Cannoli

Laura Sharrad

Ingredients:

Pastry

  • 340g plain flour
  • 80g lard
  • 70g icing sugar
  • 125ml marsala
  • 2 yolks
  • 1 whole egg

Custard

  • 3 yolks
  • 100g caster sugar
  • 100g cornflour
  • 1l warm milk
  • Vanilla

Cooking and Serving

  • Canola oil, for frying
  • Icing sugar, for dusting

 

Method:

  1. For the pastry, mix the flour and lard together in a large mixing bowl, then add all the other ingredients and form the dough. Alternatively (if using butter), combine the flour and butter in a food processor until they resemble breadcrumbs, then add the remaining ingredients to form a dough. Cover with plastic wrap and rest for 1 hour.
  2. Set up a pasta machine, divide the dough into four portions and roll each through the machine, adjusting the settings until the dough is 1 mm thick.
    Lay the sheets on a lightly floured surface and cut circle shapes (by hand) to 10 cm in diameter. Brush the edges with the beaten egg and wrap over a cannoli mould.
  3. Pour canola oil into a small saucepan until it’s one-third full and place over a medium–high heat until the oil is 180°C. Drop a small piece of dough into the hot oil to test if it’s ready – if it turns a golden colour straight away, the oil is hot enough. Deep-fry each cannoli for 30 seconds. Drain on a paper towel and remove the moulds.

Custard

  1. For the custard, whisk the egg yolks and sugar in a bowl until thick and pale. Add the cornflour and a dash of milk and continue mixing until well combined, then add the remaining milk.
  2. Add the vanilla bean and seeds to the mixture, pour it into a medium saucepan and cook over a low–medium heat, stirring constantly until the mixture thickens and starts to boil, about 5 minutes. Reduce the heat and simmer for a further 5 minutes. Once the custard has cooked, remove the vanilla bean.
  3. Cool the custard. Once cooled, pour into a piping bag with a 2 cm nozzle and pipe into the cannoli shells. Dust with icing sugar and serve.

Our friends at Wine Selectors suggest pairing this dish with a Botrytis Viognier.

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