Cannoli
 | makes 16 |
 | prep 30 mins, plus cooling cook 20 mins |
 | deep-fat fryer or large saucepan half filled with oil, cannoli moulds |
 | freeze the uncooked pastryfor up to 3 months |
Ingredients:
175g (6oz) plain flour, plus extra for rolling and dusting
pinch of salt
60g (2oz) butter
45g (1 ½ oz) caster sugar
1 egg, beaten
2-3 tbsp dry white wine or Marsala
1 egg white, lightly beaten
oil, for deep-frying
60g (2oz) dark chocolate, grated or very finely chopped
350g (12oz) ricotta cheese
60g (2oz) icing sugar, plus extra to dust
finely grated zest of 1 orange
60g (2oz) chopped glacé fruits or candied citrus peel
Prepare Ahead:
The pastry can be made several hours in advance and kept chilled. Bring back to room temperature before rolling out.
Preparation:
1 - To make the pastry, sift the flour and salt into a bowl, and rub in the butter. Stir in the sugar and mix in the beaten egg, and enough wine to make a soft dough. Knead until smooth.
2 - Roll out the pastry thinly and cut into 16 squares, each measuring roughly 7.5cm (3in). Dust 4 cannoli moulds with flour and wrap a pastry square loosely around each on the diagonal, dampening the edges with lightly beaten egg white and pressing them together to seal.
3 - Heat the oil for deep-frying to 180°C (350°F) and deep-fry for 3-4 minutes, or until the pastry is golden and crisp. Drain on a plate lined with kitchen paper, and, when cool enough to handle, carefully twist the metal tubes so you can pull them out of the pastry. Cook 3 more batches in the same way.
4 - To make the filling, mix together all the ingredients. When the pastry tubes are cold, pipe or spoon the filling into them. Dust with icing sugar to serve.
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