Ricotta filled cannoli (cannoli di ricotta) – Italian Cuisine


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Making this recipe for the classic Italian dessert of cannoli from scratch is such a satisfying experience, from the deep-fried pastry tubes to the decadently delicious filling of sweet, creamy ricotta and mascarpone with chocolate and a fruity twist.
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
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.

Instructions

You will need to begin this recipe one day ahead.

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.

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