Cannoli siciliani
Crisp fried pastry tubes filled with sweet ricotta, chocolate chips and pistachio. Fill them just before serving.
- Time1 hr 15
- LevelHard
- Costabout £0.50 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, caster sugar and cocoa. Add the whole egg, butter and marsala and knead to a firm dough. Wrap and chill for 30 minutes.
30 min - 2
Beat the drained ricotta with the icing sugar until smooth, then stir in the chocolate chips. Chill until needed.
- 3
Roll the dough very thin on a floured surface. Cut into 10 cm circles and wrap each round a metal cannoli tube or a greased wooden spoon handle. Seal the overlap with egg white.
- 4
Heat the oil in a deep pan to 180°C (160°C fan). Fry the shells 2 or 3 at a time for 2 minutes until bubbly and golden.
2 min - 5
Lift out, drain on kitchen paper and slide off the tubes when cool enough to handle.
- 6
Pipe the ricotta into both ends of each shell. Dip the ends in pistachio and dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.