Cannoli

Name: Cannoli (Sicilian cream horns)
Yield: Serves 8 or more
Cuisine: Italian
Ingredients: 60 g (2 oz) chopped candied orange peel, glacé fruits or angelica; 15 ml spoon (1 tablespoon) orange flower water; 1 egg; Marsala or dessert or white wine; olive, sunflower or groundnut oil for deep-frying; 125 g (4½ oz) icing sugar; 60 g (2 oz) lightly salted or unsalted butter; 175 g (6 oz) plain flour, sifted, plus extra for flouring; a pinch of salt; 3 × 15 ml spoon (3 tablespoons) caster sugar; 375 g (13 oz) ricotta cheese; extra icing sugar; 30 g (1 oz) slivered, toasted almonds

Sicilian cream horns

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

Cannoli tubes are about 15 cm (6 inches) long and 2 cm (¾ inch) in diameter: mine are lengths of aluminium tubing, but some kitchen shops do sell them. And you could also use cream horn moulds, to make a cornet shape.

Ingredients

For the pastry

175 g (6 oz) plain flour, sifted, plus extra for flouring
a pinch o

Europe
Italy
Dessert
Mediterranean
Vegetarian

Method

To make the pastry, mix the sifted flour with the salt and caster sugar. Rub in the butter until the mixture resembles fine crumbs. Mix the egg with a 15 ml spoon (1 tablespoon) of wine. Mix into the do