Giac’s Cannoli Recipe
Ingredients
Cannoli Dough
100ml water
120g caster sugar
1 tsp vanilla
35g butter/lard
200g flour
1 egg
45ml of Marsala or sweet wine
Veg oil for frying
Cannoli Filling
500g ricotta
3 tbsp icing sugar
1 tbsp orange liqueur
1 orange zest
Method
Bring the water, sugar and vanilla to the boil, to make a syrup – then leave it to cool down
Place the flour & butter in a bowl or a mixer, & mix to resemble breadcrumbs, then add the egg and marsala
Combine the cooled syrup and flour mix together to form a dough - you may need to add more flour
Wrap the dough in cling film and place in the fridge to rest for few hours
Mix ‘filling ingredients’ together and put in piping bag for later
Unwrap the dough and roll out 0.5cm and cut into circles of between 9-10cm.
Wrap each disc around a cannoli mould and pinch together (use handle of a whisk if you don’t have a mould - just make sure anything you uses as a mould is metal)
Heat the oil to 180c in a deep-frying pan, dip the mould with the disc in the oil to cook until crispy – golden brown and leave to cool down
Pipe filling in the middle of the cannoli and then garnish with orange zest