Cannoli Siciliani with Blackberry, Vanilla and Mint Granita

5 from 6 votes
Prep Time 1 hr 25 mins
Cook Time 25 mins
Rest Time 8 hrs 20 mins
Total Time 10 hrs 10 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 487 kcal


Cannoli siciliani:

    Cannoli dough

    • 260 g Flour type 00
    • 20 g Sugar
    • 30 g Butter butter, cold
    • 5 g Bitter cocoa powder
    • 1 pinch Salt
    • 1 piece Egg (M)
    • 10 g Red wine vinegar
    • 60 g Marsala
    • 1 piece Egg yolk
    • 1 l Rapeseed oil
    • 1 tsp Cocoa powder
    • 1 tsp Pistachios

    Cannoli filling (ricotta chocolate):

    • 100 g Ricotta
    • 30 g Chocolate chips, dark
    • 1 tsp Orange zest
    • 2 tsp Powdered sugar

    Cannoli filling (pistachio):

    • 60 g Ricotta
    • 40 g Pure Sicilian pistachio sauce
    • 1 tsp Orange zest

    Blackberry-Vanilla-Mint Granita:

    • 700 g Blackberries
    • 90 g Granulated sugar
    • 1 piece Vanilla stalk
    • 1 branch Mint


    Cannoli siciliani:

    • Mix the ingredients of the dough in a bowl and then knead into a solid mass. Then wrap in foil and let rest in the refrigerator for an hour. Then take it out and let it rest for another 30 minutes at room temperature. In the meantime, prepare the fillings. To do this, mix the respective ingredients together in separate bowls. Then put in piping bags and let rest in the refrigerator.
    • Divide the dough into two equal parts, flatten it on a floured work surface and fold it up twice. Then turn through a pasta machine on the widest setting. Repeat this process several times, at the end the pasta machine is on the lowest setting so that the dough is only 0.5 mm thin at the end. Then spread the dough out, cut out a 10 cm round shape and wrap it around the cannoliforms. Brush the ends with egg yolk and then wrap around the molds.
    • Heat the oil and fry the cannoliforms in it for one minute on all sides, then drain on paper towels. Ideally, the dough should bubble, then it's perfect! Therefore do not skip folding.
    • Store the rolls in a dry place at room temperature and fill them with the filling just before serving (inject each filling up to the middle of the cannoli roll so that both sides have a different filling. With roasted and ground pistachios on one side, with a little cocoa powder sprinkle on the other side.

    Blackberry-Vanilla-Mint Granita:

    • If necessary, briefly dip the blackberries in cold water and let them drain a little. Place in a pan with the sugar and let it steep for about 30 minutes. Without heat! Halve the vanilla stick lengthways and scrape out the seeds. Add the stems and seeds to the blackberries. When the blackberries have drawn some liquid, place the pan on a stove and heat slowly. Simmer gently for about 15 minutes. Take off the stove. Now add the mint and mix a little. The heat of the blackberries is enough to convey the full aroma of the mint. Push through a fine sieve into a flat dish. When the mixture has cooled down, place in the freezer without stirring. The ice should be frozen after about 6–12 hours. Scrape the granite off the surface with a tablespoon and serve it in pre-chilled dishes.


    Serving: 100gCalories: 487kcalCarbohydrates: 8.8gProtein: 1.8gFat: 50g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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