Cannoli
Ingredients
40 shells
- 250g Flour
- 50g Caster Sugar
- 0.25 tsp Cinnamon
- 55g Butter
- 1 Egg
- 60ml Marsala Wine
- 15ml White Wine Vinegar
- 1 Egg White (for sealing shells)
- 1-2L Sunflower Oil (for frying)
Filling (40-45g per cannoli)
- 1kg Ricotta
- 550g Icing Sugar
- 1 tsp Cinnamon
Method
- Preheat oven to 180°C
- Mix flour, sugar and cinnamon in a bowl and add butter
- Combine egg, marsala wine and vinegar into a seperate bowl
- Add the egg mixture to the dry ingredients and knead for 5-7 minutes
- Rest dough in fridge for 1 hour
- Roll dough out with pasta machine to thickness setting 6
- Fry in oil at 180°C for 1 min 15 sec