Homemade cannoli

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Cannoli easy food

Makes 14


For the filling:
400g ricotta, drained if necessary
100g sugar
1 tsp vanilla extract
1 tsp orange zest
30g dark chocolate, grated


For the shells:
150g plain flour
1 tsp baking powder
30g butter, softened
2 tbsp sugar
1 tsp vanilla extract
3 tbsp white wine
1 egg, lightly beaten, plus 1 for brushing
Vegetable oil, for frying
Icing sugar


  1. In a bowl, combine all the ingredients for the cannoli filling. Cover and refrigerate until just before serving.
  2. Combine the flour and baking powder for the shells in a bowl. In another bowl, work the butter, sugar and vanilla together with a wooden spoon for about two minutes. Add the wine and egg. Mix well.
  3. Using a wooden spoon, mix in the dry ingredients. Mix until the dough forms a ball. Knead the dough on a floured surface for about five minutes.
  4. Preheat the oil in the deep fryer to 190°C. Line a baking tray with kitchen paper.
  5. On a floured surface, roll the dough into a sheet about 3mm thick. Cut into 8cm squares.
  6. Lay the metal handle of a whisk diagonally across a dough square. Pull one corner of the dough square over the tube, brush with egg, and pull a second corner over the tube, overlapping the first and pressing to seal.
  7. Fry each shell, still on the whisk handle, for about two minutes. Drain on the baking tray. Repeat with the remaining dough. Let cool completely before removing the tube.
  8. Using a pastry bag fitted with a large nozzle, pipe the filling into the shells. Dust with icing sugar just before serving.

Per Serving: 196kcals, 11.2g fat (4g saturated), 18.6g carbs (8.8g sugars), 4.8g protein, 0.3g fibre, 0.053g sodium


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