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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Cannoli

These little delights are a classic Italian favourite, originating from Sicily. Traditionally these lightly fried shells are filled with ricotta however we have opted for a lighter mascarpone vanilla filling.

Cannoli
Total Time: 1 HR 30 MINS
Serves:36
Skill Level: MEDIUM

Ingredients

For the Cannoli

  • 250g Plain White Flour
  • 15g Unrefined Golden Caster Sugar (we like Billington's)
  • 1 tsp Cinnamon (Ground)
  • Pinch of Salt
  • 180ml Sweet Marsala Wine
  • 3 tbsp Vegetable Oil
  • 1 Egg White(s) (Free Range, Large)

For the Filling

  • 500g Mascarpone Cheese
  • 6 tbsp Double Cream
  • 200g Unrefined Golden Caster Sugar (we like Billington's)
  • 1 tsp Vanilla Extract (We like Nielsen Massey)
  • 200g Chocolate Chips

To Dust

  • Icing Sugar


The Method

STEP 1
For the filling, beat together the mascarpone cheese, cream, sugar and vanilla extract in a large bowl until light and fluffy. Cover the bowl in cling film and refrigerate.

STEP 2
To make the Cannoli shells, mix together the flour, caster sugar, salt and cinnamon. Add the oil and Marsala wine and continue to beat together until it forms a dough.

STEP 3
Once it reaches this point, remove from the bowl and knead by hand until the dough becomes stretchy and elastic. This will take approximately 15 minutes. It will then need to be wrapped in cling film and refrigerated for at least 30 minutes.

STEP 4
Once the dough has rested, divide into 4 equal portions and then pass each one through a pasta machine until approximately 2mm thickness. Place your dough on a floured surface and cut out circles using a circular cutter about 9cm wide. You can reroll any spare dough. Make sure that you leave the remaining dough covered to avoid it drying up.

STEP 5
Fill a large heavy based saucepan with oil and heat over a medium heat to 380°c.

STEP 6
Wrap each dough circle around a cannoli mould and secure together with a dab of the beaten egg white. Fry the cannolis in batches of 3/4 for a minute at a time, then carefully remove and place on to a sheet of kitchen roll. Allow to cool for 5 minutes before gently removing the moulds. Repeat the process with the remaining dough until they have all been fried.

STEP 7
Whilst the cannoli cool. Remove the filling from the fridge and fill a piping bag. Snip the end of the piping bag and fill the cannoli. Dip the ends of the cannoli in chocolate chips and dust with icing sugar to finish.


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