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
Filling
Dough
Cannoli
To fry
To decorate
Utensils
For 4 wooden rolls (each approx. 12 cm long and 2 cm Ø), wrapped in aluminum foil
How it's done
Filling
Combine the ricotta and lemon curd in a bowl. Transfer the mixture to a piping bag with a smooth nozzle (approx. 15 mm in diameter), chill.
Dough
Mix the flour, sugar and salt in a bowl. Add 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 15 squares (each approx. 8 x 8 cm). Place the four wooden rolls diagonally on each piece of dough. Brush the tips with a little egg, press the tips firmly together.
To fry
Fill a pot to ⅓ with oil and heat it to approx. 180 °C. Shallow fry the cannoli for approx. 3 mins. Remove, drain on kitchen paper, allow to cool slightly. Carefully remove the wooden rollers, let the cannoli cool. Shape and fry the remaining pieces of dough in the same way.
To decorate
Pipe the filling into the cannoli from both ends. Dust the cannoli with icing sugar.
| Note: | Fry the cannoli approx. 1 day in advance, let them cool, and store in an airtight container. |
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