🥐 Cannoli

Name: Cannoli
Total time: 90 min
Yield: 12
Cuisine: Italy · Sicily
Ingredients: Shells: 200 g flour, 20 g sugar, 20 g soft butter, 1 egg, 3 tbsp white vinegar, 2–3 tbsp water, pinch of salt; Oil for deep-frying; Filling: 500 g ricotta, drained overnight; 120 g icing sugar; 60 g dark chocolate chips; 40 g pistachios, chopped

Origin: Italy · Sicily

248kcal

per serving · 80 g

310kcal

per 100 g

6 gProtein7 g / 100 g

13 gFat16 g / 100 g

29 gCarbs36 g / 100 g

Cannoli are crisp, bubbly tubes of fried pastry filled with sweetened ricotta cream, often studded with chocolate chips and finished with chopped pistachios at each end. The contrast between the crunchy shell and the cool, creamy filling is the whole point. They are filled just before serving so the shell stays crisp.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: ricotta, chocolate

Contains glutenbecause of: pastry

Contains dairybecause of: ricotta, chocolate

Not keto36 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Tree nuts

What it is made of

pastryricottasugarchocolatepistachios

Recipe

12 servings90 min

Ingredients

Shells: 200 g flour, 20 g sugar, 20 g soft butter, 1 egg, 3 tbsp white vinegar, 2–3 tbsp water, pinch of salt
Oil for deep-frying
Filling: 500 g ricotta, drained overnight
120 g icing sugar
60 g dark chocolate chips
40 g pistachios, chopped

Method

Knead the shell ingredients into a firm dough, wrap and rest for 1 hour.
Roll very thinly, cut into 10 cm rounds and wrap around cannoli tubes, sealing the overlap with a little egg.
Fry at 180 °C for 2–3 minutes until golden and blistered, drain and slip off the tubes when cool.
Beat the ricotta with the icing sugar until smooth and stir in the chocolate.
Pipe the filling into the shells just before serving and dip the ends in pistachios.

How to make it lighter

Make mini cannoli — one small shell satisfies the craving for much less.
Use light ricotta and halve the sugar in the filling.
Skip the chocolate chips and use a light dusting of pistachio only at the ends.

History

Cannoli come from Sicily, where they were traditionally made for Carnival; their roots are often linked to the island's Arab period, when sugar cane was introduced, though the exact origin is not documented. Over time they became a year-round pastry. Italian emigrants carried them abroad, and they are now sold in bakeries worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →