Apostles’ Fingers – Apulian ricotta dessert

Apostles’ fingers are a quick and traditional recipe from Puglia – Apulia, Southern Italy. If you are eager to learn more about this region, have a look here.

The name of this dessert comes from its color, which is very pale like the fingers of Apostles. So make sure you don’t burn these crepes! :-))

Apostles' Fingers - An Apulian Dessert
Picture by Barbara M. Lütken


Apostles’ Fingers

8 fingers
Preparation Time: 10 minCooking Time: 10 min
20 min
Apostles' Fingers - An Apulian Dessert


  • a small glass of sweet liqueur like Rum or Strega or San Marzano
  • 3 egg whites
  • 200 gr ricotta:
  • 50 gr sugar
  • 20 gr butter
  • grated lemon zest
  • one pinch of salt
  • wild cherries in syrup


  • Drain the ricotta, mix with sugar, zest of lemon and liqueur and reserve it in the fridge.
  • With a fork mix the egg whites with a pinch of salt till fluffy, it is important they are fluffy don’t become stiff.
  • Butter a pan (diameter 10 cm) and put on the heat. When the pan is hot, pour one spoonful of mixed eggs to create a crepe like a very thin pancake; after few second turn it and let it cook for small time. The crepe should be very pale, almost white and not gold.
  • Let the crepes chill and then fill them with the mixture (ricotta, sugar…), roll them out.
  • Dust with icing sugar, top with wild cherries and syrup to taste.

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