These infamous fried pastry tubes, filled with creamy, sweet ricotta cheese are the symbol of Southern Italian culture. They were made even more iconic after being mentioned in ‘The Godfather’ movie; “Leave the gun. Take the cannoli”.
For the cannoli
- 150g plain flour
- 1 tbsp caster sugar
- A pinch of 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 & Light Olive Oil
For the filling
- 350g ricotta
- 2 tbsp icing sugar
- 1 tbsp Marsala wine or amaretto
- 40g dark chocolate, finely chopped
- 2 tbsp candied peel, finely chopped
- 3 tbsp pistachios, finely chopped
- To make the cannoli: 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 a make smooth dough. Wrap in cling film and rest in the fridge for at least 1 hour
- For the filling: place the ricotta, icing sugar and Marsala or amaretto in a bowl and mix together, stir in the chocolate and candied peel. Cover and place in the fridge
- Roll out the dough between 2 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 & Light Olive Oil into a deep fat fryer or deep saucepan and heat to 180ºC. 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
Cooks tipsFill the shells just before serving, to avoid the cases getting soggy.