for 16 pieces

Dough

200 g	white flour
2 tbsp	sugar
1 pinch	salt
50 g	butter, melted, left to cool
1	egg, beaten
2 tbsp	Marsala wine

Cannoli

a little	white flour
1	egg, beaten

To shallow-fry

oil, for deep-frying

Filling

250 g	ricotta
75 g	soft goats' cheese
2	figs, cut into cubes
1	organic lemon, use grated zest
30 g	icing sugar
30 g	dark chocolate, finely chopped
1 tsp	vanilla paste
4 tbsp	pistachios, coarsely chopped
	icing sugar, to dust

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.

Show complete recipe