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Cuisine Category
Special Consideration
Food Category
Key Ingredient
- Cuisine: Italian
- Makes 50
Ingredients
For the cannoli:8 tbsp butter or lard, melted
680g flour
2 eggs
3 /4 egg yolks
1 cup marsala / 250 grams
1 cup icing sugar
1 egg, beaten
Sunflower oil, for deep frying
For the filling:
300g fresh ricotta
200g mascarpone
100g caster sugar
½ cup candied fruits
½ cup glazed cherries soaked in orange essence and rum for one day
2 tbsp dark couverture chocolate, chopped
Preparation
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 cling film 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 candied fruits and cherries and chocolate. Chill.
Roll dough out in a pasta machine until 1mm thick.
Cut into 10cm diameter circles and brush edge 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.
If you enjoyed this Ricotta filled cannoli recipe then browse more Italian recipes, dessert recipes, christmas recipes, cheese and dairy recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
Comments (26)
Previous
21 Feb 2011 03:21 AEST
Carlo Mellini
Essendon
Yum
I wish you could also made this at home sometimes "Papa'"
Agree(1 people agree)
Disagree(2 people disagree)
21 Nov 2010 10:51 AEST
Chris
MiddlePark
Tips on making Cannoli
Its too expensive to buy a # of forms (EI/ web) if your looking to make a large batch~25 & too long to fry if only 2-4 forms.
1/ Buy dowel from Bunnings (select smoothest you can) and cut to size then sand till smooth. Deep fry in hot oil.
3/ Ensure no egg on dowel or you can't slide shell off + slight dust of flour on disc prior to rolling on tube.
2/ *Key* step: Deepfry shells in 2 steps. 1 minute on dowel then slide off and then for further 2 minutes. This makes shell very crisp.
Enjoy!
12 Nov 2010 06:44 AEST
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17 Oct 2010 05:37 AEST
Italianstallions
18 Sep 2010 02:11 AEST
Susan Cheney-Smith
03 Sep 2010 12:41 AEST
Carrie
10 Aug 2010 10:06 AEST
Antonio
Mum bought the best cannoli shells ever from our local deli. The brand was 'Schipano Foods" (the label was an Italian flag LOL). They were sooo delicious with this filling and saved us the hassle of making the shells ourselves. So crisp, and were still crisp the next morning!!!!!!!! YUM. I love CANNOLI!!!!
13 Jun 2010 12:07 AEST
Alfonso
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