Homemade Cannoli with Campari Flavoured Filling
How would you like to feast on a traditional Sicilian dessert that can be completely homemade from scratch in your own kitchen no matter where in the world you are? Yes, it's time to make some Cannoli with Campari Ricotta Filling! Crispy and bubbly deep-fried pastry filled with ricotta and mascarpone cheese subtly flavoured with bittersweet Campari! The word delicious doesn't do it justice, trust me!
Equipment
Ingredients
For Cannoli Shells:
- 150 g plain flour
- 1 tablespoon caster sugar
- ¼ teaspoon bicarbonate of soda
- 30 g butter
- 1 egg yolk for shells, egg white for sealing
- 50 ml dry white wine
- 500 ml vegetable oil for frying
For the Filling:
- 150 g ricotta
- ½ orange juice and zest
- 125 g mascarpone
- 30 g icing sugar
- 2 tbs Campari
- 80 g white chocolate melted and slightly cooled
Instructions
Make Cannoli Shells:
- Place the plain flour, caster sugar and bicarbonate of soda in a large bowl. Add the cubed butter and rub with your fingers until the mixture resembles breadcrumbs.
- In a separate small bowl, mix the egg yolk with white wine. Pour it into the flour mixture and knead for 5-10 minutes until you have a smooth dough.
- Roll out the dough on a surface lightly dusted with flour. It should be paper-thin, almost see-through. Using a 10 cm round cutter or a template, cut out 10-12 circles.
- Wrap each circle tightly around a cannoli mould (if you don't have moulds, see text above - we have suggestions) using a little egg white to seal it together firmly.
- Fill a small saucepan ⅔ full of oil and heat to 180 C. Lower down two cannoli at a time into hot oil and fry for 30-40 seconds. They should look bubbly and golden brown when done. Place them on a plate lined with a paper towel to cool. As soon as they are cool enough to handle, carefully remove the cannoli from their moulds in a gentle twisting motion.
- Repeat with the rest of your cannoli. And leave them all to cool down completely, whilst you make the filling.
Make the Filling:
- Place ricotta in a large bowl and using a handheld mixer, whisk it for 1-2 minutes until smooth.
- Add 20ml of orange juice and half of the zest and stir to combine. Add mascarpone and icing sugar and whisk until thick (about 3-4 minutes). Finally, add Campari and melted cooled white chocolate and whisk for another minute.
- Spoon the mixture into a piping bag fitted with a star nozzle. Pipe the filling into cannoli shells. Serve homemade cannoli with Campari flavoured filling dusted with icing sugar and top with the reserved orange zest.
Nutrition
Calories: 288kcalCarbohydrates: 14gProtein: 3gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 28mgSodium: 51mgPotassium: 48mgFiber: 1gSugar: 6gVitamin A: 224IUVitamin C: 2mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!