canolis ala romano

canolis ala romano plated

Recipe Information

Time 1 hour, 30 minutes
Servings 12 People

Cannolis ala Romano is a classic Italian dessert that has been enjoyed for generations. Originating from Sicily, this delicious treat has become a staple in Italian cuisine and is loved by many around the world.

The secret to a perfect cannoli lies in its crispy shell and rich, creamy filling. This recipe uses traditional ingredients like ricotta cheese and chocolate chips to create an unforgettable flavor combination.

Making cannolis at home may seem intimidating, but with our step-by-step instructions, you'll be able to impress your friends and family with this delightful dessert in no time.


  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cubed
  • 1 large egg yolk
  • 1/2 cup dry white wine
  • 2 cups whole milk ricotta cheese
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips
  • Vegetable oil, for frying
  • Powdered sugar, for dusting


  1. In a large bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  2. Add the egg yolk and wine, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, then wrap it in plastic wrap and refrigerate for 1 hour.
  3. While the dough chills, prepare the filling by combining the ricotta cheese, powdered sugar, and vanilla extract in a medium bowl. Stir in the mini chocolate chips, cover, and refrigerate until needed.
  4. After the dough has chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Cut out 4-inch circles using a round cookie cutter or glass.
  5. Heat about 2 inches of vegetable oil in a deep frying pan to 360°F (182°C). Wrap each dough circle around a metal cannoli tube, sealing the edges with a bit of water.
  6. Fry the cannoli shells in batches, turning occasionally, until golden brown, about 2-3 minutes. Carefully remove the shells from the oil and let them cool on paper towels. Once cooled, gently slide the shells off the tubes.
  7. Fill a piping bag with the ricotta filling and pipe it into the cooled cannoli shells. Dust the finished cannolis with powdered sugar and serve immediately.


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