Master the Art of Cannoli!

Few desserts capture the spirit of Sicily quite like the cannoli — crisp, golden pastry shells filled with creamy, lightly sweetened ricotta and finished with a sprinkle of pistachios or chocolate. These little pastries tell a story of celebration, craftsmanship, and joy — and in this hands-on class, you’ll make them completely from scratch.

🥣 Cannoli Dough

Ingredients (Full Recipe — enough for 2 students):

125g flour
15g sugar
15g lard (or butter)
25g white wine
1 egg
5g white wine vinegar
½ pinch of salt
Orange zest
1g cinnamon
2.5g cocoa powder

Equipment (Per Student):

Bench scraper
Rolling pin
Round cutter (10 cm)
Small bowl with egg wash
8x cannoli tubes
Small baking tray with parchment paper

Tips:
The dough should be smooth and elastic. Let it rest before rolling thin — this helps the gluten relax and prevents shrinkage when frying. Brush edges with egg wash to help the shells seal before wrapping them around the tubes.

🧀 Fresh Ricotta

While the dough rests, you’ll make fresh ricotta — one of the simplest and most satisfying processes in Italian cooking. Watching milk curdle and transform into soft curds feels like kitchen alchemy.

Ingredients:

2L whole milk
50ml lemon juice or white vinegar
1 pinch of salt

Equipment:

Large pot
Induction stove
Thermometer
Cheesecloth or strainer
Bowl

How It’s Done:

Heat the milk gently until it reaches about 90°C.
Add lemon juice or vinegar and stir gently until curds form.
Strain through cheesecloth and let the ricotta cool.

Soft, creamy, and subtly tangy — it’s the perfect base for your cannoli filling.

🍫 Cannoli Filling

Once your ricotta has cooled, it’s time to sweeten and whip it into perfection.