Best served as soon as filled, but you can paint the insides with melted chocolate to make them last longer.
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Yields:
12 serving(s)
Prep Time:
1 hr
Cook Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
180
Ingredients
FOR THE CANNOLI
150 g '00' flour, plus extra to dust
1 Tbsp. caster sugar
1/8 tsp. baking powder
25 g unsalted butter, chilled and cubed
1 medium egg, separated
2 Tbsp. Marsala
Vegetable oil, to fry
50 g dark chocolate, chopped
FOR THE FILLING
250 g ricotta
3 Tbsp. icing sugar, plus extra to dust
100 g mascarpone
1/2 Tbsp. instant espresso powder
YOU WILL ALSO NEED
12 cannoli moulds, we got ours from lakeland
Directions
Step 1For the cannoli, in a food processor pulse the flour, sugar, baking powder and a pinch of fine salt to combine. Add the butter and pulse again until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture using your fingers. Add the egg yolk, Marsala, and 11/2tbsp water and pulse/mix until the dough comes together (add a little more water, if needed).
Step 2Empty on to a work surface and knead for 5-10min, until smooth and elastic. Wrap in clingfilm and leave to rest at room temperature for 30min (or overnight).
Step 3Lightly flour a work surface and roll the dough to 1mm thick (see GH TIP). Using a 9cm round cutter, stamp out 12 rounds, re-rolling trimmings as needed.
Step 4Pour oil into a large, high-sided, heavy-based pan so it’s at least 5cm deep. Heat to 170°C. Working 1 at a time, wrap a dough circle around a cannolo mould, using a little egg white to stick the edges (make sure not to get egg white on the mould or the dough will stick to it). Repeat with remaining dough and moulds.
Step 5Working in batches, fry the cannoli for 1-2min, or until mid-golden and crisp (monitoring oil temperature as you go). Using a slotted spoon, lift out on to kitchen paper to drain well. Set aside to cool completely.
Step 6For the filling, drain the ricotta in a sieve over the sink to get rid of excess liquid. Empty into a bowl and beat with a whisk until smooth. Sift in the icing sugar and add the mascarpone and espresso powder and beat until combined. Transfer to a piping bag fitted with a 1cm plain nozzle. Chill until needed.
Step 7Melt the chocolate in a small heatproof bowl set over a pan of barely simmering water. Line a baking sheet with baking parchment. Dip both ends of each cannolo into the melted chocolate, gently shake off excess and transfer to the lined sheet. Leave to set.
Step 8To serve, pipe the ricotta mixture into the cannoli and lightly dust with icing sugar.
GH TIP Rolling out the dough by hand is fairly tough, but a pasta machine will make light work of it.
GET AHEAD Once cool, store the fried cannoli shells in an airtight container at room temperature for up to 5hr. Make and chill the filling up to a day ahead. Complete recipe to serve.
Per cannolo:
Calories: 180
Protein: 4g
Fat: 10g
Saturates: 6g
Carbs: 18g
Sugars: 8g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
