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Sicilian Cheese-Filled Pastries

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“A cutout from an old cookbook that was falling apart.”
1hr 30mins
30-35 cannoli

Ingredients Nutrition


  1. Prepare pastry:
  2. Combine flour and salt in mixing bowl.
  3. Make well in center.
  4. Add sugar, butter and egg.
  5. Add wine and stir with fork until liquid is absorbed.
  6. Turn onto floured board.
  7. Knead until smooth.
  8. Divide dough into 4 equal parts.
  9. Roll on floured surface until 1/16" thick.
  10. Cut into 3 and 1/2" squares.
  11. Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
  12. overlap corners.
  13. Seal with a little water.
  14. Heat 3/4" oil in heavy skillet to 375.
  15. Fry cannolis, 3 at a time, in hot oil.
  16. When light golden, remove from oil.
  17. Slip off of forms as soon as cool enough to handle.
  18. Let cool completely.
  19. Make filling.
  20. Combine sugar, flour and salt in top of double boiler.
  21. Slowly stir in scalded milk.
  22. Cook over boiling waer until mixture thickens.
  23. Combine 1 c mixture with eggs, beat well.
  24. pour mixture back into double boiler.
  25. Cook, stirring 3 minutes.
  26. Cool and stir in flavor.
  27. (Filling must be cold before adding ricotta.).
  28. Beat ricotta and powdered sugar until ricotta is smooth.
  29. Fold in custard, fruit and chocolate.
  30. With small spatula, fill cannoli, carefully packing filling.
  31. Refrigerate until serving time.
  32. Shells can be made ahead, frozen and filled as needed.

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