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Cannoli

A recipe from the Good Food collection.

Ingredients

Cannoli
Cannoli
PASTRY
155 g (1¼ cups) plain (all-purpose) flour
2 teaspoons cocoa powder
1 teaspoon instant coffee
1 tablespoon caster (superfine) sugar
25 g (1 oz) unsalted butter, chilled and cut into small cubes
3 tablespoons dry white wine
1 teaspoon dry Marsala
1 egg, beaten
oil for deep-frying
FILLING
300 g (10½ oz) ricotta cheese
145 g (⅔ cup) caster (superfine) sugar
¼ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 tablespoon candied peel, finely chopped
6 glacé cherries, chopped
15 g (½ oz) dark chocolate, grated
icing (confectioners’) sugar

Method

 

  1. TO MAKE the pastry, mix the flour, cocoa powder, coffee and sugar in a bowl. Rub in the butter, then add the wine and Marsala and mix until the dough gathers in a loose clump. Transfer to a lightly floured surface and knead until smooth (the dough will be quite stiff). Chill in a plastic bag for 30 minutes.
  2. LIGHTLY DUST the work surface with flour and roll the pastry out to about 32 x 24 cm (13 x 9 inches). Trim the edges, then cut the pastry into twelve 8 cm (3 inch) squares. Lightly oil the metal cannoli tubes. Wrap a pastry square diagonally around each tube, securing the overlapping corners with beaten egg and pressing them firmly together.
  3. HEAT the oil in a deep-fat fryer or deep frying pan to about 180°C (350°F), or until a scrap of pastry dropped into the oil becomes crisp and golden, with a slightly blistered surface, in 15–20 seconds. If the oil starts to smoke it is too hot. Add the cannoli, a couple at a time, and deep-fry until golden and crisp. Remove with tongs and drain on paper towels. As soon as the tubes are cool enough to handle, slide them out and leave the pastries on a rack to cool.
  4. TO MAKE the filling, mash the ricotta with a fork. Blend in the sugar and vanilla extract, then mix in the lemon zest, candied peel, glacé cherries and chocolate. Fill the pastries, either with a piping bag or a spoon. Arrange on a plate and dust with icing sugar for serving. The cannoli should be eaten soon after they are filled.

 

IDEALLY YOU SHOULD USE METAL CANNOLI TUBES FOR THIS RECIPE. YOU'LL FIND THESE IN MAJOR DEPARTMENT STORES AND SPECIALITY KITCHEN SHOPS. ALTERNATIVELY, YOU COULD USE 2 CM (¾ INCH ) WIDE WOODEN OR CANE DOWELING, CUT INTO 12 CM (5 INCH) LENGTHS.

Main ingredient:
Eggs
Cuisine:
Italian
Course:
Dessert

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