Best Italian desserts! Cannoli it is!

Nonna’s Cannoli Recipe


Cannoli are the perfect dessert. Not to sweet they are a combination of creamy lightly sweet ricotta and crispy pastry. Cannoli are probably the most typical pastries of the Sicilian tradition and most famous Italian desserts next to the Tiramisu. Everywhere in the world are know as Sicilian Cannoli.

In the Italian language, ‘Cannoli’ is the plural of ‘Cannolo’.

If I would have to choose a dessert any day of the year , any hour, morning or evening my choice would be the cannolo. I learned how to make the cannnoli in Italy from my Mom and now I have the hanour to make it here in Auckland for Nonna's amazing guests.

Try the cannolo with your coffe and is the perfect breakfast, brunch or treat.

Have one after your Nonna's fresh pasta and your belly will say "Thank you!"


This cannoli recipe delivers a crisp and flaky shell filled with an irresistibly creamy ricotta filling. INGREDIENTS SHELLS 1 1⁄2 cup flour 1⁄2 tsp ground cinnamon 2 tsp cocoa powder 3 Tbsp caster sugar 1⁄2 tsp salt 3 Tbsp chilled and cubed butter 4 Tbsp lemon juice 4 Tbsp white/marsala wine FILLING 500g strained ricotta 200g mascarpone 3⁄4 cup caster sugar 1⁄2 cup small chocolate chips 1 Tbsp vanilla extract 1 tsp lemon zest (optional) 6 oz dark chocolate, chopped METHOD DOUGH 1. Mix together flour, cinnamon, cocoa powder, sugar and salt. 2. Add butter and rub with dry ingredients until the mixture resembles breadcrumbs. 3. Pour in lemon juice and wine, kneading until smooth. 4. Wrap with a sheet of plastic wrap and refrigerate for 1 hour. FILLING 1. Strain ricotta for at least one hour through a cheesecloth. 2. Stir together ricotta, mascarpone, sugar, chocolate, vanilla extract and lemon zest. 3. Spoon the mixture into a pastry bag with 1⁄2 inch cut in the top and refrigerate until ready to serve. ROLL AND FRY THE SHELLS 1. In a medium pot, heat the oil to 180 degrees Celsius. 2. Meanwhile, sift an even layer of flour on a flat surface and on a rolling pin. 3. Roll the dough thin, approx. 1/3 inch and cut rounds approx. 3-4 inches in diameter. 4. Wrap each dough circle around a cannoli stick, or find something small and round in the kitchen that will replicate this. 5. Use a small amount of the egg wash on the edge of each round to seal the dough shut. 6. Submerge and fry the shell in the oil until golden and crispy, about 2-3 minutes. FILL THE CANNOLI Use a pastry bag to pipe the ricotta into the cooled cannoli shells, filling from both ends. Dust with icing sugar and serve immediately.

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