Italian cuisine · Desserts & Sweets

Cannoli

Sicilian pastry rolls with sweet ricotta cream.

Ingredients · for 6 servings

• Cannoli dough (flour, Marsala)
• 500 g ricotta
• Powdered sugar
• Pistachios, chocolate chips
• Oil for frying

Instructions

1. Roll the cannoli dough out thin, cut out ovals and wrap around cannoli tubes; seal the ends with a little egg white.
2. Heat oil to 175 °C and fry the tubes in batches for 2–3 min until golden brown and crispy; let cool and twist out the tubes.
3. Pass the ricotta through a sieve and stir smooth with powdered sugar; fold in chocolate chips if you like.
4. Fill the ricotta cream into a piping bag.
5. ONLY FILL the cannoli just before serving – that's the only way they stay crispy.
6. Dip the ends in chopped pistachios and serve dusted with powdered sugar.