Prep 30 mins
Cooking 10 mins
Makes 12
Savour the gorgeous, rich centre of these sweet, crispy-coated Italian delicacies. You will need to begin this recipe one day ahead of when you plan to serve it.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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