Cannoli tubes are required to make these but apart from that they are pretty easy and very tasty. I have used them as a finger food dessert at parties and they are always well received.
3 cups ricotta cheese
1 1/4 cups (300g) white sugar
2 teaspoons vanilla essence
1/2 cup diced glace citron
1/4 cup dark chocolate chips
3 cups (375g) plain flour
1/4 cup (60g) white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons butter
2 eggs, whisked
2 tablespoons distilled white vinegar
2 tablespoons cold water
1 egg white, whisked
1 cup (250ml) vegetable oil, for frying
1/4 cup finely diced pistachio nuts
1/3 cup (60g) icing sugar for decoration
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Directions Preparation:10min › Ready in:10min
Filling: Combine ricotta cheese, white sugar and vanilla until smooth and creamy. Stir in glace citron and chocolate pieces. Refrigerate to chill.
Shells: Sift together into a bowl flour, sugar, cinnamon and salt. Rub in the butter until pieces are the size of small peas. Stir in the eggs. Beat in the white vinegar and the cold water one tablespoon at a time.
Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
From cardboard, cut an oval pattern measuring 15x10cm. Roll chilled dough 3mm thick on floured surface. Using the cardboard pattern and a pastry cutter cut ovals from dough.
Wrap dough ovals loosely around tubes just lapping over opposite edges. Seal edges by brushing with the slightly whisked egg white.
Heat a deep saucepan 1/2 full of vegetable oil to 180 degrees C. Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
Drain off excess fat before removing to paper towel. Cool slightly. Remove tubes. Cool shells completely.
To Serve: When ready to serve fill with chilled ricotta filling. Sprinkle ends of cannoli with diced pistachio nuts and dust shells with icing sugar. Keep cannoli filling refrigerated.