BeanScene Magazine



By chef Alfredo La Spina

Makes 15

For the shells
300g plain flour
1 tbsp ground cinnamon
1 tbsp bitter cocoa
1 tbsp caster sugar
1 tbsp ground coffee
150ml white wine
45g melted butter
2 egg whites
Pinch of salt
1L oil for deep frying oil

For the filling
250g ricotta
100g caster sugar

Start by making the shells. Mix all of the dry ingredients together, then slowly add the wet ingredients and combine to form a pastry.
Using a pasta machine, roll the pastry into sheets on setting number 4.
Then, using a round pastry cutter (whatever size you prefer depending on how small or large you would like your cannoli to be) cut the pastry into discs.
Wrap the discs around cannoli shell moulds and glue the fold with a touch of egg white.
Fry the shells, fully submerged, at 190°C, until the pastry starts to bubble.
Carefully remove with a slotted spoon and drain on paper towels.
When the shells are cool enough to handle they should easily slide off the moulds.
Make the filling by whipping the ricotta and sugar together with an electric mixer until the sugar has dissolved.
Fill the shells with the ricotta mixture using a piping bag. If desired, add a drizzle of honey on top, together with some crumbed raw pistachio.

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