Advertisement
Sicilian Cannoli
Cannoli alla Siciliana
- Makes
24
cannoli - Difficulty
Easy
Published 1986
‘This is a very typical Sicilian speciality using, once again, ricotta cheese. To shape the cannoli, you need four or five cylinders 2.5cm (1 in) in diameter and 15cm (6 in) long. In Italy they use lengths of bamboo cane, and they also sell the equivalent in tin.’
Ingredients
Pastry
25 g 1 oz 25 g 1
Method
For the pastry, beat the butter, sugar and egg together until light and creamy. Add the wine, vanilla sugar and salt and mix together. Fold in the flour and knead a bit to form a dough. Put the dough aside in a cool place for at least 2 hours.
Roll out the dough with a rolling pin to a large sheet 5mm (¼ in) thick. Cut the sheet into 12cm (5 in) squares. Place a bamboo cane diagonally a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe