Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Cannoli
To shallow-fry
Filling
Utensils
For 4 wooden rolls (each approx. 12 cm long and 2 cm Ø), wrapped in aluminum foil
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter, egg and Marsala, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Cannoli
On a lightly floured surface, roll out the dough to approx. 2 mm thick, cut into squares measuring approx. 8 x 8 cm. Place wooden rollers diagonally on top of each piece of dough. Brush the tip of the dough with a little egg, press the tips down firmly.
To shallow-fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Shallow-fry the cannoli in batches for approx. 3 mins. Remove, drain on kitchen paper, allow to cool slightly. Carefully remove the wooden rollers, leave the cannoli to cool. Shape and fry the remainder of the dough in the same way.
Filling
Place the ricotta in a bowl and combine with all of the other ingredients up to and including the vanilla paste, add half of the pistachios, mix, transfer to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe the filling into the cannoli from both ends. Dust the cannoli with icing sugar, sprinkle with the remainder of the pistachios.
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