The essence of Sicily wrapped in a crispy pastry, Cannoli have amazing scents and textures bite after bite.
Our kit includes all the non-perishable ingredients you need to create 9 homemade Cannoli. You will learn how to make 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 2 tablespoons (18g) 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, half the packet of cinnamon (use the rest in curry’s or in apple compote) and cocoa powder into a bowl and whisk to combine. Add the cubed butter and rub with fingertips until you have fine breadcrumbs.
Pour in the apple cider vinegar and 2 tsps of water. Bring the dough together to form a ball. You may need to add more water, but go easy as you do not want the dough to become too sticky. It will smell quite potent with the vinegar, but once fried the smell will disappear.
On a worktop, knead the dough ball for about 5 minutes. You should have a smooth 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. Fold the dough on itself several times (3 times) before flattening it completely. This will make the cannoli shell lighter and full of little bubbles.
Then roll a rectangular piece of thin dough of about 1-2 millimetres.
Cut the dough into 9.5cm squares, using a ruler and cutter. Used off cuts to make more squares, you’ll get around 9 out of the recipe.
Wrap the dough squares around the cannoli tubes, diagonally. Then wet the edges with some water before sealing. 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 and if it's starts to bubble, this means the oil is ready and at the right temperature. 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. Be careful they do not burn!
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, being careful to 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 powdered 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