Cannoli

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14 Ingredients

Number of servings

For the filling

60grams dark chocolate, grated or very finely chopped
350grams ricotta cheese
80grams icing sugar (save 20g for dusting)

For the pastry

1 pinch salt
60grams unsalted butter
45grams caster sugar
1 egg (beaten)
2-3tablespoons dry white wine
1 egg white (lightly beaten)
1L oil (for deep-frying)
1teaspoons icing sugar (for dusting)

for the filling

60grams glacè fruits, chopped

1 orange, finely grated zest
185grams plain flour (save 20g for rolling and dusting)

Description

Literally translated as 'little tubes', these crisp pastries, filled with glacé fruits and ricotta cheese, are a Sicilian speciality.

Method

Step 1 of 4

For the pastry, sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and egg, then add enough wine to make a soft dough. Knead until smooth.

Step 2 of 4

On a lightly floured work surface, roll out the pastry thinly and cut into 16 squares, each measuring roughly 7.5cm. Dust 4 cannoli moulds withflour and wrap a pastry square loosely around each on the diagonal,dampening the edges with the egg white and pressing them together to seal.

Step 3 of 4

Heat the oil in a pan to 180°C and deep-fry for 3-4minutes, or until the pastry is golden and crisp. Drain on a plate linedwith kitchen paper. When cool enough to handle, carefully twist the metaltubes to pull them out of the pastry. Cook 3 more batches in the sameway.

Step 4 of 4

For the filling, mix all the ingredients together. When the pastry tubes are cold, pipe or spoon the filling into them. Dust with icing sugar to serve.