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🍽️ Crispy Cannoli with Ricotta Filling

1021 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 2 tbsp sugar
• 1 pinch coffee powder (instant)
• 0.5 tbsp cocoa powder
• 1 tbsp Marsala
• 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. Put flour, sugar, coffee powder, cocoa, Marsala wine, white wine, egg whites, salt, and butter into a large bowl.
2. 2. Mix all ingredients to form a firm dough.
3. 3. Knead the dough thoroughly on a work surface.
4. 4. Let the dough rest for about 30 minutes.
5. 5. Roll out the dough to a thickness of about 2 millimeters.
6. 6. Cut squares of approximately 8 centimeters per side using a pastry wheel.
7. 7. Grease the cannoli tubes (metal tubes approx. 10 cm long with approx. 2 cm diameter; available in specialty stores) with oil.
8. 8. Place a tube diagonally in the center of a dough square.
9. 9. Brush the side dough corners with water.
10. 10. Wrap the dough around the tube.
11. 11. Press the brushed corners firmly together.
12. 12. Heat sunflower oil in a deep fryer.
13. 13. Fry the cannoli in batches at medium heat for about 4 minutes until light yellow.
14. 14. Let the cannoli cool slightly.
15. 15. Remove the tubes from the cannoli.
16. 16. Finely grate the chocolate coating.
17. 17. Finely chop the pistachios.
18. 18. Mix the chocolate coating, candied orange peel, pistachios, ricotta, sugar, and orange blossom water to make the filling.
19. 19. Fill the mixture into a piping bag without a tip.
20. 20. Pipe the filling into the cannoli.
21. 21. Garnish the cannoli with cocktail cherries.
22. 22. Dust the cannoli with powdered sugar.
23. 23. Serve the cannoli.

Nutrition per serving

• kcal: 1021
• Protein: 8 g · Fett/Fat: 87 g · Carbs: 52 g