Crispy fried pastry tubes filled with sweetened ricotta studded with candied fruit and chocolate chips, a Maltese-Sicilian delight.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval serving plate
Garnishes: crushed pistachios, powdered sugar
Accompaniments: espresso
Instructions
-
1
Make dough: mix flour, sugar, salt, butter, egg, and wine. Knead until smooth. Rest 30 min.
-
2
Roll dough very thin. Cut into circles. Wrap around metal cannoli tubes, sealing with egg wash.
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3
Deep-fry at 180°C (350°F) until golden and bubbly, about 2 min. Drain and cool. Remove tubes.
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4
Mix drained ricotta with powdered sugar, candied peel, and chocolate chips.
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5
Pipe ricotta filling into shells from both ends.
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6
Dip ends in crushed pistachios. Serve within 1 hour for maximum crispness.
Did You Know?
In Malta, the best kannoli are filled to order so the shells stay perfectly crispy — never buy pre-filled ones!
Chef's Notes
Equipment Tips
- rolling pin
- cannoli tubes
- deep fryer
- piping bag
Garnishing
crushed pistachios, powdered sugar
Accompaniments
espresso
The Story Behind Kannoli
Maltese kannoli descend directly from Sicilian cannoli, brought to Malta during centuries of shared cultural history. The Maltese version often uses a slightly different spice blend and local ricotta. They are inseparable from carnival season and village festas.
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