Warning Cookies are used on this site to provide the best user experience. If you continue, we assume that you agree to receive cookies from this site. OK

Sicilian cannoli

by Adriana Sicilè
Sicilian cannoli

Ingredients: x4 

250g flour
1 teaspoon bitter cocoa
30g lard
1 tbsp marsala
1 egg white
500g sheep's cottage cheese
150g caster sugar
1/2 sachet of vanillin
50g dark chocolate flakes 50g diced pumpkin (optional) icing sugar
seed oil


1 Knead the flour with the lard, 1 tablespoon of sugar, cocoa, Marsala and a salt intake, adding the necessary water, until you get a consistent paste.

2 Wrap it in cling film and place in the fridge for half an hour. After this time, roll out the dough in a not too thin pastry and make oval shapes; then wrap them around the appropriate aluminum cannelli, overlapping the sides and sealing them with beaten egg white.

3 Fry the zest in plenty of hot oil; drain them and place them on kitchen paper to lose the oil, taking off the cannelli only when they are completely cold.

4 Mix the sifted ricotta with the sugar, a pinch of vanillin and a pinch of salt; then, incorporate the chocolate and, if you like, the pumpkin.

5 A few minutes before serving, fill the zest with the prapoven cream and solve the cannoli with the icing sugar.

Lunch time: 1 hour
Cooking time: 5 minutes


No posts found

Write a review
<script id="mcjs">!function(c,h,i,m,p){m=c.createElement(h),p=c.getElementsByTagName(h)[0],m.async=1,m.src=i,p.parentNode.insertBefore(m,p)}(document,"script","https://chimpstatic.com/mcjs-connected/js/users/20234de8ea07fa334f475437c/3332ad803bc6e3aab266622a8.js");</script>