Monday, July 22 2024

These exquisite, pastry-filled delights are a sweet tooth’s dream come true, combining the crispiness of pastry with the creamy richness of ricotta cheese.

Whether you’re looking for a show-stopping dessert or a special treat for a family gathering, these Sicilian sweets are sure to impress and transport you to the sun-soaked shores of Italy.

Let’s embark on a culinary journey to create these mouthwatering delights!





Number of Servings: 6


For the dough;

  • 4 cups of all purpose flour
  • 1 cup of milk
  • 1/4 cup of lard or margarine
  • 1/3 cup of sugar
  • 2 tbsp of fresh brewer’s yeast
  • 1 egg
  • a pinch of salt
  • water to taste
  • oil for frying

For the ricotta filling:

  • 2 cups of ricotta cheese
  • 1 cup of superfine sugar
  • 1/2 cup of chocolate chips (optional)
  • 1/2 tsp of vanilla powder


For garnish:

  • powdered sugar or superfine sugar



For the ricotta cream:

Place the sheep’s milk ricotta to drain in a colander and place in the refrigerator until it has lost its whey, then sift it, mix well in a bowl with the sugar and vanillin and add the chocolate chips.

For the Sicilian cartocci dough:

Mix the sifted flour, sugar, salt and lard (at room temperature) in a bowl, then incorporate the brewer’s yeast dissolved in a little warm water and mix, pouring in the milk a little at a time until the dough is soft and smooth.

Then add one beaten egg and continue to knead energetically, pouring in a trickle of water if necessary.

Cover the dough with a cloth and let it rise for a couple of hours.

After this time has elapsed, detach chunks of dough from the dough and knead them until they form sticks long enough to be rolled around buttered metal cylinders.

After another hour of rising on an oiled pastry board, dip the cartocci a few at a time in plenty of hot oil and fry them until golden brown.

Then place them back on paper towels and let them cool before slipping off the little metal cylinders.


Definition of Sicilian cartocci:

Introduce the ricotta cream into the cartocci and pass them over granulated sugar.

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