Cannoli Siciliano

Cannoli Siciliano

Class Recipes


  • Cannoli Shell:
  • ½ tsp. cornstarch
  • ½ tsp. water
  • 6, 4-inch wonton wrappers
  • 1½ tsp. butter, melted
  • Filling:
  • 1 cup whole milk ricotta cheese
  • ½ cup confectioners’ sugar
  • 4 oz. goat cheese
  • 1 orange, zested
  • 1 tsp. vanilla extract
  • 2 oz. bittersweet chocolate, melted


Dissolve cornstarch in water to make a paste. Preheat oven to 400 degrees.

Lightly spray cannoli tubes* with cooking spray.

Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste. Lightly spray the outside of the cannoli with cooking spray. Place on baking sheet.

Roll the remaining wrappers the same way. Bake until golden brown and crisp, about 5-7 minutes.

Let cool slightly, then slide pastry shells off the tubes. Place on wire rack to cool. Brush with melted butter. Makes 6 cannoli shells.

Make the filling by placing the ricotta, sugar, goat cheese, orange zest, and vanilla in a medium bowl and mix well, beating with a fork. Place filling into a heavy duty zipper baggie. Cut the tip of the corner. Pipe filling into each shell. Drizzle with melted chocolate.


*To make cannoli tubes: Cut a 7/8” wooden dowel rod into 6 inch pieces. Sand cut ends. Cover in aluminum foil.

*Equipment Needed:*
Measuring cups and spoons,
6 cannoli tubes*,
Baking sheet,
Small bowl,
Medium bowl,
Fine gauge grater,
Wire rack,
Heavy duty zipper baggie,
Cooking spray,
Pastry brush

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