HOMEMADE CANNOLLI

Posted by Jorge Gpalau on

INGREDIENTS FOR THE FILLING:
450 g ricotta 
115 g mascarpone cheese
65 g icing sugar
240 ml double cream 
1 tsp. vanilla extract
1 tsp. orange zest
1/4 tsp. salt
85 g mini chocolate chips, for garnish 
FOR THE SHELLS:
250 g plain flour, plus more for surface
100 g caster sugar
1 tsp. salt
1/2 tsp. cinnamon
4 tbsp. cold butter, cut into cubes
6 tbsp. white wine
large egg
egg white, for brushing

Vegetable oil, for frying 

 

DIRECTIONS
MAKE FILLING:
  1. Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight. 
  2. In a large bowl using a hand mixer, beat double cream and half of the icing sugar until stiff peaks form. 
  3. In another large bowl, combine ricotta, mascarpone, remaining icing sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.
MAKE SHELLS:
  1. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in cling film and refrigerate at least 1 hour and up to overnight. 
  2. On a lightly floured surface, divide dough in half. Roll one half out to just under half a centimetre thick. Use a 10cm circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles. 
  3. Wrap dough around cannoli moulds and brush egg whites where the dough will meet to seal together. 
FOR FRYING:
  1. In a large pot over medium heat, heat about 5cm of oil to 180°C. Working in batches, add cannoli moulds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly. 
  2. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of moulds. 
  3. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. 
FOR AIR FRYER:
  1. Working in batches, place moulds in basket of air fryer and cook at 170°C for 12 minutes, or until golden. 
  2. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of moulds. 
  3. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. 

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