Pistachio cannoli

by Ed Halmagyi


  • 1 cup plain flour
  • 3 Tbsp icing mixture
  • ¼ tsp baking soda
  • ½ tsp ground cinnamon
  • 3 Tbsp copha
  • 1 egg
  • ¼ cup marsala wine (or sweet sherry)
  • 1 cup ricotta
  • 3 Tbsp honey
  • 1 Tbsp candied fruit, chopped
  • chopped pistachios for garnish


1 Sift the flour, icing mixture, baking soda and cinnamon together, then knead in the copha, egg yolk and marsala to form a dough.
2 Roll out to 2mm thick and cut 10cm discs. Oil some metal cannoli tubes and wrap a disc of pastry around each, using some egg white to seal them.
3 Deepfry in vegetable oil at 170°C until crisp (about 1 minute). Drain on absorbent paper.
4 Meanwhile, whisk the ricotta, honey and candied fruit, then pipe into the crisp tubes, and garnish the ends with chopped pistachios.