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Chocolate and orange Cannoli

Chocolate and orange Cannoli

Chocolate and orange Cannoli

1 1/2 cups cake flour
2T sugar
1/2t ground cinnamon
1/4t regular table salt
3T cold butter, cubed
1 free-range egg, plus 1 extra egg white
3T marsala wine or sherry
Oil for deep frying
1 cup ricotta cheese
1/4 cup icing sugar, extra for garnishing
1 orange or naartjie, zested
1/2 cup chocolate chips, extra for garnishing

In a large mixing bowl or food processor combine the flour, sugar, cinnamon, and salt together. Pulse in the food processor or mix together if doing it by hand. Add the butter and pulse again to combine with the dry ingredients. If you're doing it by hand, simply crumb the butter into the flour mixture until it resembles bread crumbs.
Add the egg and wine or sherry, pulse or mix through or until a rough dough is formed. Add the dough to a floured work surface before gently kneading for a few minutes. No more than 2 minutes. Wrap in plastic wrap and place in the fridge for about 1 hour or until chilled.
Remove the chilled dough from the fridge and begin rolling until it reaches a thickness of about 3mm. Using a cookie cutter, cut rounds out of the dough.
Heat the oil for frying. using a wooden dowel with a 2.5cm diameter, stretch the dough gently to form an oval. Stretch the dough over the dowel, having the length run along the dowel, brush one end with the egg white then secure the other end to the brushes end, pressing down, using the egg white as a glue.
Carefully place the wooden dowel in the oil to cook until the dough turns golden and crips, this should take about 3 minutes.
Gently remove the crispy shell from the wooden dowel and place the shell on absorbent kitchen paper. Depending on how many dowels you have, you could fry up to 5 at a time.
While the shells are cooling prepare the filling by combining together the ricotta, icing sugar, orange zest, and chocolate chips. Add it to a piping bag with a large opening to pie into the shells. Pipe half into one end of the shell, then turn around and pipe into the other end with the filling meeting in the middle.
Dip into the extra chocolate chips as a garnish and serve with a generous dusting of icing sugar.

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