Sicilian Cannoli (baked in the oven)

Ask to a girl from Piedmont to prepare Sicilian Cannoli means she will adjust the recipe… Expecially if she lives in a flat in London and it’s not the case to fry all the shells!

That’s why I baked the Cannoli shells and the result is amazing! The baked dough stays smooth so I can brush it with a delicious dark chocolate 70% cocoa that allows the shells to stay crispy.

Well, the ricotta I use is the cow one as it’s almost impossible to find the sheep one in London… but maybe in the future I will try to do also ricotta (and ricotta with sheep milk) at home!

And of course candied fruits are not the same of those one I could buy in Fratelli Freni in Milan, but I assure that eat my cannoli is a mouthwatering sensation also for Sicilians.



  • 1. Mix together the flour, cocoa powder, butter and sugar in a bowl. Then add the Marsala wine and the tablespoon of white vinegar. Continue mixing until the dough is smooth, then wrap it in cling film and let it rest for one hour in the fridge.
  • 2. Roll out the cannoli dough with the pasta machine or until it's 1 mm and cut it into circles. Brush with extravirgin olive oil or butter then wrap the circles around the metal tubes to shape the cannoli.
  • 3. Bake cannoli in the oven at 200° for 10/15 minutes. Let the cannoli cool and, only when are cool, slide out the metal tubes.
  • 4. Pass the ricotta through a sieve and blend it with icing sugar, Vanilla, diced candied fruit and chocolate chunks. Put the filling in a piping bag.
  • 5. Melt the chocolate and brush well the cannoli's inner. In this way the crisp part will stay crisp for longer when will get in touch with the filling.
  • 6. Fill the crispy dough with the ricotta filling. Sprinkle one cannolo's end with ground pistachiosdd and add a gelee cherrie at the other end side. Sprinkle with icing sugar.