Prep: 45 mins
Cook: 15 mins
Difficulty: Cuisine: Saved: | 387 | Recipe by: Perfect Italiano |
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Cannoli with Ricotta Cream
Ingredients:
Cannoli (or use pre-made cannoli shells)
Ricotta Cream
Method:
Cannoli (or use pre-made cannoli shells)
- In a medium bowl, combine the flour, sugar, bi-carb soda, cocoa and cinnamon. In another medium bowl, whisk together the egg yolk, lard and marsala. Pour the liquid into the dry ingredients, and stir until a dough forms
- Place the dough onto a lightly floured clean surface and knead for 5-10 minutes or until elastic.
- Cut the dough in half and roll each piece of dough using a floured rolling pin (or pasta machine on the second lowest setting) until very thin. Cut the pastry into 11cm squares.
- Working with one square at a time, lay a lightly oiled metal cannoli tube diagonally along a pastry square, and fold the opposite corners of the pastry inwards to connect the corners
- Heat the oil in a large pot or deep fryer until it reaches 180°C. Working in batches, deep fry the cannoli shells for 2-3 minutes or until golden, and then remove from the oil and drain on paper towel.
- Once cooled slightly, slide the cannoli off the metal tube. Continue this process until all the cannoli are cooked
Tips & Hints:
- Buy ready-made cannoli shells from Italian delicatessens or specialty stores to make this recipe simple and quick. Metal cannoli tubes are readily available from kitchen and cooking shops.
Ricotta Cream
- Meanwhile, make the ricotta cream by combing the ricotta, icing sugar and orange zest in a medium bowl until thoroughly mixed. Refrigerate until ready to assemble
- Once completely cool, assemble the cannoli by piping ricotta filling into the pastry shells, and dust generously with icing sugar. Serve immediately
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Review
1
hermione
2 years 2 hours ago
Give us how much it serves
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