Ingredients for eighteen cannoli:

250 gr. fresh ricotta
200 gr. of white flour
175 gr. icing sugar
50 gr. of candied orange and citron
18 candied cherries
1 egg
Butter
Bitter cocoa
30 gr of chocolate
Coffee powder
Sugar
Dry white wine
Vanilla liqueur
Peanut oil (for frying)
Salt

Sicilian Cannolo

Preparation

It’s necessary first of all arrange 6 cane torches of bamboo long 13 cm with a diameter of about 2 cm. Cannoli are made of a casing of pastry and a cream made of ricotta cheese.

To prepare the “wrapping” put on the table the white flour, a teaspoon of cocoa, a teaspoon of coffee, a pinch of salt and a tablespoon of sugar; mix all and make a fountain, add the butter and work a few minutes by adding the wine needed to obtain a paste of proper consistency. Do it in the form of a ball, wrap in a towel and let rest in a cool place for about an hour.

Then roll out, cut it into egg-shaped forms (about 12 x 10 cm) and wrap them up the torches previously anointed with oil (by fixing with white egg); fry and unthread the torch of bamboo.

Meanwhile cut into cubes the orange and the candied citron and prepare the stuffing. Sieve the ricotta adding icing sugar, a spoonful of vanilla liquor, candied fruit and chocolate in pieces, stirring well.

With a pastry bag fill the cannoli and finished the two extremes with 1/2 candied cherries and if you desire with candied lemon peel.

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