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

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

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