The essence of Sicily wrapped in a crispy pastry... amazing scents and textures bite after bite.
Cannoli are the pride of the beautiful island of Sicily and with this kit you can make your very own at home. Includes all the non perisable ingredients.
You will learn how to make 9 of the best homemade Cannoli, including their unique pastry dough, iconic shape and creamy filling.
Sachet 15g - Caster Sugar
Sachet 40g - Caster Sugar
Sachet 125g - Pastry Flour
Sachet 5g - Cocoa Powder
Pot 35ml - Cider Vinegar
Sachet 25g - Icing Sugar
Pot 20g - Cut Peel
Sachet 55g - Cocoa Microdrops
5g (1 tsp) water
250g ricotta or vegan cream cheese
15g cold cubed butter (dairy or plant)
Oil for frying
1 tsp icing sugar (optional)
Ingredients you will need to add
Spoon out 1 tablespoon of the pastry flour and set aside. You can use this for dusting later.
Prepare the cannoli shells by emptying the remaining pastry flour, 15g sugar, cinnamon and cocoa powder into a bowl and whisk to combine. You may need to add more water, but go easy as you do not want the dough to become too sticky.
On a worktop, knead the dough ball for about 5 minutes. You should have a smooth dough ball, with a soft consistency but not sticky. If it's too wet and sticky, add some of the flour you set aside to the worktop and keep kneading until it doesn't stick to your hands. Leave to rest for 30 minutes.
Then with a rolling pin start rolling the dough. Dust the worktop and the rolling pin with flour to prevent the dough from sticking. You should aim for a thin dough of about 1 to 2 millimetres.
Fold the dough on itself several times (5 to 10 times) before flattening it completely. This will make the cannoli shell lighter and full of little bubbles.
Cut the dough into 8cm squares, using a ruler and cutter. Wrap the cut dough around the cannoli tubes, then wet the edges with some water before sealing the cannoli dough. Make sure the cannoli are well sealed, or they'll open up while frying.
Add the frying oil to a wide saucepan. Bring the oil to 190°C or dip the tip of a wooden spoon in the oil. If it's starts to bubble, the oil is ready. If the oil smokes, is too hot and it will burn the cannoli.
Fry the cannoli. Depending on the width of your pan you may need to do this in several batches as the Cannoli should not touch. It takes about 1 minute for each cannoli. Turn them around while frying so that they cook evenly.
When the cannoli turn light brown, take them out of the oil, let the excess oil drip off and place onto a cooling rack on some kitchen paper. They'll darken when cooling.
When cooled, remove the forms and get ready to fill up the cannoli shells. Only fill up the shells once they are completely cooled.
In a bowl, add the ricotta, sugar, vegan dark chocolate drops and a tiny bit of orange zest if you have to hand. Use a spatula to gently mix. Do not overmix.
Put the ricotta cream into a pastry piping bag and start filling the cannoli tubes one by one. Fill each cannoli from both sides, starting from the middle and moving outwards, while filling.
Dip one end of the cannoli into some crushed pistachios, and top the other end with candied orange peel.
Arrange on a serving platter, sprinkle with powder sugar and enjoy!
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.*Wash any new equipment that is in contact with food throughly.
Allergens: Wheat, Nuts, Sulphur Dioxide
Ingredients contained in kit: Wheat Flour, Sugar, Dark Chocolate (Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Apple Cider Vinegar, Pistachios (Nuts), Mixed Peel (Glucose Syrup, Orange Peel, Lemon Peel, Sulphur Dioxide, Salt), Ground Cinnamon (Cassia), Cocoa Powder (Cocoa Beans, Acidity Regulator: Potassium Carbonate)
Allergens: Wheat, Nuts, Sulphur Dioxide*Risk of trace particles from manufacturing of- Sesame, Soy, Peanuts, Milk
Calories 217, Fat 10.3 grams, Saturated Fat 5.1 grams, Carbs 25.8 grams, Sugar 13.8 grams, Protein 5.6 grams