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Kannoli Maltin (Maltese Cannoli)

Crisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.

Crisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.

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Prep45 minsCook20 minsServes12DifficultyMedium
Watercolour illustration of crisp cannoli tubes filled with ricotta, chocolate and candied citrus.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

  • Supermarket ricotta works if well drained; a wet filling will soften the shells quickly. Icing sugar is powdered or confectioners' sugar, and candied peel may be sold as mixed citrus peel. Ready-made cannoli shells are a shortcut when you want to make only the filling; fill them close to serving.

The recipe

Kannoli Maltin (Maltese Cannoli)

45 min prep20 min cook65 min total12 cannoli
Scale:

Ingredients

Ingredients

Method

  1. 1

    Make the dough: Mix the flour, sugar, and salt. Rub in the butter or lard, then add the egg and enough wine or water to form a firm dough. Knead briefly, cover, and rest for 30 minutes.

  2. 2

    Shape the shells: Roll the dough very thinly and cut into circles or ovals. Wrap each piece around a metal cannoli tube, sealing the overlap with a little water.

  3. 3

    Fry: Heat oil to 170-180°C. Fry the shells in batches until golden and crisp. Drain well, cool slightly, then carefully slide off the tubes.

  4. 4

    Make the filling: Beat the drained ricotta with icing sugar, citrus zest, vanilla, chocolate, and candied peel until smooth but still thick.

  5. 5

    Fill and serve: Pipe the ricotta filling into the cooled shells shortly before serving. Dust with icing sugar.

Kannoli Maltin are crisp pastry tubes filled with sweetened ricotta, citrus zest, chocolate, and candied peel. They show Malta's close connection with Sicily while still feeling completely at home in Maltese bakeries and family celebrations.

Ingredient Substitutions Outside Malta

Supermarket ricotta works if well drained; a wet filling will soften the shells quickly. Icing sugar is powdered or confectioners' sugar, and candied peel may be sold as mixed citrus peel. Ready-made cannoli shells are a shortcut when you want to make only the filling; fill them close to serving.

Serving Suggestions

  • Fill shortly before serving so the shells stay crisp
  • Dust with icing sugar
  • Serve with coffee after lunch
  • Add chopped pistachios or chocolate at the ends if desired

Traditional Notes & Tips

  • Drain the ricotta very well for a thick filling
  • The pastry must be rolled thinly so it fries crisp
  • Metal cannoli tubes make shaping much easier
  • Do not fill too far ahead or the shells will soften
  • Some Maltese bakeries make smaller bite-sized versions

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

Keep cooking

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