These traditional Sicilian pastries burst with a zesty ricotta filling. Crisp and delicate, cannoli are an Italian classic and the perfect afternoon treat.
- Makes 24 cannoli
- 334g plain flour
- 56g soft butter
- 10g cocoa powder
- 28g caster sugar
- ½ tsp salt
- 195g sweet Marsala
- Oil for deep frying
- Icing sugar for dusting
- 330g ricotta
- 60g icing sugar
- ½ tsp vanilla extract
- 25g candied cedro, finely diced
- 25g candied orange zest, finely chopped
For the shells:
- Mix dry ingredients together. With hands, rub through butter until the mixture resembles fine breadcrumbs.
- Slowly add Marsala to form a loose dough; do not overwork the mixture. Wrap dough in cling film and refrigerate at least one hour.
- Remove dough from fridge. Using a rolling pin, roll to a thickness of about 2mm. With a pastry cutter, cut into 8cm discs. Roll each disc around a steel cannoli tube or a 12cm length of 2cm dowel.
- Deep fry shells in oil at 170°C for 3 minutes, until crisp, then slide off the tube while hot.
For the filling:
- Blend the ricotta and icing sugar in a food processor until smooth.
- Fold through vanilla extract and diced fruit.
Using a star nozzle and a piping bag, fill each cannoli with the ricotta mix, leaving a decorative twirl on each end. Dust with icing sugar and serve.