Cannoli

based on 6 ratings

This traditional Italian pastry is made with a dough that is similar to a pasta dough, however this recipe contains wine and is enriched with a little butter and sugar. Once rested the dough is thinly rolled like pasta, circles of dough are then wrapped around metal tubes and fried in oil. Once cool the pastry can be dipped into chocolate and nuts and then filled with a sweet ricotta filling. Begin this recipe a day in advance, or at least four hours ahead, to allow the dough to rest in the fridge. For this recipe you will need some metal Cannoli tubes, these can be purchased online - it is helpful to have at least 8 tubes if not more to make the process more efficient. We also recommend the use of a thermometer to allow you to control the oil temperature when deep frying the cannoli shells. For the filling to be the correct consistency you will need to strain the ricotta through a cheesecloth, or a piece of muslin, to remove the excess liquid. Fill the Cannoli when you are ready to serve or serve within a few hours - otherwise the shell will get soggy. You can prepare the Cannoli shells in advance, then fill them when needed, once cool, place the shells in an air-tight container, they will keep for up to 4 days.

recipe updated 19 Feb 2024