Lemon ricotta cannoli

Sweet, crunchy and full of zest.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print
These sweet and crunchy whipped ricotta and lemon zest cannoli have just the right amount of zing.
Perfect for serving with a strong cup of coffee.
Looking for a classic cannoli recipe?


  • 30 gram butter
  • 2 tablespoon brown sugar
  • 1 tablespoon golden syrup
  • 2 tablespoon plain flour
  • 1/2 teaspoon almond essence
  • icing sugar, to serve
  • 500 gram fresh ricotta
  • 1/2 cup icing sugar, sifted
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest


Lemon ricotta cannoli
  • 1
    Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
  • 2
    In a medium saucepan, combine butter, brown sugar and golden syrup. Stir over medium heat for 2-3 minutes, until sugar dissolves. Remove from heat and quickly stir in flour and almond essence. Cool for 5 minutes.
  • 3
    Drop well-spaced tablespoons of mixture onto trays. Bake for 7 minutes or until bubbling, and spread to 10cm in diameter. Remove from oven and cool for 1 minute.
  • 4
    Working quickly, lift each one and wrap loosely around the handle of a large rolling pin. Leave to set for 1 minute. gently slip off and transfer to a wire rack to cool. Repeat with remaining mixture.
  • 5
    To make filling, in a medium bowl, combine ricotta, icing sugar. lemon juice and zest. Mix well and keep chilled. Spoon into cooled shells. Serve dusted with icing sugar.

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