• Cannoli Dough
  • 1c unbleached AP flour
  • pinch salt
  • 2T granulated sugar (4X)
  • 2T uns butter
  • 1@ egg, lightly beaten
  • 1/4c dry Marsala
  • Peanut oil for frying
  • Filling
  • 1# whl. milk ricotta
  • 2-4T whipping cream
  • 1/2c granulated sugar
  • 1/3c finely chopped semisweet chocolate
  • 1/4c candied orange peel, minced
  • 1/4c finely chopped roasted almonds
  • a dash of grand Marnier (optional)
  • Garnish
  • Chopped chocolate or candied red cherries
  • confectioners sugar (10X)
  • Special Eqquipment
  • Cannoli tubes


To prepare the cannoli dough by hand: Place the flour,salt, sugar and butter in a bowl. Cut in the fat (butter) until the mixture resembles crumbs. Put the mixture on a clean cutting board in a pile and create a well in the center as if you were making pasta by hand. Pour the egg and Marsala into the well. Mix egg and wine together well with a fork, then pull in the flour little by little until a soft paste forms. Flour hands lightly and begin kneading gently into a ball. Clean your hands and work surface with a bench knife and continue kneading for five or ten minutes until it is soft an pliable. Form into a ball and wrap in plastic wrap. Let rest in fridge for an hour. Dust your work surface with flour and roll out your dough as thin as possible.(you can also use a pasta machine)Use a round cookie cutter with a diameter of 4"" to cut out circles from your dough.

Wrap dough circles around cannoli tube, seal end with egg wash. Heat oil in sauce pan over high heat and gently lower one cannolo into the oil - in about 30 seconds, when golden brown remove the cannolo and drain on paper towels. Repeat process with remaining cannoli (one at a time!)and cool completely.

Filling: Vigorously mix cheese,cream and sugar to acheive a creamy consistancy and disolve sugar. Fold in chocolate, peel and almonds. Cover and refrigerate for about an hour.

When you are ready to serve pipe filling into cooled shells and garnish the ends with your choice. Dust with 10X.

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Submitted 6/13/05.
Source: My Files
Submitted By: Jennifer
Cannoli Alla Scilina