• For the filling

  • 600g ricotta

  • 150g icing sugar

  • 50g candied fruit, finely chopped

  • 25g chocolate chips

  • For the pastry

  • 50g plain flour

  • 1 teaspoon cocoa powder

  • 1 teaspoon coffee freshly grounded

  • 30g butter, softened

  • 25g sugar

  • 60cl white wine

  • 1 egg, beaten

  • olive oil for deep-frying

  • 12 x 3-inch tubular moulds

  • icing sugar to sprinkle


  • 1.

    First make the filling. Place ricotta and icing sugar in a mould and whisk until you get a creamy consistency. Remove and place in a bowl and fold in the chocolate chips and candied fruits. Set aside.

  • To make the pastry:

  • 1.

    Pace the flour, cocoa powder, coffee, butter and sugar in a large bowl and mix well together. Gradually add the wine and mix well until you obtain a shortcrust pastry. Roll the pastry into a ball and wrap in cling film and leave to rest for an hour.

  • 2.

    Lightly dust a clean work surface with flour and roll out the pastry to a thickness of about 3 mm. With a round pastry cutter, cut 3 inches circles and wrap around the tubular moulds securing the edges with the beaten egg.

  • 3.

    Heat the olive oil in a large pan-when hot, fry the cannoli until golden-brown, drain on kitchen paper and gently remove the moulds.

  • 4.

    Leave to cool, then with a teaspoon fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.

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Posted by DavidReport
As good as anything you will have in Lygon Street.Better in some ways as you will not have to go out abd get more as you always seem not to buy enough!