Cannoli

  • Total Time

    1h 30m
  • Serves

    36
  • Skill Level

    Intermediate
  • Dietary Needs

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These little delights are a classic Italian favourite, originating from Sicily. Traditionally these lightly fried shells are filled with ricotta however we have opted for a lighter marscapone vanilla filling. 

Method

  1. For the filling, beat together the marscapone cheese, cream, sugar and vanilla extract in a large bowl until light and fluffy. Cover the bowl in cling film and refrigerate. 

    • 500g Marscapone Cheese
    • 6 tbsp Double Cream
    • 200g Unrefined Golden Caster Sugar (we like Billington's)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  2. To make the Cannoli shells, mix together the flour, caster sugar, salt and cinnamon. Add the oil and Marsala wine and continue to beat together until it forms a dough. 

    • 250g Plain White Flour
    • 15g Unrefined Golden Caster Sugar (we like Billington's)
    • 1 tsp Cinnamon (Ground)
    • Pinch of Salt
    • 180ml Sweet Marsala Wine
    • 3 tbsp Vegetable Oil
  3. Once it reaches this point, remove from the bowl and knead by hand until the dough becomes stretchy and elastic. This will take approximately 15 minutes. It will then need to be wrapped in cling film and refrigerated for at least 30 minutes.

  4. Once the dough has rested, divide into 4 equal portions and then pass each one through a pasta machine until approximately 2mm thickness. Place your dough on a floured surface and cut out circles using a circular cutter about 9cm width. You can reroll any spare dough. Make sure that you leave the remaining dough covered to avoid it drying up.

  5. Fill a large heavy based saucepan with oil and heat over a medium heat to 380°c.

  6. Wrap each dough circle around a cannoli mould and secure together with a dab of the beaten egg white. Fry the cannolis in batches of 3/4 for a minute at a time, then carefully remove and place on to a sheet of kitchen roll. Allow to cool for 5 minutes before gently removing the moulds. Repeat the process with the remaining dough until they have all been fryed.

  7. Whilst the cannoli cool. Remove the filling from the fridge and fill a piping bag. Snip the end of the piping bag and fill the cannoli. Dip the ends of the cannoli in chocolate chips and dust with icing sugar to finish.

    • 200g Chocolate Chips
    • To Dust Icing Sugar

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