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Cannoli di Ricotta (Pastry Rolls Filled with Ricotta Cheese)

Cannoli di Ricotta (Pastry Rolls Filled with Ricotta Cheese)

Servings: 6-8

Ingredients for Pastry Rolls:

  • 15 grams finest flour
  • 15 grams sugar
  • 25 grams cooking oil
  • 1 egg, beaten for glaze
  • 1 tablespoon of vinegar (or red wine)
  • 1 tablespoon honey
  • pinch of powdered cinnamon


Ingredients for Filling:

  • ½ kilogram fresh ricotta cheese
  • 30 grams bitter chocolate, chopped
  • 30 grams candied fruit
  • 150 grams sugar, pulverized with mortar and pestle
  • icing sugar for dusting
  • cooking oil


Directions for Pastry Rolls:

  • Rub the cooking oil, sugar, and cinnamon into the flour. Then mix with the vinegar, honey, and a little water.
  • Work the dough until it achieves a fairly solid consistency, and leave for 30 minutes.
  • Roll out the dough very thin, and cut into 5-inch squares.
  • Roll obliquely around a greased can, pressing the overlapping corners together, and brush with the beaten egg to seal well.
  • Deep fry in very hot oil until golden brown.
  • Place on a paper towel to eliminate any excess grease, and remove the can.


Directions for Filling:

  • Press the ricotta cheese through a fine mesh sieve several times, and then mix with the sugar. Work very thoroughly with a wooden spoon, and then add the fruit and chocolate.
  • Fill the rolls, when cold, with the mixture and dust with icing sugar. For alternative fillings, use cream with grated bitter chocolate or confectioner’s custard.
  • Serve immediately. Buon Appetito!