Cannoli ala Siciliana

This popular pastry puts a twist on the usual custard filled delights found in various Italian patisseries.

Cannoli, which is common for the Sicilian region in Italy, is filled with ricotta, candied peel and lemon curd. It is a truly special delight.

Prep Time: 20 minutes
Cook Time: 5 minutes

Yield: Makes 14



  • 250 g plain flour
  • 1 tablespoon caster sugar
  • 1 tablespoon unsalted butter
  • 1 egg yolk
  • 60 to 100 ml marsala
  • oil for deep frying


  • 400g ricotta
  • 75g icing sugar
  • 100g store bought lemon curd
  • 100g finely chopped candied fruit (orange, pear, cherry etc)
  • 30g dark chocolate, finely chopped
  • Pinch cinnamon
  • 15ml rum


To make the pastry, sift the flour and make a well in the centreAdd the other ingredients into the centreBring together to make a doughWork the dough for 5 minutesRest for ½ hour.

Using a pasta machine roll the dough out to 2 mm thickCut into 10 x10 cm squaresWrap each square around cannoli moulds, sealing with a little water.

Fry in oil 160C until light golden (about 2 minutes).  Drain on paper towel and remove mouldsTo make filling, whisk ricotta, and icing sugar until smoothWhisk in the remaining ingredients. When ready to serve, pipe filling into pastry tubes and dust with icing sugar.

Cannoli moulds can be bought from good home ware or cookery shops

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