Cannoli by Anna Polyviou
Ingredients
CANNOLI SHELLS
- 50g (3½ tbsp) unsalted butter
- 225g (1¾ cups) plain flour
- 1 whole egg
- 2 egg yolks
- 1 egg white (for sealing)
- 2 tsp marsala (or replace with quince syrup)
- Vegetable oil, for deep frying
FILLING
- 150g Petit d’Affinois
- 200g (¾ cup) mascarpone cream
- Quince paste (pre-set inside the cannoli shell before piping)
- Chopped chives (for garnish)
- Optional: soft herbs (e.g. dill, basil, tarragon)
Directions
- Make the Dough : Melt butter and allow it to cool slightly. In a food processor, combine flour, butter, whole egg, egg yolks, and marsala/quince syrup. Pulse until dough just comes together. Turn onto a floured surface, knead until smooth, wrap in plastic, and chill for 1 hour.
- Roll and Shape: Divide dough in half. Roll each piece using a pasta machine (from thickest to 1mm thin). Cut into 7.5 cm (3-inch) rounds. Wrap each round around a cannoli mold and seal with a dab of egg white (keep egg off the mold itself).
- Fry the Shells: Heat vegetable oil to 180°C (355°F). Fry shells until golden and crisp, about 15 seconds per side. Drain on paper towel and gently remove molds while warm. Let cool completely.
- Prepare the Filling: In a mixing bowl, blend Fromager D’Affinois and mascarpone cream until smooth and pipeable.
- Assemble: Place a small baton or dollop of set quince paste inside each shell before filling. Pipe cheese mixture into both ends of the cannoli, ensuring the filling surrounds the quince paste. Garnish ends with chopped chives or pistachios. Top with soft herbs if desired. Serve immediately for best texture.
