Giac’s Cannoli Recipe


Cannoli Dough

100ml water

120g caster sugar

1 tsp vanilla

35g butter/lard

200g flour

1 egg

45ml of Marsala or sweet wine

Veg oil for frying

Cannoli Filling

500g ricotta

3 tbsp icing sugar

1 tbsp orange liqueur

1 orange zest



  1. Bring the water, sugar and vanilla to the boil, to make a syrup – then leave it to cool down

  2. Place the flour & butter in a bowl or a mixer, & mix to resemble breadcrumbs, then add the egg and marsala

  3. Combine the cooled syrup and flour mix together to form a dough - you may need to add more flour

  4. Wrap the dough in cling film and place in the fridge to rest for few hours

  5. Mix ‘filling ingredients’ together and put in piping bag for later

  6. Unwrap the dough and roll out 0.5cm and cut into circles of between 9-10cm.

  7. Wrap each disc around a cannoli mould and pinch together (use handle of a whisk if you don’t have a mould - just make sure anything you uses as a mould is metal)

  8. Heat the oil to 180c in a deep-frying pan, dip the mould with the disc in the oil to cook until crispy – golden brown and leave to cool down

  9. Pipe filling in the middle of the cannoli and then garnish with orange zest