Sicilian cannoli - Sicilian cannoli - Healthy and gourmet meal idea

Sicilian cannoli

Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Cheese, Desserts, Great classics, Recipes of the world
Calories: 130kcal


  • 500 g For about 20 cannoli
  • 60 g Flour
  • 50 g Softened butter
  • 20 g Icing sugar
  • 2 tbsp. soup Cocoa powder
  • 1 Marsala (or white wine)
  • 1 pinch Egg (50 g)
  • 2 l Cell
  • 750 g Oil for cooking (peanut)
  • 155 g For alla ricotta cream
  • 1 Ewe Ricotta (depending on the season) or cow
  • Zest of 1 Icing sugar
  • 50 g Scraped vanilla bean
  • 50 g of nuggets Organic orange
  • 50 g For the decoration
  • Chopped pistachio
  • Dark chocolate
  • Candied orange


  • The dough: mix all the ingredients with the robot equipped with the leaf. Form a ball with this pretty compact paste. Shoot and let stand overnight cool.
  • Spread the dough finely with a rolling pin or baking machine (about 1 mm). The dough should be smooth and soft to the touch. With a cookie cutter, cut 12 cm diameter discs, then roll them out again to give them an oval shape.
  • Wrap a disc around a cannoli mold (metal tube), slightly moisten the ends and press to weld.
  • Immerse the cannolo in a frying bath at 180 ° C. When inflated and browned evenly (about 1 min) remove with a slotted spoon, drain on paper towel and allow to cool. Repeat the process until the dough is gone.
  • The alla ricotta cream, the day before: let one night cool the ricotta in a colander placed on a salad bowl.
  • The same day, mix the ricotta with the icing sugar, the orange zest and the vanilla pulp. At the last moment, garnish the cannoli with cream using a pastry bag. Decorate their ends with sticks of candied orange peel, chopped pistachios or chocolate chips. Sprinkle with icing sugar.

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