In Italian, one of these delicious treats is referred to as a cannolo and two or more are referred to as cannoli
| Created by | Spinneys |
| Prep time | 45 minutes |
| Cook time | 30 minutes |
| Serves | Makes 30 cannoli |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 117 |
| Fat | 4.9g |
| Saturates | 2.1g |
| Protein | 2.6g |
| Carbs | 15.8g |
| Sugars | 5.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine the ricotta and sugar in a medium-sized bowl and refrigerate while you prepare the dough.
To make the cannoli dough, combine the flour, butter, cocoa, coffee, sugar and salt then gradually add the non-alcoholic white wine (or marsala) until a stiff, pliable dough forms (the dough should be a similar consistency to pasta dough). Knead the dough until smooth and elastic then cover and rest for 10 minutes.
Slice off pieces of dough and roll through a floured pasta machine starting at the largest setting and work your way through the notches until you achieve size 4 thickness.
Using a cookie cutter or cup, cut out discs of dough, then wrap around a cannoli mould. Overlap the edges and stick them together with a little egg white. Continue until all the dough has been used.
Fill a large pot with oil and heat the oil to 180°C. Fry the cannoli, in batches, until deep-golden brown. Each batch will take approx. 3 minutes. Drain on paper towels and allow to cool.
Place the milk in a saucepan along with the bay leaf, clove and cinnamon. Heat over a medium heat until just simmering. Add a little water to the corn starch to make a thin paste then gradually whisk the paste into the warm milk, whisking continuously until thick. Simmer for a few minutes until cooked.
Finely chop the dark chocolate and stir it into the milk mixture along with the cinnamon and espresso. Spread the chocolate sauce on a baking tray to cool.
Pass the ricotta cheese and sugar mixture through a fine sieve to get a smooth mixture. Remove the spices from the sauce and stir into the ricotta mixture along with the chocolate chips. Stir well.
Place the filling into a piping bag and pipe into each cannolo.
Dust the cannoli with icing sugar and decorate with coffee beans, if desired. Serve immediately.
