These traditional Sicilian pastries burst with a zesty ricotta filling. Crisp and delicate, cannoli are an Italian classic and the perfect afternoon treat.


  • Makes 24 cannoli

  • Shells:

  • 334g plain flour
  • 56g soft butter
  • 10g cocoa powder
  • 28g caster sugar
  • ½ tsp salt
  • 195g sweet Marsala
  • Oil for deep frying
  • Icing sugar for dusting

  • Filling:

  • 330g ricotta
  • 60g icing sugar
  • ½ tsp vanilla extract
  • 25g candied cedro, finely diced
  • 25g candied orange zest, finely chopped



For the shells:

  1. Mix dry ingredients together. With hands, rub through butter until the mixture resembles fine breadcrumbs.
  2. Slowly add Marsala to form a loose dough; do not overwork the mixture. Wrap dough in cling film and refrigerate at least one hour.
  3. Remove dough from fridge. Using a rolling pin, roll to a thickness of about 2mm. With a pastry cutter, cut into 8cm discs. Roll each disc around a steel cannoli tube or a 12cm length of 2cm dowel.
  4. Deep fry shells in oil at 170°C for 3 minutes, until crisp, then slide off the tube while hot.

For the filling:

  1. Blend the ricotta and icing sugar in a food processor until smooth.
  2. Fold through vanilla extract and diced fruit.

To finish

Using a star nozzle and a piping bag, fill each cannoli with the ricotta mix, leaving a decorative twirl on each end. Dust with icing sugar and serve.

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