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Cannoli Siciliani

Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey. A pastry dough of plain flour, sugar, cocoa, cinnamon, Marsala, vinegar, butter and egg yolk is mixed, kneaded smooth, rested for 30 minutes, then rolled out very thin (pasta-thin). Discs (12 cm) cut; wrapped around oiled metal cannoli forms; egg-wash sealed; deep-fried at 180°C for 90 seconds until amber and crackling. Cooled, the shells lift off the moulds. The drained ricotta sweetens with icing sugar, vanilla and orange zest; chocolate chips and chopped candied peel fold through. Piped into the shells at the moment of serving; ends dipped in chopped pistachio or chocolate; dusted with icing sugar.

Desserts 5 hours 45 minutes Serves8

Half-Moon Shaped Sweet Pasta Filled with Candied Fruit

A festive Neapolitan specialty of delicate fried pasta half-moons filled with sweet ricotta, candied fruit, and almonds. These charming little pastries epitomize Italian Easter celebrations and can be served either as an elegant petit four or a light dessert, dusted generously with powdered sugar for a snow-like finish.

Desserts 10 minutes Serves6-8

Knafeh

A round shallow pan is lined with melted-butter-soaked kataifi (shredded filo), tossed until every strand is gilded. A layer of fresh, lightly salted cheese (akkawi, mozzarella or a blend with ricotta) goes in the middle, then another layer of buttered kataifi on top. Baked hot until the pastry crisps deep golden, then flipped onto a serving plate and drenched in warm sugar syrup scented with orange-blossom water. Scattered with crushed pistachios. Sliced and served while the cheese is still warm and pulling.

Desserts 1 hour Serves8

Knafeh Muffins

The classical knafeh nablusi - pan-sized, layered, drenched in syrup, cut into wedges - translated into individual muffin portions. Kataifi pastry (shredded filo) gets tossed with melted butter until every strand is gilded. Half goes into the cups of a buttered muffin tin and is pressed firm. A mix of ricotta and shredded mozzarella, lightly sweetened and scented with cardamom, goes in the middle. The rest of the kataifi caps each muffin. Bake hot until the tops crisp deeply. A lukewarm sugar syrup scented with rose water and a touch of lemon goes over the moment they come out - the syrup hisses and soaks in. Eaten warm, with cheese still pulling.

Desserts 1 hour 10 minutes Serves12

Knafeh Naameh

A fine semolina dough mixes with melted butter (and milk/water). Half spreads in a wide round tin; topped with a thick layer of melted akkawi cheese (desalted); the other half of the dough spreads on top to seal. Baked at 200°C 30 minutes until the bottom is deep gold. Inverted onto a serving plate; drenched in a rose-and-orange-blossom syrup; topped with crushed pistachios. Cut hot.

Desserts 1 hour Serves6

Knafeh Nabulsiya

Kataifi pastry shreds are blitzed to a coarse rubble; mixed with melted ghee and a pinch of orange food colouring; spread across the bottom of a buttered tin. Akkawi cheese (rinsed of salt) is laid on top. Baked hot until the pastry browns. Cold rosewater syrup is poured over hot from the oven; the syrup soaks the pastry while the cheese stays soft. Crushed pistachios are scattered on top.

Desserts 1 hour Serves8

Rugelach

Rugelach dough: equal weights butter and cream cheese, beaten together, with flour and salt, like a cream-cheese shortcrust. Chills for 2 hours. Filling (chocolate version): cocoa, sugar, butter, sometimes chopped chocolate. Dough divides into 4 portions; each rolls into a circle 28 cm across; spreads with filling; cuts into 8 triangular wedges like a pizza. Each wedge rolls up from the wide edge toward the point. Brushes with egg wash; dusts with sugar. Bakes for 22 minutes at 180°C.

Desserts 3 hours 10 minutes Serves32

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