Sweets & Baking
Cannoli siciliani with ricotta
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crispy dough rolls meet a cool ricotta cream. Fill just before serving so that the casings retain their bite.
Timing
- For: 12 pieces
- Preparation: 50 min.
- Cooking time: 25 mins.
- Rest time: 30 min. chilled
Estimated nutrition
per piece · Calculated for 12 pieces.
- Energy
- ≈ 315 kcal
- Protein
- ≈ 8.1 g
- Carbohydrates
- ≈ 33.6 g
- Fat
- ≈ 15.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 295–355 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 g wheat flour · ≈ 250 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 30 g sugar for the dough · ≈ 30 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 30 g cold butter · ≈ 30 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 egg · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 70 ml Marsala or alternatively 60 ml water and 1 teaspoon white wine vinegar · ≈ 70 g · Assumed quantity / reference product
Portwein (P431000) - 600 g well-drained ricotta · ≈ 600 g · Assumed quantity / reference product
Ricotta, Molkeneiweißkäse, mind. 45 % Fett i. Tr. (M741600) - 150 g powdered sugar for the ricotta cream · ≈ 150 g · Assumed quantity / reference product
Puderzucker (S111100) - 10 g powdered sugar for dusting · ≈ 10 g · Assumed quantity / reference product
Puderzucker (S111100) - 60 g chopped pistachios · ≈ 60 g · Assumed quantity / reference product
Pistazie (H250100) - neutral oil for deep frying · ≈ 48 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 24–96 g
Not included in the base calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 50g dark chocolate chips optional · Optional ingredient or inedible equipment
- 12 metal cannoli baking tubes · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g wheat flour
- 30 g sugar for the dough
- 30 g cold butter
- 1 egg
- 70 ml Marsala or alternatively 60 ml water and 1 teaspoon white wine vinegar
- 1 pinch of salt
- 600 g well-drained ricotta
- 150 g powdered sugar for the ricotta cream
- 10 g powdered sugar for dusting
- 60 g chopped pistachios
- 50g dark chocolate chips optional
- neutral oil for deep frying
- 12 metal cannoli baking tubes
Instructions
- Rub together flour, sugar, salt and butter; Add the egg and Marsala or water alternative and knead into a firm dough. Let rest in a cool place for 30 minutes.
- Mix the ricotta with the powdered sugar until smooth and chill; the cream must remain thick.
- Roll out the dough very thinly, cut out 10-11 cm circles, place them around metal tubes and seal the seam tightly with a little water.
- Fry in batches in 175 °C oil for 2-3 minutes until golden brown. Allow to cool carefully and only remove the metal tube after it has cooled slightly.
- Just before serving, fill the cannoli with ricotta cream, decorate the ends with pistachios or chocolate and dust with powdered sugar.
Tips
- Metal tubes and fat are very hot; work with pliers. For crispy casings, don't add the filling too early.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
