Rated 5 out of 5 based on 2 votes
- 250 g fresh ricotta
- 1/4 cup caster sugar
- 1 x lemon rind finely grated
- 1 x orange, finely grated
- 50 g dark chocolate, finely chopped
- 1 pinch icing sugar for dusting
- 1 2/3 cup bread flour
- 1 Tbls instant coffee powder
- 1 tspn cocoa powder
- 30 g unsalted butter, diced, very soft
- 1 x egg, lightly beaten
- 1/3 cup white wine vinegar
- 4 cups vegetable oil
To make cannoli, sift flour, coffee and cocoa into a bowl. Scatter over butter. Form a well in centre. Stir in egg and enough vinegar to form a dough. Wrap in plastic wrap and chill for 20 mins.
Divide dough in half. Freeze half (see note above). Roll remainder on a lightly floured surface until 2mm thick. Alternatively, roll dough through a pasta machine. Using a round 10cm cutter, cut 12 rounds from dough. Working in batches, wrap one round of dough around a metal cannoli tube.
Brush edge with extra egg and press to seal.
Heat oil in a large pan or deep-fryer to 170C or until a cube of bread sizzles on contact. Using tongs, place cannoli tube in oil. Cook for 3-4 mins, until crisp and golden. Remove from oil, place on a wire rack and remove metal tube. Repeat with remaining dough. Cool cannoli cases completely.
Mix together ricotta, sugar, lemon and orange rinds and chocolate until smooth. Spoon into a piping bag fitted with a star nozzle. Pipe filling into cannoli cases. Dust with icing sugar to serve.
In each: cannoli 686 kilojoules, 4g protein, 10g total fat (4g sat fat), 15g carbohydrate
(7g sugar), neg fibre, 50mg sodium.
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Snjezana the photo looks great and im so happy you gave it ago as it’s not the easiest of recipe to make!! we’ll done
Look very,very yummy.
Thx Anna, give it a go…they’re easier to make then what you may think!
Thank Chef for your answer.
Thanks Melissa, did you tried it?