Cannoli siciliani (Sicilian filled pastry rolls)

Cannoli siciliani (Sicilian filled pastry rolls)


This sweet treat has been a Sicilian secret for hundreds of years, and with good reason. Cannoli is a deep fried dough filled with a rich ricotta cream, and is sure to bring a spot of Sicilian sunshine to your dinner table.


For the dough:
300 g Mix C - Mix Pâtisserie
2 eggs
1 egg yolk
20 g sugar
a little bit of vanilla sugar
1 pinch/es of salt
olive oil
peanut oil
For the filling:
500 g ricotta cheese
200 g sugar
100 g chocolate curls
100 g candied fruit


  • Preheat the oven to 175°C (top and bottom heat setting) and line a baking tray with a sheet of baking paper.
  • Knead all the ingredients until you’ve got a consistent dough. Then wrap the dough in clingfilm and rest for approx. 20 minutes at room temperature.
  • Roll out the dough with a rolling pin until it is thin. Cut out squares approx. 10cmx10cm and roll around a greased cannoli mould (available in specialist stores).
  • Brush the dough with egg wash when turning it on the mould, so that it retains its shape better.
  • Fry in plenty of olive oil (or peanut oil).
  • For the filling: Stir the ingredients together. Place the mixture in an icing bag to fill the cannoli. Dust with icing sugar.
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