10 minutes

    Cannoli tubes are required to make these but apart from that they are pretty easy and very tasty. I have used them as a finger food dessert at parties and they are always well received.

    33 people made this

    Serves: 18 

    • Filling
    • 3 cups ricotta cheese
    • 1 1/4 cups (300g) white sugar
    • 2 teaspoons vanilla essence
    • 1/2 cup diced glace citron
    • 1/4 cup dark chocolate chips
    • Shells
    • 3 cups (375g) plain flour
    • 1/4 cup (60g) white sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 3 tablespoons butter
    • 2 eggs, whisked
    • 2 tablespoons distilled white vinegar
    • 2 tablespoons cold water
    • 1 egg white, whisked
    • 1 cup (250ml) vegetable oil, for frying
    • To Serve
    • 1/4 cup finely diced pistachio nuts
    • 1/3 cup (60g) icing sugar for decoration

    Preparation:10min  ›  Ready in:10min 

    1. Filling: Combine ricotta cheese, white sugar and vanilla until smooth and creamy. Stir in glace citron and chocolate pieces. Refrigerate to chill.
    2. Shells: Sift together into a bowl flour, sugar, cinnamon and salt. Rub in the butter until pieces are the size of small peas. Stir in the eggs. Beat in the white vinegar and the cold water one tablespoon at a time.
    3. Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
    4. From cardboard, cut an oval pattern measuring 15x10cm. Roll chilled dough 3mm thick on floured surface. Using the cardboard pattern and a pastry cutter cut ovals from dough.
    5. Wrap dough ovals loosely around tubes just lapping over opposite edges. Seal edges by brushing with the slightly whisked egg white.
    6. Heat a deep saucepan 1/2 full of vegetable oil to 180 degrees C. Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
    7. Drain off excess fat before removing to paper towel. Cool slightly. Remove tubes. Cool shells completely.
    8. To Serve: When ready to serve fill with chilled ricotta filling. Sprinkle ends of cannoli with diced pistachio nuts and dust shells with icing sugar. Keep cannoli filling refrigerated.

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    Reviews in English (16)


    I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small choc. chips only & I do not like any flavoring. Granulated sugar will probably make this very watery. Do not mix items together until you are ready to fill the shells.  -  06 Feb 2004  (Review from Allrecipes USA and Canada)


    The shells were perfect. However, I found using powder sugar was better than regular. I didn't use the Citron as I'm not a fan of it. Next batch, I'll eliminate the chocolate as well and use fruit like is in fruit cake instead, this was the way my Grandmother used to make it. I made a full batch of the shells and resized the recipe down to a few servings for the filling. I'm told shells will stay good for up to 2 mths while filling is only good for 48 hours.  -  30 Dec 2002  (Review from Allrecipes USA and Canada)


    Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron. This is the tastiest ever!  -  20 Jan 2002  (Review from Allrecipes USA and Canada)