Sweets / RICETTI
Maltese ricotta cannoli
Fried pastry tubes filled with sweet ricotta.
◷ 120 min / 12 servings
Method
- Rub butter into flour and sugar. Add wine and enough beaten egg for a firm dough; reserve egg for sealing. Chill 30 minutes.
- Roll to 2 mm and cut 12 circles. Wrap around metal cannoli tubes and seal the overlap with egg.
- Fry at 175°C for 2–3 minutes until crisp. Drain and carefully remove tubes when cool enough.
- Mix ricotta with icing sugar, chocolate and zest. Fill cooled shells just before serving and dip ends in almonds.
✳ From the kitchen
Requires cannoli moulds. Keep the filling refrigerated.
Tradition reference
Corinthia · Maltese sweets and fillings ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.