What you’ll need
80g butter melted
2 ¼ cups The Healthy Baker Plain Flour
2 eggs
3-4 egg yolks
150g icing sugar
250ml marsala
For the Filling
300g ricotta cheese
½ cup caster sugar
½ cup glace cherries
½ cup candied citrus peel
1 teaspoon orange essence
1 teaspoon rum
2 tablespoon dark chocolate
1 L auzure Canola Oil for frying
Rub butter into flour, add eggs, yolks, sugar and marsala.
Knead to form a dough (this can be done in an electric mixer with a dough hook).
Wrap in plastic wrap and rest overnight in fridge.
For the filling, whisk ricotta and sugar in an electric mixer for 2 minutes until smooth.
Add the remaining ingredients, mix to combine then chill until needed.
Roll dough out in a pasta machine or with a rolling pin until 1mm thick. Cut into 10cm diameter circles, brush edges with beaten egg and wrap around a cannoli form.
Heat Canola Oil to 170°C and deep fry your cannoli for about 40 seconds or until golden and cooked through.
Gently remove cannoli forms and let drain on kitchen towel.
Fill cannoli with the ricotta mixture just before serving.
