CANNOLO ALLA SICILIANA

Sicilian pastry rolls

CANNOLO ALLA SICILIANA

Sicilian pastry rolls

They are the typical Palermo sweets, famous throughout Italy and beyond the national borders.

They consist of a shell, a peel, and a ricotta cream.

For the peel, you need 2 cm diameter tubes, 13 cm long, around which to wrap the peel, for which you need 150 grams of white cake flour, a teaspoon of bitter cocoa, a teaspoon of coffee, one of sugar, a pinch of salt, a walnut of butter, an egg white and enough white wine.

ripieno cannolo siciliano.mp4

Arrange the flour in a fountain, combine the ingredients mentioned, and work until you get a rather consistent dough that you will wrap in a napkin and let it rest for about an hour.

Then roll out the dough with a rolling pin and with very wide glass cut-out circles of pasta that moisten with a little lard and wrap around the straws, sealing the edges that join with the egg white.

So that they seal well. In oil of Simi or lard. Fry the peel until the inside and outside have taken on the characteristic brown color.

Then slide the straws just before serving and fill the peels with them.

The following ricotta cream passed through a sieve, 250 grams of ricotta and work it with 150 grams of sugar, 50 grams of candied pumpkin reduced to small pieces and 20 grams of chopped bitter chocolate.

When the ingredients are well blended, fill the peels, garnishing the two terminal parts consultive, strips of candied orange.

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