Cannolis

Serves : 4

Preparation time: 40 minutes

Rest : 60 minutes

Cooking time : 10 minutes

Ingredients

Pastry

• 30 ml (2 tablespoons) unsalted butter
• 45 ml (3 tablespoons) sugar
• 1 whole egg
• 1 egg, yolk
• 30 ml (2 tbsp.) water
• 30 ml (2 tbsp.) white vinegar
• 1 pinch salt
• 375 ml (1 ½ cups) flour
• 1 beaten egg white

Topping

• 250 ml (1 cup) mascarpone cheese
• 90 ml (6 tbsp) sugar
• 5 ml (1 tsp.) bitter almond essence
• 60 ml (4 tbsp) Amaretto
• 1 pinch cinnamon
• 1 pinch salt
• 5 ml (1 tsp.) vanilla extract
• 250 ml (1 cup) ricotta, drained
• 125 ml (½ cup) Santo Domingo chocolate chips, finely chopped

Preparation

1. Using stand mixer with whisk attachment, blend butter, sugar, whole egg and yolk.
2. Add the water, vinegar, salt and flour.
3. Place your hand on the stand mixer (you'll need one to replace the whisk or hook) and let it run for 2-3 minutes.
4. Wrap the dough in cling film and leave to rest in the fridge for 1 hour.
5. Preheat fryer oil to 190°C (375°F).
6. Using a rolling pin, roll out the dough on the work surface (or use a dough machine).
7. Cut dough into 4” squares.
8. Place a square of pastry on a metal tube or cone, and brush the edges with egg white to stick them together.
9. Immerse the tube with the dough in hot oil and cook until golden-brown.
10. Set aside on absorbent paper. When warm, remove the tube and leave the roll to cool.
11. Repeat the procedure for each pastry square.
12. For the filling, in a bowl, using a hand mixer or whisk, whisk together the mascarpone, sugar, almond essence, Amaretto, cinnamon, salt and vanilla.
13. Fold in the ricotta and chocolate. Fill a piping bag. Set aside in the fridge.
14. Using the piping bag, fill each roll with the prepared mixture.
15. Refrigerate before serving.