Kannoli — Print Recipe — The Culinary Codex

Crispy fried pastry tubes filled with sweetened ricotta studded with candied fruit and chocolate chips, a Maltese-Sicilian delight.

Ingredients

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.
3 Deep-fry at 180°C (350°F) until golden and bubbly, about 2 min. Drain and cool. Remove tubes.
4 Mix drained ricotta with powdered sugar, candied peel, and chocolate chips.
5 Pipe ricotta filling into shells from both ends.
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!