Cannoli Siciliani ricotta e gocce di cioccolato, IMPASTO FRIABILE E NON DURO provare per credere!

Prepare the candied orange peels by boiling the peels of 2 oranges in water and sugar (equal weight to the peels).

For the dough, mix 500 g of flour, 25 g of honey, 25 g of sugar, 173 g of non-sparkling rosé wine, 50 g of lard, and a few drops of vanilla aroma until combined.

Roll out the dough and cut into circles to form the cannoli shells.

Fry the dough circles until golden and crispy.

For the filling, combine 1.5 kg of ricotta, 450 g of powdered sugar, a few drops of vanilla aroma, 40 g of honey, and 1 egg until smooth.

Fill the fried shells with the ricotta mixture.

Decorate with candied cherries, candied oranges, chocolate (milk or dark), pistachio crumbs, hazelnuts, and powdered sugar.

Spice Level:

Dietary