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Ricotta filled cannoli

cannoli di ricotta

By Italian Food Safari 

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

  • egg, beaten
  • sunflower oil, to deep-fry
  • icing sugar, to dust

Pastry

  • 160 g butter or lard, melted
  • 680 g plain flour
  • 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

DIRECTIONS

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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