National Dish Malta: Kannoli (Recipe)
In this article
Discover Kannoli, the sweet pride of Malta’s pastry counters! These crisp, golden pastry tubes are filled with a silky ricotta cream lifted by bright citrus zest, and the contrast between the shattering shell and the velvety filling is what makes them so hard to resist. They take a little patience to make at home, but every bite repays the effort. A true feast for the senses.
About Kannoli
Kannoli are a traditional Maltese pastry sold in the island’s finest patisseries as well as in humble village bakeries. The crisp fried shells are baked to a perfect golden brown on the outside and filled with an irresistible ricotta cream, often finished with citrus zest or chocolate. That contrast between the crunchy pastry and the smooth, sweet filling turns every piece into a small celebration. The preparation does take a little effort, but the reward is unmistakable — much like the island’s other much-loved sweet bake, Imqaret.
Ingredients (serves 1–2)
- 250 g plain flour
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch of salt
- 1 egg
- 30 g butter, melted
- 200 g ricotta
- 50 g icing sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange
- Oil, for deep-frying
Shopping for the ingredients
When shopping for kannoli, it pays to choose good-quality produce. The ricotta in particular should be fresh and creamy, as it forms the heart of the filling. For the shells, use a good plain wheat flour so the pastry develops the right structure. When picking your citrus fruit, look for unwaxed, untreated examples so you can draw the full aroma out of the zest.
Preparing the dish
Preparation for kannoli begins with the pastry. Combine the dry ingredients in a large bowl, then add the melted butter and the egg. Mix everything thoroughly until you have a smooth dough that feels slightly tacky to the touch. Let the dough rest for at least 30 minutes so the gluten can relax, which gives a noticeably better texture once fried.
Step-by-step instructions
- Combine the flour, sugar, cinnamon and salt in a bowl.
- Add the egg and melted butter, then knead everything together well.
- Cover the dough and leave it to rest in the fridge for 30 minutes.
- Meanwhile, make the filling: mix the ricotta, icing sugar, vanilla extract and citrus zest until smooth.
- Roll the dough out thinly on a floured surface and cut it into rectangles.
- Heat the oil in a deep pan.
- Fry the pieces of dough until golden brown, then set aside to cool.
- Fill the cooled shells with the ricotta cream.
Gluten-free / lactose-free version
To make kannoli gluten-free, use a gluten-free flour blend suited to pastry work, keeping to the same quantities as in the original recipe. For a lactose-free version, swap the ricotta for a lactose-free soft cheese alternative with a similar consistency. That way you can enjoy this sweet treat without any compromises, whatever your dietary needs.
Tips for vegans and vegetarians
Vegans can adapt the filling with a few creative swaps to create an entirely plant-based version. The ricotta, for instance, can be replaced with a blend of silken tofu, icing sugar and vanilla. For the pastry, an egg alternative such as apple purée or mashed banana works nicely. The result is a batch of delicious plant-based pastry tubes that still come remarkably close to the original in flavour.
More tips and tricks
Making kannoli becomes far easier with a few simple tricks. Cut the pieces of dough to an even size so they fry at the same rate. When frying, use a thermometer to check the oil temperature — 180 °C is ideal. Once the shells are drained and cooled, a dusting of icing sugar refines both the flavour and the presentation.
Adapting the recipe to your taste
The kannoli recipe is easy to tailor to personal preference. Instead of lemon or orange zest, try other citrus fruits such as lime or grapefruit for a different character. You can also fold in flavourings like ground almonds or cocoa powder to make the filling more interesting. Experiment with different combinations until you find your perfect version — the same spirit of adaptation that shapes ricotta classics such as Qaghaq Tal Irkotta.
Ingredient substitutions
If you do not have every ingredient for kannoli to hand, there are plenty of alternatives. Instead of plain flour, almond flour or oat flour will give the shells a different flavour. The ricotta filling can also be enriched or replaced with other soft cheese alternatives. Finally, the icing sugar can be swapped for agave syrup or honey to lower the refined sugar content.
Drink pairing ideas
Several drinks make good companions for kannoli. A mild espresso or a cappuccino balances their sweetness beautifully. For something more refreshing, serve a fruit juice, ideally one with citrus notes. Alternatively, a sweet white wine harmonises excellently with the vanilla and zest in the filling.
Serving and presentation ideas
Presentation can make all the difference to how kannoli are enjoyed. Serve the filled tubes on an attractive platter, perhaps garnished with fresh mint leaves or slices of lemon. A final dusting of icing sugar improves both the look and the taste. Adding a few berries alongside brings colour contrast and a fruity note to the plate, much as it does with Pudina Tal Hobz.
A bit of history
Kannoli have their roots in Maltese culture and have been made on the islands for centuries. It is thought that Italian cooks arriving in Malta brought these sweet filled tubes with them. Today kannoli are popular not only in Malta but throughout the Mediterranean, and they enjoy a considerable following among food lovers worldwide. The tradition of serving them on special occasions has survived to this day, making them an essential part of festive Maltese cuisine.
More recipe ideas
Summary: Kannoli
In short, kannoli are a traditional and thoroughly delicious Maltese pastry that wins hearts with both their crisp shell and their creamy filling. With the right method and a handful of good tips, anyone can make this sweet speciality at home. The recipe is versatile enough to accommodate personal preferences and dietary restrictions alike. Enjoy the making and the tasting of this heavenly little treat.
