Cannoli Tower

July 15 2021 – That's Amore Cheese

Cannoli tower with sicilian, chocolate and lemon fillings

Cannoli tower with sicilian, chocolate and lemon fillings

Dietary Vegetarian
Chef That's Amore Cheese
Course Dessert
Servings 8 people

 

Cannoli Shells:

Ingredients:

  • 350g all-purpose flour
  • 2 tbs unsalted butter, cut into cubes
  • 1 tsp coconut sugar
  • dash of salt
  • 200mL marsala wine
  • 1 egg white, beaten
  • vegetable oil, for frying
Instructions:

To make the shells start by mixing flour, coconut sugar and salt in a medium bowl. Work the cubes of butter into the flour with fingers until the mixture becomes coarse and sandy.

Add wine and combine. Knead for few mins until smooth and form into a ball. Wrap dough in plastic wrap and let sit at room temperature for one hour.

 

Sicilian Filling:

Ingredients:

    Instructions:

    While dough is resting, start to prepare ricotta fillings by straining ricotta over a small bowl in refrigerator for 30 mins to remove all excess water.

    Mix ricotta with honey and cinnamon until smooth and creamy. Chill in the refrigerator for at least 30 mins.

     

    Chocolate Filling:

    Ingredients:

      Instructions:

      While dough is resting, start to prepare ricotta fillings by straining ricotta over a small bowl in refrigerator for 30 mins to remove all excess water.

      Mix ricotta with melted dark chocolate and grated orange rind until smooth and creamy. Chill in the refrigerator for at least 30 mins.

       

      Lemon Filling:

      Ingredients:

      Instructions:

      While dough is resting, start to prepare ricotta fillings by straining ricotta over a small bowl in refrigerator for 30 mins to remove all excess water.

       

      Mix ricotta with lemon juice and honey until smooth and creamy. Chill in the refrigerator for at least 30 mins.

       

      In the meantime, preheat at least 4cm of vegetable oil in a saucepan until it reaches 170°C.

      Flour a work surface and rolling pin. Roll the dough until very thin.

      Cut dough into rounds with a glass and wrap them around cannoli tubes. Seal edges with beaten egg white.

      Drop one or two tubes into oil and cook until golden. Remove from the pan and rest on paper towels. Remove shells from cannoli tubes, let cool and repeat process with remaining dough.

      Fill each cannoli shell with a spoon (or piping bag). Top filled Sicilian cannoli with crushed pistachio. Top filled chocolate cannoli with chocolate nibs. Top filled lemon cannoli with lemon zest.

      Assemble cannoli into a tower shape, alternating the three different flavours. Enjoy while fresh.

      Tagged: Dessert, Vegetarian