About this recipe:The perfect creamy filled Italian pastry. Cannoli shells are deep fried until golden and crisp, cooled and filled with a creamy mixture of ricotta cheese, sugar, vanilla, plain chocolate and mixed peel.
Makes: 12 cannoli
250g plain flour
1 teaspoon caster sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons margarine
1 egg white
175ml red wine
1.5 litres oil for deep frying
675g ricotta cheese
60g icing sugar, sieved
2 teaspoons vanilla extract
130g plain chocolate chips, finely chopped
3 tablespoons cut mixed peel
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In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the margarine and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
Heat oil in deep fat fryer to 190 degrees C. Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 3mm thickness. Cut into 10cm long ovals. Place a cannoli tube onto the oval lengthways and roll up with edges overlapping; seal with a dab of egg white.
Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on kitchen towels. Remove tubes.
To make the filling: In a medium bowl, mix together the ricotta cheese and icing sugar. Fold in the vanilla, chocolate and mixed peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.