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 Hello ladies and gents this is the Viking telling you that today we are talking about

Cannoli

Cannoli on a plate, dusted with icing sugar

Preparation and cooking time

  • Prep:40 mins
  • Cook:30 mins
  • plus resting and cooling
  • Makes 12

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

  • Vegetarian
  • 229kcal

Ingredients

  • 150g plain flour
  • 1 tbsp golden caster sugar
  • large pinch bicarbonate of soda
  • ½ tsp cinnamon
  • 1 tsp cocoa powder (optional)
  • 30g butter
  • 1 egg, separated
  • 50ml dry marsala or white wine
  • rapeseed oil or sunflower oil for deep-frying (see tip)
  • 50g dark chocolate, melted
  • handful pistachio kernels, finely chopped
  • icing sugar, to dust

For the filling

  • 250g ricotta, drained and beaten until fluffy
  • 100g mascarpone
  • 2 tbsp finely chopped candied peel
  • 2 tbsp icing sugar

You will also need

  • cannoli moulds (available to buy online)

Method

STEP 1

Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)

STEP 2

Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.

And as always have a chilled day from the Viking

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