CANNOLI WITH ORANGE AND VANILLA CREAM
Makes 24
1 cup plain flour
3 tablespoons butter, at room
temperature
1 egg
4 tablespoons Limoncello
4 tablespoons sugar
1 egg white, beaten
Vegetable oil
Filling
4 cups ricotta (place in a sieve
and drain for 1 hour)
7 tablespoons sugar
1 teaspoon vanilla extract
1 ounce dark chocolate,
inely chopped
1/4 cup pistachios, finely chopped
Few pieces of candied orange
peel, finely chopped
Confectioners’ sugar, for
dusting
In a large bowl, mix
together flour, butter, egg,
Limoncello and sugar (the
dough should resemble pie
dough, kind of dry).
Wrap in plastic foil and
leave in the fridge for 1 hour.
Roll cooled dough until thin.
Use a glass and press out
circles, about 4 inches wide.
Roll the circles around a
metal cylinder (you can
use the handle of a
kitchen tool).
Use a little egg white to
glue it together.
Heat the oil in a large pan.
Fry the cannoli about 3 to 4
minutes, or until golden.
Remove from the handle
and let them drain on
paper towels.
Continue until the whole
batch is done.
In a large bowl mix together
ricotta, sugar, vanilla,
chocolate, pistachio and
orange peel.
Fill the mixture into a piping
bag and fill the cannolis
with the cream.
Sprinkle with a little
confectioners’ sugar
and serve.
