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from the cookbook of


150 g of flour
1 tbsp. of sugar
half a tsp. cinnamon
pinch of salt
pinch of bicarbonate of soda
1 tsp. cocoa
30 g of butter
1 yolk
50 ml of white wine
sunflower oil

half a standard pack of chocolate

For the cream:
250 g of ricotta cheese
100 g of mascarpone cheese
Half a tea cup sugar


Add the flour, cocoa, salt, cinnamon and the bicarbonate of soda in a bowl. Add the sugar and mix. Mix again with some melted butter. In another bowl mix some wine and a yolk. Add it to the mixture. Make the dough then leave it in the fridge in the bowl for half an hour with foil on the top.

Cut some not really big squares of the dough after displacement. Roll it on cannoli special forms, or if you don’t have just make some from cylindrical shaped aluminum foil, or something circled. You can deep fry them with the cannoli forms, but if you don’t have forms just put the cannoli in the freezer for an hour, then remove the shape and deep fry. They are done when get golden brown.

To make the cream just mix the cheeses with the sugar. Richly fill the cannoli. Add some pistachios and melted chocolate. Enjoy!

Products: flour, sugar, cinnamon, salt, bicarbonate of soda, cocoa, butter, yolk, white wine, sunflower oil, chocolate, ricotta cheese, mascarpone cheese

Tags: Italian kitchen

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