Recipe

Cannoli

May 27, 2013 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 12
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Ingredients

Cannoli
  • 2 sheets frozen shortcrust pastry, thawed
  • 12 cannelloni pasta shells
  • vegetable oil, to deep-fry
  • 1 egg white, lightly beaten
  • 150 gram dark chocolate
  • 500 gram fresh ricotta
  • 2/3杯糖粉,加上额外的灰尘
  • 2 tablespoon cream
  • 1 tablespoon finely grated orange zest
  • 1/2 cup unsalted pistachio kernels, toasted, finely chopped

Method

Cannoli
  • 1
    Cut each pastry sheet into thirds (rectangles). Cut each piece in half crosswise to form 6 smaller rectangles. Brush a cannelloni shell with some of the oil then wrap a piece of pastry around. Leave 12mm overlapping at seam. Brush pastry edge with a little egg white to seal. Repeat with remaining pastry.
  • 2
    Heat oil in a medium heavy-based saucepan over moderately high heat (oil is ready when a small piece of leftover pastry bubbles and rises to the surface after a few seconds). Cook cannoli pastries, in batches. for 3-4 minutes or until golden brown. Using tongs, place cannoli pastries on a baking tray lined with paper towels.
  • 3
    Use tongs to hold the hot cannoli while gently pulling out the cannelloni shell with another pair of tongs. Cool on paper towels.
  • 4
    Grate 50g of chocolate; process with ricotta, icing sugar, cream and zest. Spoon mixture into a large resealable food storage bag. Using scissors, cut a 1cm hole at one corner. Pipe mixture into cannoli shells (letting a little extend from ends). Set aside.
  • 5
    Melt remaining chocolate. Dip ends of cannoli in chocolate then dip in pistachio. Dust with extra icing sugar.

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