Cannoli Siciliani


Prep time 30 min, plus 1 hour resting Cook time 5 min Serves Makes about 12 cannoli

Dough : 250 g plain flour 1 tsp cocoa powder 1 tsp coffee, freshly ground 30 g butter, softened 25 g sugar 60 ml white wine 1 egg, beaten olive oil, for deep-frying icing sugar, to decorate

Filling : 600 g ricotta cheese 150 g icing sugar 25 g chocolate chips 50 g candied fruits, finely chopped

1. First make the filling. Place ricotta and icing sugar in a large bowl and whisk until creamy. Fold in the chocolate chips and candied fruits. Set aside. 2. To make the dough, place the flour, cocoa powder, coffee, butter and sugar in a large bowl and mix well together. Gradually add the wine and mix well until the mixture forms pastry dough. Form the pastry into a ball and wrap in cling film. Leave to rest for an hour. 3. Lightly flour a clean work surface and roll out the pastry to a thickness of about 3mm. With a round pastry cutter, cut circles with a diameter of about 7.5 cm and wrap around the tubular moulds, securing the edges with the beaten egg. 4. Heat the olive oil in a large pan to 180°C. Fry the cannoli until golden-brown. Drain on kitchen paper and gently remove the moulds. 5. Leave to cool, and then fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.


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