Cannoli

Ingredients

• 150 g flour
• 2 tbsp sugar
• 1 pinch instant coffee powder
• 0.5 tbsp cocoa powder
• 1 tbsp Marsala wine
• 3 tbsp white wine
• 1 Egg white
• 1 pinch salt
• 3 tbsp butter
• oil
• 750 ml sunflower oil
• 100 g dark chocolate
• 75 g candied orange peel (chopped)
• 50 g pistachio kernels
• 500 g Ricotta
• 200 g sugar
• 2 tbsp orange blossom water
• 20 cocktail cherries

Instructions

1. 1.

   In a large bowl combine flour, sugar, coffee powder, cocoa, Marsala, white wine, egg white, salt and butter; knead the dough on a wooden board until smooth and let rest for about 30 minutes.

2. 2.

   Roll the dough to a thickness of approximately 2 mm and cut squares roughly 8 cm in size with a pastry cutter. Brush metal cannoli tubes (about 10 cm long, 2 cm diameter) with oil and place them diagonally in the center of a dough square. Moisten the edges of the dough with water, wrap around the tube, and press the coated edges together.

3. 3.

   Heat sunflower oil in a deep fryer. Fry the cannoli in batches over medium heat for about 4 minutes until pale yellow. Let them cool slightly, then remove the tubes. For the filling grate the dark chocolate finely; chop pistachios. Mix chocolate, candied orange peel, pistachios, ricotta, sugar and orange blossom water. Fill a piping bag without a tip with the mixture and pipe into the cannoli. Garnish with cocktail cherries, dust with powdered sugar, and serve.