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Cannoli
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 177
  • Fat about 10g
  • Carbohydrates about 15g
  • Protein about 5g
This is needed
This is needed for 16 pieces
Dough
  • 200 g white flour
  • 2 tbsp sugar
  • 1 pinch salt
  • 50 g butter, melted, left to cool
  • 1 egg, beaten
  • 2 tbsp Marsala wine
Cannoli
  • a little white flour
  • 1 egg, beaten
To shallow-fry
  • oil, for deep-frying
Filling
  • 75 g soft goats' cheese
  • 250 g ricotta
  • 2 figs, cut into cubes
  • 1 organic lemon, use grated zest
  • 30 g dark chocolate, finely chopped
  • 4 tbsp pistachios, coarsely chopped
  • icing sugar, to dust
  • 30 g icing sugar
  • 1 tsp vanilla paste
Tools
  • For 4 wooden rolls (each approx. 12 cm long and 2 cm Ø), wrapped in aluminum foil
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And that's how it's done
And that's how it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter, egg and Marsala, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Cannoli
On a lightly floured surface, roll out the dough to approx. 2 mm thick, cut into squares measuring approx. 8 x 8 cm. Place wooden rollers diagonally on top of each piece of dough. Brush the tip of the dough with a little egg, press the tips down firmly.
To shallow-fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Shallow-fry the cannoli in batches for approx. 3 mins. Remove, drain on kitchen paper, allow to cool slightly. Carefully remove the wooden rollers, leave the cannoli to cool. Shape and fry the remainder of the dough in the same way.
Filling
Place the ricotta in a bowl and combine with all of the other ingredients up to and including the vanilla paste, add half of the pistachios, mix, transfer to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe the filling into the cannoli from both ends. Dust the cannoli with icing sugar, sprinkle with the remainder of the pistachios.

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