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Cannoli is a classic dessert from Italy, more precisely from Sicily. In this recipe, we will  details the step-by-step procedures to follow in order to make this traditional Italian dessert a success. Prepare your dough, fry it, then garnish with the mixture of ricotta cheese and mascarpone for the most indulgent results! 

 Total time: 1 hr 35 min Preparation 20 min                           
                       Cooking 15 min Rest 1 h

CANNOLI DOUGH Ingredients :  

250 ml (1 cup) all-purpose flour 

30 ml (2 tbsp.) icing sugar 

7 ml (2 tbsp.) raw cocoa 

1 pinch ground cinnamon

 3 ml (1/2 tsp) baking soda 

15 ml (1 tbsp.) unsalted butter, cold 

45 ml (3 tbsp.) marsala 

1/2 beaten egg yolk 

1 egg white

 Vegetable oil for frying 


185 ml (3/4 cup) ricotta cheese 

65 ml (1/4 cup) mascarpone cheese 

30 ml (2 tbsp.) icing sugar (plus a small amount for garnish) 

15 ml (1 tbsp.) limoncello (optional) 

5 ml (1 tsp) lemon zest, finely chopped

how to make CANNOLI DOUGH :

In a bowl, combine flour, icing sugar, cocoa, cinnamon and baking soda. Add the cold butter and cut
the flour with a pastry cutter (the butter must be completely incorporated into the flour). 
Add 2 tbsp.marsala soup and half the beaten egg yolk. Mix everything with your fingers to obtain a very crumbly dough that barely sticks together. Add 1 tbsp. additional Marsala if the dough is too dry. It is important that the dough does not hold together, otherwise it will be too wet. Wrap the dough in plastic wrap and let rest in the refrigerator for 45 minutes. After the resting time, take the dough out of the fridge and roll it out using a rolling pin to obtain a rectangle. 

It is important to roll the dough thin and not to add too much flour to the work surface so as not to dry it out further. 

Heat the vegetable oil to 375°F in a large saucepan or deep fryer. Cut the dough into circles 4 inches in diameter and roll them out on cylindrical stainless steel molds. In order to properly seal the cylinder of dough, lightly brush the

opening with egg white and press the two edges very firmly with your fingers. Fry a few cannolis at a time in hot oil for about 3 to 4 minutes or until firm. Remove from oil and transfer to paper towel. Leave to cool and gently unmold.


 In a bowl, combine all the ingredients together and whisk well. Refrigerate filling for 1 hour. Just before serving, fill each cannoli with the filling using a pastry bag without a tip. Sprinkle with icing sugar and enjoy.

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