Cannoli Siciliani

Cannoli Siciliani – crispy pastry tubes filled with a flavorful ricotta filling and dipped in chopped crunchy pistachios…beautiful flavor and texture combination and hardly you can stop from eating just one.

To print the recipe check the full recipe on my blog:


Makes about 20-22 cannoli
Cannoli Shells
2 cups (250g) all-purpose flour
1 tbsp (15g) sugar
1/2 tsp (1g) ground cinnamon
1/4 tsp (1g) salt
2 tbsp (28g) butter, cold
1 large egg
1/3 cup (75ml) Marsala wine
For Frying
Vegetable oil (flavorless oil preferably – I used canola oil)
For egg wash
1 egg white
Ricotta Filling
25 oz (700g) ricotta cheese, drained
1/2 cup (60g) powdered sugar
Zest from 1 large lemon or orange (about 1 1/2 tsp)
For Garnish
Chopped pistachios
Powdered sugar for dusting

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