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Cannoli

Cannoli


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A traditional and tantalizing treat, the crispy pastry gives way to a sweet filling sprinkled with chunky chocolate, candied orange and pistachio pieces. These delightful snacks are ideal on their own or served as a sweet side. 

Cannoli

Ingredients

150g plain flour

1 tbsp caster sugar

Pinch bicarbonate of soda

1 tsp ground cinnamon

30g unsalted butter

1 egg, separated

50ml dry marsala or dry white wine

Pinch of salt

400ml Filippo Berio Mild and Light olive oil 

Method

Place the flour, sugar, bicarbonate and cinnamon into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps.

Mix the egg yolk and marsala or wine and add this to the bowl, then mix together and knead to make a smooth dough.

Wrap in cling film and rest in the fridge for at least one hour. 

Filling

Ingredients

350g ricotto

2 tbsp icing sugar 

1 tbsp marsala, wine or amaretto

40g Belcolade Cacao Trace dark chocolate, finely chopped

2 tbsp F Moreno candied orange peel, finely chopped

3 tbsp pistachios, finely chopped

Method

Place the ricotta, icing sugar and marsala or amaretto in a bowl and mix together. Stir in the Belcolade Cacao Trace dark chocolate and candied peel. Cover and place in the fridge.

Assembly

Method

Roll out the dough between two pieces of baking paper until very thin, using a 11cm cutter, cut out 8-10 circles, wrap these around steel cannoli tubes, sealing the edge with egg white. 

Pour the Filippo Berio Mild and Light olive oil into a deep fat fryer or deep saucepan and heat to 180°C. Fry the cannoli, while on the tubes, a few at a time in the hot oil for about 45-60 seconds until golden brown; the dough will bubble and blister. Carefully take each one out of the oil using tongs and gently shake the cannoli off the tube onto kitchen paper. Allow to cool. 

When ready to serve, spoon the mixture into a piping bag with a wide nozzle and pipe it into the cannoli. Dip the ends in the pistachios and serve immediately. 

cannoli

Recipe courtesy of Filippo Berio

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