Sicilian Cannoli

by Elisa Lanzillotti - Congusto Gourmet Institute



For the cannoli crusts

  • 500 gr. - Plain flour
  • 50 gr. - Lard/butter
  • 50 gr. - Granulated sugar
  • 200 gr. - Marsala wine
  • 5 gr. - Lemon juice
  • 10 gr. - Wine Vinegar Chianti Olitalia
  • 5 gr. - Table salt
  • 3 lt. - FRIENN - Olitalia deep-frying oil


For the filling

  • 100 gr. - Ricotta
  • 50 gr. - Sugar
  • 1 - Vanilla pod
  • 2 gr. - Cinnamon


For the decoration

  • Q.s. - Finely chopped pistachios
  • Q.s. - Icing suga


Sicilian Cannoli 1
Sicilian Cannoli 2

Frying products


See all


  • 1

    Combine all the ingredients and mix well until you have a fairly firm dough. Store it in the fridge for half an hour.

  • 2

    Roll out the dough using a dough sheeter until it is paper-thin (1-1.5 mm). Cut out some rounds using a plain 10-12cm round cutter.

  • 3

    Wrap each round tightly around a cannoli metal mould. Overlap the edges and use a little beaten egg to seal them together firmly.

  • 4

    Deep-fry the cannoli in a large amount of Frienn oil at 175°C/347°F. Drain the cannoli on kitchen paper and pat dry. Then, remove the cannoli by gently twisting the moulds.


For the filling

Gently mix the ricotta in a stand mixer with a paddle attachment, then add the other ingredients.


Food plating

Pipe the filling into the cannoli using a pastry bag and decorate both sides with chocolate chips or chopped pistachios.

Sicilian Cannoli 3


Congusto was founded in 2003, began as a cooking school for non-professionals, and expanded with a professional program seven years later. In 2015, the Congusto Gourmet Institute launched Italian cooking courses for foreigners, become a leading campus for gastronomic disciplines offering professional cooking, pastry and bakery courses that train the best chefs, pastry chefs, bakers, pizza makers, pasta makers and restaurant managers.

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