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
1 large egg
1 egg white, for brushing
Vegetable oil, for frying
DIRECTIONS
MAKE FILLING:
- 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.
- In a large bowl using a hand mixer, beat double cream and half of the icing sugar until stiff peaks form.
- 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:
- 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.
- 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.
- Wrap dough around cannoli moulds and brush egg whites where the dough will meet to seal together.
FOR FRYING:
- 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.
- When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of moulds.
- 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:
- Working in batches, place moulds in basket of air fryer and cook at 170°C for 12 minutes, or until golden.
- When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of moulds.
- Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.