Kannoli Maltin (Maltese Cannoli)
Crisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.
Ingredients
- Shells
- 250g plain flour
- 25g sugar
- 25g butter or lard, softened
- 1 egg
- 60-80ml white wine or water
- Pinch salt
- Vegetable oil, for frying
- Filling
- 600g ricotta, well drained
- 100g icing sugar
- Zest of 1 orange
- Zest of 1 lemon
- 60g dark chocolate, finely chopped
- 40g candied peel, chopped
- 1 tsp vanilla extract
- Icing sugar, for dusting
Instructions
- 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.
- 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.
- 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.
- Make the filling: Beat the drained ricotta with icing sugar, citrus zest, vanilla, chocolate, and candied peel until smooth but still thick.
- 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.
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