Strawberry Cream Cannoli
Makes 16-18 cannoli. You will need metal cannoli tubes as forms and a cutter (or saucer/plate) with a diameter the same measurement as the tubes’ length – approx. 10cm. You also need a piping bag with a 1cm plain nozzle. This is an easy enough recipe, and especially simple if you’re a pastry maker already! The method looks long, but they are actually quite quick to make. Recipe adapted from ‘Cannoli Siciliani’ in ‘Sicilia in Cucina’, Sime Books.
Recipe type: Sicilian / Italian
Cuisine: Sweet Pastries
  • 400g plain flour, tipo ’00’print button transparent
  • 75g butter
  • 35g caster sugar
  • 2 egg yolks
  • 1 egg white
  • ¼ wine glass white wine (dry or sweet will do)
  • Filling:
  • 700g ricotta
  • 4 tbsps caster sugar
  • vanilla essence – a few drops if desired.
  1. Making the dough:
  2. Place the flour, sugar and butter in a food processor and pulse to combine. Then, add the egg yolks and white, and pulse a few more times. Finally, pour the white wine in slowly from the top of the processor; this time on setting 1 speed. You may need more or less wine to get the dough to start to combine. When gathering into large crumbs in the processor, tip out on a lightly-floured board and combine into a single ball of dough. Knead lightly, cut the ball in half and then flatten into discs. Cover with cling film or wrap in baking paper and chill for half an hour in the fridge.
  3. When the dough is chilled, pre-heat the oven to 180°C (fan). Take one disc and roll it out on a lightly-floured surface to around 2-3mm or as thin as possible. Using a straight-sided pastry cutter or a saucer as a template, cut out circles with a diameter the same as the cannoli rod length.
  4. Roll each cannoli circle around the rod, overlapping edges slightly and pressing them together lightly. If they don’t stick, lightly brush with water to hold. Place cannoli in their rods on a non-stick baking tray and bake for approx. 12 mins or until very slightly golden. Test the bottom of one to see if the pastry is cooked. It will harden more on cooling. Remove from oven and allow to cool for 5 mins in their rods; then remove the rods and cool completely.
  5. Ricotta filling:
  6. Whip up the ricotta and sugar in a large bowl until smooth. You can do this by hand with a fork or whisk. Add vanilla essence if using. You could also use chopped glacee’ cherries and/or finely chopped plain dark chocolate.
  7. Making up Cannoli:
  8. Using a piping bag and a 1cm diameter nozzle, pipe the ricotta mix into the cannoli tubes, being careful not to break them. Dust cannoli with icing sugar, if desired, and serve as is or with accompanying fruit like strawberries or other soft fruits in season.
  9. Storing: Once filled, the cannoli can be stored in the fridge for a day, but are best filled and eaten to order. Unfilled tubes will keep for up to 3-4 days in an air-tight container.
Recipe by The Red Bistro at