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Crispy Cannolo

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Preparation time
10 minuti
10 minuti
4 pers



  • 200 gr sheets of filo pastry
  • 400 gr of Crema di Rugiada
  • 100 gr powdered sugar
  • 1 orange
  • 1 lemon
  • 80 gr almonds
  • Bunch of mint

Salted caramel

  • 100 gr sugar
  • 100 gr milk cream
  • 100 gr butter
  • Dash of salt


The crispy cannolo with Crema di Rugiada, salted caramel and almonds is a gourmet recipe signed by chef Rocco Violante. With a superfine soul, this dessert combines the versatility of Crema di Rugiada with specially selected ingredients to create an exceptional balance of flavours. In just one bite, the freshness of 100% Apulian milk meets the crunchiness of filo pastry and toasted almonds, leaving a sweet and irresistible aroma of caramel, orange and lemon on the palate.

Roll out the filo pastry and roll eight sheets with the help of the aluminum foil. Closed the sheets, fry them in boiling oil for a few seconds until the pastry becomes golden.
Finely sift Crema di Rugiada into a bowl and whisk with powdered sugar, adding a grated lemon and orange and a minced mint. When the mixture is homogeneous, place it in a pastry bag and then in the fridge.
In the meanwhile, in a small pan add the granulated sugar and heat it on medium heat until golden, stirring with a ladle to avoid burning it. Then add the butter into small pieces and milk cream already heated. Once the right consistency is reached, leave it to cool.
Preheat the oven to 180 ° and toast the almonds for a few minutes until they become golden. Let them cool and then finely cut into flakes.
Stuff cannoli with Crema di Rugiada mixture, put two cannoli for each plate and decorate with sliced almonds, salted caramel and add, at will, powdered sugar.