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Recipe by
Sicilian cannoli are typical sweets of Sicilian tradition. They consist of a crunchy and crumbly shell, filled with a delicious ricotta, sugar and chocolate cream. Cannoli are a triumph of flavors and a true delight for the palate. They are usually eaten during the Christmas holidays in Sicily, but they are excellent any time of the year.
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Step 1 of 5: Put the flour on the pastry board and knead it with the other ingredients for the shells for 1/2 hour.
Step 2 of 5: Then roll out the dough with a rolling pin until you obtain a very thin sheet; cut it into oval shapes that will be wrapped around pieces of cane; fry them in plenty of lard or oil.
Step 3 of 5: It is advisable to grease the canes before using them and glue the edges of the dough shapes together with a little egg white.
Step 4 of 5: After filling the cannoli with ricotta mixed with sugar, vanilla and brandy, cover the ends with chocolate shavings.
Step 5 of 5: Finally, sprinkle with powdered sugar.
| Average values | Per serving243 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,801 kJ669 kcal | 1,154 kJ276 kcal |
| Fat | 20.88 g | 8.6 g |
| of which saturated fatty acids | 11.94 g | 4.92 g |
| Carbohydrates | 106.23 g | 43.76 g |
| of which sugars | 84.33 g | 34.74 g |
| Fibre | 1.7 g | 0.7 g |
| Protein | 15.37 g | 6.33 g |
| Salt | 0.15 g | 0.06 g |
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
