I’ve now returned from my travels around California, but this weekly bake is taking us off to Italy. Only just catching up on The Great British Bake off from last week I really fancied the creamy light cannolis. A perfect sweet treat after all the rich foods I had whilst away although I can’t exactly say these are healthy but they are small right so everything in moderation!
The method of making the dough come pastry was something I’ve never made before, the dough itself was relatively easy to are and the recipe is good as the dough and filling can be made the night or day before and just kept in the fridge. I also had another issue to overcome as I do not have any cannoli moulds to use whilst frying the tubes. To solve this I shaped the dough circles round a tiny rolling pin then stuck it as you normally would, I made sure there was enough flour on it so that I could slide the dough tube off carefully into the hot oil in the wok. This worked well although some of the tubes closed up too much but once they were out I just gently pushed the sides away with my fingers to separate them to allow enough space for filling them. This weeks weekly Bake also saw the first Willey’s Weekly Bake Injury as I burnt my arm on the side of the wok.
This bake can take quite a while as ,any KFC the stages have to allow time for setting, the actual hands on time is probably 1.5 hours.
- 150g of Plain flour
- 1 tbsp of Sugar
- 1/4 tsp of Bicarbonate of soda
- 1 tsp of Cinnamon
- 30g Butter
- 1 Egg
- 50ml Masala or White wine
- 200g Ricotta
- 150g Marscapone
- 2 Tbsp Icing sugar
- Zeat of 1 Orange
- To make the dough weigh and mix all the dry ingredients together (flour, sugar, cinnamon and bicarbonate of soda), then rub in the butter until there are no lumps.
- Seperate the egg, putting the egg white to one side, add the yolk to the dry mix along with the masala or white wine. Then mix the dough together until it comes together then knead until it forms a soft dough.
- Wrap the dough in cling film and leave to chill in the fridge for at least 1 hour you can leave overnight.
- To make the filling beat the marscapone and ricotta together so there are no lumps, then add the icing sugar and orange zest, then cover and leave in ridge until ready to use.
- Heat a pan of oil to 180 degrees celcius be careful not to let it over heat or it will spit when you add the pastry into the pan.
- Roll the pastry out as thin as you can if you have a pasta maker use that to get it as thin as possible, them using an 11cm pastry cutter.
- Wrap the circles round your cannoli mould or small rolling pin using egg white stick the edge together. Make sure there is enough flour so it slides of easily.
- Once the oil is up to temperature carefully place the cannolis into the oil and cook evenly until light brown they should take about 45-60seconds to cook.
- Leave to cool completely, whilst cooling melt the dark chocolate in the microwave in short bursts making sure to stir well to ensure no hot spots,
- Crush the pistachios into crumbs.
- Dip the cannolis into the chocolate then into the pistachios, put in the fridge to set for half an hour or more.
- Fill a pipping bag with the cream filling using a star nozzle pipe the cannolis with the orange cream and eat fresh.