Kannoli tal-Irkotta
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Sugar — 2 tbsp
- Butter, softened — 2 tbsp
- Sweet wine or marsala — 1/2 cup (120 ml / 4 fl oz)
- Oil for deep frying
- Fresh ricotta, drained — 500 g (1 lb 2 oz)
- Icing sugar — 1/2 cup (60 g / 2 oz)
- Vanilla extract — 1/2 tsp
- Candied peel or chocolate chips — 2 tbsp
- Cannoli tubes or moulds
Method
- Combine the flour, sugar and butter, then work in the sweet wine to form a firm dough.
- Rest the dough for 30 minutes.
- Roll the dough thinly and cut into rounds or squares, wrapping each around a cannoli tube.
- Heat oil to 175°C (350°F) and fry the wrapped shells until golden and crisp, about 2–3 minutes.
- Carefully remove from the oil, slide off the tubes once cool enough to handle, and let cool completely.
- For the filling, beat the ricotta with icing sugar and vanilla until smooth, then fold in the candied peel or chocolate chips.
- Pipe the filling into the cooled shells just before serving.
Introduction: Crisp fried pastry tubes filled with a sweetened ricotta cream, Malta’s own take on the classic Sicilian cannoli.
Cultural Background: Sicily’s close proximity to Malta has shaped much of the island’s pastry tradition, and kannoli tal-irkotta are a beloved result, filled with fresh, locally made ricotta and often studded with candied fruit or chocolate for special occasions.
Tips: Only fill the shells shortly before serving, or they will soften and lose their signature crunch. Make sure the ricotta is well drained, or the filling can turn watery.
Variations: Dip the ends of the filled cannoli in chopped pistachios for extra texture. Use dark chocolate shavings instead of candied peel for a different flavour.
Storage: Store unfilled shells in an airtight container at room temperature for up to 3 days; filled cannoli are best eaten the same day.
Reheating: Not applicable — cannoli are served cold or at room temperature and not reheated.
Nutrition: Per serving (approx., 1 piece): 260 kcal, 7 g protein, 12 g fat, 30 g carbohydrate.
FAQs:
Q: Can I make the shells ahead of time?
A: Yes, the fried shells keep well for a few days if stored in
Q: What’s the difference from Sicilian cannoli?
A: The Maltese version follows the same technique
- Plain flour — 2 cups (250 g / 9 oz)
- Sugar — 2 tbsp
- Butter, softened — 2 tbsp
- Sweet wine or marsala — 1/2 cup (120 ml / 4 fl oz)
- Oil for deep frying
- Fresh ricotta, drained — 500 g (1 lb 2 oz)
- Icing sugar — 1/2 cup (60 g / 2 oz)
- Vanilla extract — 1/2 tsp
- Candied peel or chocolate chips — 2 tbsp
- Cannoli tubes or moulds
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