Total: 1 hr 30 min. | Active: 1 hr
Nutritional value / piece: 177 kcal
, Fat: 10 g
, Carbohydrate: 15 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
2 tbsp sugar
1 pinch salt
50 g butter, melted, left to cool
1 egg, beaten
2 tbsp Marsala wine


a little white flour
1 egg, beaten

To shallow-fry

oil, for deep-frying


250 g ricotta
75 g soft goats' cheese
2 figs, cut into cubes
1 organic lemon, use grated zest
30 g icing sugar
30 g dark chocolate, finely chopped
1 tsp vanilla paste
4 tbsp pistachios, coarsely chopped
icing sugar, to dust
WE NEED Shopping List Purchase ingredients now


For 4 wooden rolls (each approx. 12 cm long and 2 cm Ø), wrapped in aluminum foil

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Mix the flour, sugar and salt in a bowl. Add the butter, egg and Marsala, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.


On a lightly floured surface, roll out the dough to approx. 2 mm thick, cut into squares measuring approx. 8 x 8 cm. Place wooden rollers diagonally on top of each piece of dough. Brush the tip of the dough with a little egg, press the tips down firmly.

To shallow-fry

Fill a pot to ⅓ with oil and heat it to approx. 180°C. Shallow-fry the cannoli in batches for approx. 3 mins. Remove, drain on kitchen paper, allow to cool slightly. Carefully remove the wooden rollers, leave the cannoli to cool. Shape and fry the remainder of the dough in the same way.


Place the ricotta in a bowl and combine with all of the other ingredients up to and including the vanilla paste, add half of the pistachios, mix, transfer to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe the filling into the cannoli from both ends. Dust the cannoli with icing sugar, sprinkle with the remainder of the pistachios.

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.