Standard Cannoli v0.4

Shells

• 150g plain flour
• 1 T golden caster sugar
• 1t bicarbonate of soda
• 0.5 t cinnamon
• 1 t cocoa powder
• 1 t salt
• 30g butter

• 1 egg, separated
• 50ml white wine
• neutral oil for deep frying
• 50g dark chocolate, melted
• handful pistachio kernels, finely chopped
• icing sugar, to dust

Filling - ricotta

• 250g ricotta, drained and beaten until fluffy
• 100g mascarpone
• 2 tbsp finely chopped candied peel
• 2 tbsp icing sugar

Cannoli moulds (or any given substitute) (Can be two corks wrapped in aluminium foil)

Shells

1. Combine flour, sugar, bicarb, cinnamon, salt and cocoa
2. Rub in butter until lumps are removed
3. Mix egg yolk and wine, combine with mix
4. Knead until smooth
5. Rest (at least an hour for the gluten to relax)
6. Cut dough into pieces and roll out until Techniques
7. Heat oil to 180C
8. Cut dough into circles 11cm across
9. Wrap around cannoli mould (use egg white to stick top edge down
10. Deep fry for 45-60s until golden brown
11. Once cooled, shelss can be dipped into chocolate and pistachios

Filling

12. Beat the ricotta and marscapone
13. Stir in candied peel and sugar
14. Pipe into cannoli