adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cannoli with vanilla custard
0 Likes
Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulge in crispy Italian treats with a luscious vanilla custard center.
Ingredients:
  • 12 cannelloni tubes
  • Vegetable oil, to deep-fry
  • Icing sugar, to serve
  • 270g (1 3/4 cups) plain flour
  • 45g (1/4 cup) icing sugar
  • 50g unsalted butter, chopped
  • 1 egg, separated
  • 20.00 ml marsala
  • 1L (4 cups) milk
  • 5 egg yolks
  • 215g (1 cup) caster sugar
  • 4.40 gm vanilla essence
  • 105g (3/4 cup) cornflour
  • 60g unsalted butter, chopped
Instructions:
  • For the cannoli dough, blend flour, sugar, and butter in a food processor until it resembles fine breadcrumbs. Add whole egg, egg yolk, and marsala. Pulse until mixture just begins to come together. Transfer to a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill in the fridge for 1 hour.
  • For the vanilla custard, heat milk in a saucepan until almost boiling. In a bowl, use an electric beater to mix egg yolks, sugar, and vanilla until creamy. Add cornflour, then slowly whisk in hot milk. Cook the mixture in a saucepan until it boils and thickens. Remove from heat, stir in butter, and cool slightly. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Divide dough in half and chill one half. Roll out the other half with a rolling pin until 2mm thick. Cut into 9cm squares. Wrap each square around a cannelloni tube, ensuring opposite corners overlap. Seal overlapping corners with egg white (being careful to avoid getting any on the tube or dough to prevent sticking).
  • Pour enough oil into a saucepan to reach a depth of 8cm. Heat it to 180°C over medium-high heat (you'll know it's ready when a cube of bread turns golden brown in 15 seconds). Deep-fry half of the tubes for 2-3 minutes or until lightly golden. Use tongs to transfer them to a paper towel-lined plate to cool slightly. Carefully remove cannoli shells from the cannelloni tubes and discard the tubes. Deep-fry the cannoli shells for another minute or until golden brown, then transfer them to the plate to cool. Repeat the process with the remaining tubes, remembering to reheat the oil between batches. Finally, repeat the same steps with the remaining dough and tubes.
  • Whisk custard until silky. Fill a piping bag with a fluted nozzle. Pipe into cannoli shells. Arrange on a platter and sprinkle with icing sugar. Enjoy promptly.

Similar Recipes