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Cannoli-style discs with cardamom cream
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by Chetna Makan
250g plain flour
30g icing sugar
¼ tsp bicarbonate of soda
¼ tsp ground cardamom seeds (3-5 pods)
30ml Marsala wine
1 British Blacktail Medium Free Range Egg, lightly beaten
2-4 tbsp melted butter
Sunflower oil, to deep fry
For the topping
1½ x 250g tubs ricotta
3 tbsp icing sugar, plus extra for dusting
¾-1 tsp ground cardamom seeds (9-12 pods)
50g pistachios, very finely chopped
Icing sugar, for dusting
1. Sift the flour, icing sugar, bicarbonate of soda, ground cardamom and a pinch of salt into a bowl. Add the Marsala and the egg to the bowl and mix well. Add 2 tbsp melted butter and bring everything together into a dough, adding the remaining butter if needed. Knead for 2-3 minutes on a clean surface, then cover and rest for 1 hour.
2. Divide the dough into 18 portions. Roll each portion into a really thin circle about 12cm in diameter (the sheet should be so thin that it turns translucent). Alternatively, use a pasta machine to roll out the dough. Use a 10-12cm biscuit cutter to make 18 discs.
3. Warm the oil in a large saucepan to 160ºC, or until a little bit of dough goes crisp and bubbles around the edges. Lower the discs into the hot oil, individually, and fry for 1-2 minutes, until golden and crispy. If the oil is too hot they will brown too quickly and not crisp up, so adjust the temperature accordingly. Use tongs to carefully remove each piece, placing them on a cooling rack to drain off excess oil. Leave to cool.
4. Meanwhile, to make the filling, put the ricotta in a sieve over a bowl and leave to drain for 30 minutes. Place into a large bowl with the icing sugar and cardamom and mix well. Spoon into a piping bag with a large plain nozzle (or you can just spoon the topping on). Use to top the crispy cannoli then sprinkle with pistachios and icing sugar to serve.
Chetna’s tip You can prepare and cook the cannoli up to 6 hours in advance and top just before serving.
Typical values per serving:
This recipe was first published in Thu Dec 17 10:54:26 GMT 2020.