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Holey Cannoli

Holey Cannoli

Holey Cannoli
Recipe by: Tumi Mogoai

Makes: 24 cannoli’s
Prep time: 1h 30min
2 cups all-purpose flour
1 tbsp sugar
¼ tsp salt
1 tbsp plus 2 tsp unsalted butter, cut into small pieces
1 egg yolk
1/2 cup Brandy or milk
1 cup Clover Bliss Choc Chip
½ cup whipped cream
1/3 cup cream cheese, whisked
¼ icing sugar plus more for garnish
½ cup choc chips
For the shell dough: 
In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the brandy and mix until it becomes a smooth dough. DO NOT OVERMIX! Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

In a bowl, fold together the Clover Bliss, whipped cream, cream cheese and choc chips. Make sure you do not to knock out the air in the whipped cream. Set in the fridge to chill and take out your cannoli dough.

 Roll the cannoli dough very, very thinly. Almost transparent. Using a small bowl or glass, cut out discs or circles. Using cannoli cylinders or foil, wrap the dough around the moulds, seal the tip with egg wash then fry the dough at 180C until golden brown and crispy.
Remove from the oil and let them cool down for about 20 minutes before filling.

 Fill a piping bag with the filling and fill either side of the cannoli then sprinkle with icing sugar.

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