Cannoli

• wheat flour↗150g g
• golden sugar↗1 tbsp tbsp
• baking soda↗large pinch large pinch
• cinnamon↗½ tsp tsp
• cocoa powder↗1 tsp tsp

  (optional)

• butter↗30g g
• egg↗1

  separated

• dry marsala↗50ml ml

  or white wine

• rapeseed oil↗

  or sunflower oil for frying (see tip)

• dark chocolate↗50g g

  melted

• pistachios↗handful handful

  nuts, finely chopped

• powder

  for dusting

• ricotta↗250g g

  drained and whipped to fluffiness

• mascarpone↗100g g
• finely chopped orange zest2 tbsp tbsp
• пудра2 tbsp
• форми для каннолі

  (доступні онлайн)

Step-by-step instructions

1. 1

   Sift the flour, sugar, baking soda, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until no lumps remain. Mix the egg yolk and Marsala and add to the bowl, then combine everything and knead a smooth dough. Wrap it and chill in the refrigerator. (It can be prepared ahead and fried the next day.)

2. 2

   Pour oil into a deep fryer, wok or deep pot up to one‑third of its height. Cut the dough into pieces and, working one at a time, roll them out as thinly as possible – use a pasta machine if you have one. Heat the oil and monitor until it reaches 180 °C. Place the dough on a lightly floured surface and cut circles about 11 cm in diameter. Wrap each circle around a cannoli form, using a little egg white to attach the top edge, and they are ready for frying. Be careful when working with hot oil. Read our guide on safe deep‑frying to avoid kitchen accidents.

3. 3

   Fry the cannoli (with the forms) one at a time, ensuring they brown evenly. This takes about 45–60 seconds, and they should become noticeably golden‑brown (fry a bit longer if needed). The dough will bubble and puff. Carefully remove each with tongs, gently shaking the cannoli out of the form onto a paper towel. During frying keep the oil temperature at 180 °C and do not let it rise. Store the finished cannoli in an airtight container for 2–3 days.

4. 4

   When the cannoli have cooled, dip the end of each into melted chocolate, then into chopped pistachios. Let the coating set and harden. Whisk the ricotta with mascarpone, then add the orange zest and sugar. Transfer the mixture to a pastry bag with a wide star tip and pipe into the cannoli. Serve immediately after filling.