Sicilian Cannoli

Name: Sicilian Cannoli (Cannoli alla Siciliana)
Cuisine: Italian
Ingredients: 25 g (1 oz) butter; 25 g (1 oz) caster sugar; 1 large egg; 3½ tbsp dry white wine; 2 tbsp vanilla sugar; a pinch of salt; 150 g (5½ oz) plain flour; 1 egg, beaten; plenty of lard for deep-frying; icing sugar for dusting; 500 g (1 lb 2 oz) very fresh ricotta cheese; 115 g (4 oz) caster sugar; 1 tbsp vanilla sugar; 2 tbsp orange-flower water; 55 g (2 oz) each of glacé cherries, angelica, candied lemon peel and candied orange peel, very finely chopped; 55 g (2 oz) each of glacé cherries, angelica, candied lemon peel and candied orange peel, very finely chopped; 55 g (2 oz) each of glacé cherries, angelica, candied lemon peel and candied orange peel, very finely chopped; 55 g (2 oz) each of glacé cherries, angelica, candied lemon peel and candied orange peel, very finely chopped; 85 g (3 oz) plain dessert chocolate, in tiny pieces

Cannoli alla Siciliana

Preparation info

Makes
24
cannoli

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘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) butter
25 g (1

Europe
Italy
Dessert
Sicily
Mediterranean

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