Cannoli Siciliani

Method

1. First make the filling. Place ricotta and icing sugar in a large bowl and whisk until creamy. Fold in the chocolate chips and candied fruits. Set aside.

2. To make the pastry, place the flour, cocoa powder, coffee, butter and sugar in a large bowl and mix well together. Gradually add the wine and mix well until the mixture forms pastry dough. Form the pastry into a ball and wrap in cling film. Leave to rest for an hour.

3. Lightly flour a clean work surface and roll out the pastry to a thickness of about 3mm. With a round pastry cutter, cut circles with a diameter of about 7.5 cm and wrap around the tubular moulds, securing the edges with the beaten egg.

4. Heat the olive oil in a large pan to 180°C. Fry the cannoli until golden-brown. Drain on kitchen paper and gently remove the moulds.

5. Leave to cool, and then fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.

Comments                        add a comment

Where can I buy the tubular moulds - Lakeland do not sell them??

Where can I buy the tubular moulds?

Ciao..
Where can I buy the tubular moulds?
Grazie
Cervaro

Ingredients

250g plain flour
1 tsp Cocoa powder
1 tsp coffee, freshly ground
30g Butter, softened
25g Sugar
60ml White wine
1 egg, beaten
Olive oil, for deep-frying
icing sugar, to decorate

For the filling:

600g Ricotta cheese
150g icing sugar
25g chocolate chips
50g candied fruit, finely chopped

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