Kannoli

Crisp pastry tubes filled with sweetened ricotta cream.

• Serves: 12 cannoli
• Preparation: 45 min
• Cooking: 20 min

Ingredients

Shells

• 250g plain flour
• 25g sugar
• 25g butter or lard, softened
• 1 egg
• 60-80ml white wine or water
• Pinch salt
• Vegetable oil, for frying

Filling

• 600g ricotta, well drained
• 100g icing sugar
• Zest of 1 orange
• Zest of 1 lemon
• 60g dark chocolate, finely chopped
• 40g candied peel, chopped
• 1 tsp vanilla extract
• Icing sugar, for dusting

Method

1. Make the shell dough with flour, fat, sugar, egg and wine, then rest it before rolling very thinly.
2. Cut rounds, wrap them around metal tubes and seal the overlap with egg.
3. Fry until blistered and crisp, drain, and remove the tubes only when safe to handle.
4. Beat well-drained ricotta with sugar and fold in chocolate or candied peel.
5. Fill completely cooled shells just before serving so they remain crisp.