makes
50
prep
1:45 hour
cook
20 minutes
difficulty
Ace
makes
50
serves
preparation
1:45
hour
cooking
20
minutes
difficulty
Ace
level
Ingredients
- 1 egg, beaten
- sunflower oil, to deep-fry
- icing sugar, to dust
Pastry
- 160 g butter or lard, melted
- 680 g plain flour
- 2 eggs plus 3–4 egg yolks
- 130 g (1 cup) icing sugar
- 250 ml marsala
Filling
- 300 g fresh ricotta
- 100 g caster sugar
- 200 g mascarpone
- ½ cup glacé cherries
- ½ cup candied citrus peel
- 1 tsp orange essence
- 1 tsp rum
- 2 tbsp chopped dark couverture chocolate
You will need to begin this recipe one day ahead.
Instructions
Rub butter into flour, add eggs, yolks, sugar and marsala, knead to form a dough (this can be done in an electric mixer with a dough hook). Wrap in plastic wrap and rest overnight in fridge.
For filling, whisk ricotta and sugar in an electric mixer for 2 minutes until smooth. Fold in mascarpone. Fold in remaining filling ingredients. Chill.
Roll dough out in a pasta machine until 1 mm thick. Cut into 10 cm-diameter circles, brush edges with beaten egg and wrap around a cannoli form. Deep-fry in clean oil for 30 seconds until centre is cooked. Drain on paper towel and remove cannoli forms.
Fill cannoli to order and dust with icing sugar. Serve with orange ice-cream if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
