIcing sugar · 120 g

Add the vanilla extract to the bowl.

5sLarge bowlVanilla extract · 1 tsp

Beat the ricotta, icing sugar and vanilla together vigorously until very smooth and creamy.

1 min 30sLarge bowl, Whisk

Tip the chopped candied peel and chocolate into the ricotta cream.

8sLarge bowlFinely chopped dark chocolate and finely chopped candied orange peel · step 22

Fold the candied peel and chocolate through the cream until evenly distributed.

30sLarge bowl, Wooden spoon

Cover the bowl of ricotta filling with cling film.

10sLarge bowl, Cling film

Place the covered bowl of filling in the refrigerator.

10sLarge bowl, Refrigerator

Leave the filling to chill in the refrigerator while you prepare and fry the shells.

1 hr 10 minLarge bowl

Take the bowl of chilled dough out of the refrigerator.

10sCannoli dough bowl (medium bowl), Refrigerator

Unwrap the dough and turn it out onto the board.

10sChopping board

Working in two or three batches, roll the rested dough on the board as thinly as you can, aiming for about 2 mm — it should be almost translucent.

3 minChopping board, Rolling pin

Cut out rounds of about 10 cm diameter, gathering and re-rolling the trimmings until all the dough is used — you should have about 12 rounds. → Into 12 equal portions

Result · Cannoli dough rounds · used in step 39

1 min 30sChopping board, Round cutter

Place the lard in the deep heavy saucepan.

10sDeep heavy saucepanLard · 800 g

Heat the lard over a medium-high flame until it reaches 180 °C — test with a thermometer.

5 minDeep heavy saucepan, Thermometer

Crack the egg and separate it, tipping the white into the small bowl, keeping the yolk covered in the fridge for another use.

8sSmall bowlEgg white · 1 piece

2 minChopping board, Pastry brushCannoli dough rounds · step 35

Lower 4 of the wrapped tubes into the hot lard and fry, turning them with tongs, for about 2 minutes until deep golden and blistered all over; fry the other 8 the same way in 2 more batches of 4.

6 min 30sDeep heavy saucepan, TongsWrapped cannoli shells · step 39

Lift the shells out with tongs and stand them on the wire rack to drain.

30sWire rack, TongsGolden fried cannoli shells · step 40

Leave the shells on the rack until cool enough to handle, then carefully slide each shell off its tube and leave the shells on the rack until completely cold, so the filling does not soften them.

20 minWire rack

Take the ricotta filling out of the refrigerator.

10sLarge bowl, Refrigerator

Spoon the ricotta filling into a piping bag fitted with a plain nozzle.

30sPiping bagChilled cannoli ricotta filling · step 43

Pipe the filling into each shell from both ends, working from the outside in, until the filling is generously packed through the middle and just visible at each opening.

Result · Filled cannoli · used in step 47

2 minWire rackChilled cannoli ricotta filling · step 44

Roughly chop the pistachios

Result · Roughly chopped pistachios · used in step 48

45sChopping board, Chefs knifePistachios · 30 g

Arrange the filled cannoli on the serving plate.

20sLarge serving plateFilled cannoli · step 45

Scatter the chopped pistachios over the ends of each filled cannoli.

20sLarge serving plateRoughly chopped pistachios · step 46

Dust the cannoli generously with icing sugar through a sieve and serve immediately.

Result · Cannoli

15sLarge serving plate, SieveIcing sugar · 10 g

Printed 11 October 2026