Palermo Cannolo Siciliano 🥐

Método

1. 1

   Make a tight dough of flour, wine, sugar, cocoa, egg and lard; rest it an hour, then roll paper-thin and cut ovals.

2. 2

   Wrap each oval around a greased metal tube, sealing the seam with egg white, and fry in hot oil until the shell blisters and deepens.

3. 3

   Drain, cool slightly, then slide off the tubes — they should snap, not bend.

4. 4

   Whip drained ricotta with icing sugar until creamy and pipe it into the shells from both ends, stopping short of the rim.

5. 5

   Dip the ends in chopped pistachio and candied peel, dust with sugar and chocolate, and fill within hours of serving.