Polly Markus' Zesty Ricotta and Pistachio Cannoli
Discover local tastemaker Polly Markus’ (@MissPollysKitchen) Zesty Ricotta and Pistachio Cannoli. The cannoli is an authentic and traditional Italian dessert, however, it is often enjoyed at any meal of the day including breakfast. A Milano Intenso macchiato and this Cannoli recipe is the perfect way to elevate your morning. A must try to enjoy an indulgent taste of Italy from your home!
Here is what you need
Ingredients
- Caster Sugar 1.5 Tablespoon
- All Purpose Flour 220 g
- Salt 1 Pinch
- Unsalted Butter 3 Tablespoon
- White Wine 80 ml
- Eggs 1 Unit
- Ricotta 500 g
- Mascarpone 200 g
- Icing Sugar 6 Tablespoon
- Lemon Zest 2 Unit
- Sunflower oil 2 Litre
- Chopped Pistachios 0.5 Cup
- Icing Sugar 0 Garnish
Materials
Let's make it!
-
Step
01
Using a food processor, pulse the flour, sugar, and salt together. Now add the butter and continue to pulse until there are no more clumps. Add the wine and egg. Mix well, you might need to add a drop of extra wine to ensure the mixture forms together well.
-
Step
02
Remove the dough, shape it into a nice round ball. Cover it with gladwrap and place in the fridge for half an hour.
-
Step
03
Blitz together the filling ingredients in a food processor. Place into a piping bag and set aside in the fridge.
-
Step
04
Cut the dough half. Sprinkle some extra flour down onto your clean work surface. Using a rolling pin, roll one half of the dough. You want to roll the dough to about a 2 mm thickness.
-
Step
05
Using a 10cm cookie cutter, cut the dough into rounds. Place the cut outs onto a lined baking tray. Use sheets of baking paper in between the cut outs so they don’t stick together.
-
Step
06
Using the cannoli moulds, gently roll out each of the circles into a more oval shape, you want the longest edge to be slightly shorter than the cannoli mould. Using a pastry brush, brush 1/3 of the longer edge with the egg white, then roll the dough over the cannoli mould, pressing the edge over the opposite side.
-
Step
07
In a large pot, pre heat the sunflower oil to 180 degrees. Carefully place the cannoli shells into the oil, fry until they are golden and crispy. This should only take a couple of minutes. Do this in batches and be sure to not over crowd the pot. Also keep a close eye on the temperature so the oil doesn’t get too hot and burn the shells.
-
Step
08
Once the shells are cooked, pick them up using metal tongs, let the excess oil drain back into the pot. Place the cooked shells onto a wire rack lined with paper towels. Let the cannoli shells cool off and then gently tap the top of the mould with a knife to release it from the shell. Set the shell aside to cool completely. Repeat the process using the rest of the dough.
-
Step
09
Fill the shells with the zesty ricotta filling and then dip one end into the crushed pistachios.
-
Step
10
Dust the shells with icing sugar. Make yourself a Milano Intenso macchiato and enjoy!
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Polly Markus' Zesty Ricotta and Pistachio Cannoli
- Medium
Materials
Recommended Nespresso coffees
Ingredients
- Caster Sugar 1.5 Tablespoon
- All Purpose Flour 220 g
- Salt 1 Pinch
- Unsalted Butter 3 Tablespoon
- White Wine 80 ml
- Eggs 1 Unit
- Ricotta 500 g
- Mascarpone 200 g
- Icing Sugar 6 Tablespoon
- Lemon Zest 2 Unit
- Sunflower oil 2 Litre
- Chopped Pistachios 0.5 Cup
- Icing Sugar 0 Garnish
Inspirations
Let's make it!
-
Step 01
Using a food processor, pulse the flour, sugar, and salt together. Now add the butter and continue to pulse until there are no more clumps. Add the wine and egg. Mix well, you might need to add a drop of extra wine to ensure the mixture forms together well. -
Step 02
Remove the dough, shape it into a nice round ball. Cover it with gladwrap and place in the fridge for half an hour. -
Step 03
Blitz together the filling ingredients in a food processor. Place into a piping bag and set aside in the fridge.
-
Step 04
Cut the dough half. Sprinkle some extra flour down onto your clean work surface. Using a rolling pin, roll one half of the dough. You want to roll the dough to about a 2 mm thickness. -
Step 05
Using a 10cm cookie cutter, cut the dough into rounds. Place the cut outs onto a lined baking tray. Use sheets of baking paper in between the cut outs so they don’t stick together. -
Step 06
Using the cannoli moulds, gently roll out each of the circles into a more oval shape, you want the longest edge to be slightly shorter than the cannoli mould. Using a pastry brush, brush 1/3 of the longer edge with the egg white, then roll the dough over the cannoli mould, pressing the edge over the opposite side.
-
Step 07
In a large pot, pre heat the sunflower oil to 180 degrees. Carefully place the cannoli shells into the oil, fry until they are golden and crispy. This should only take a couple of minutes. Do this in batches and be sure to not over crowd the pot. Also keep a close eye on the temperature so the oil doesn’t get too hot and burn the shells. -
Step 08
Once the shells are cooked, pick them up using metal tongs, let the excess oil drain back into the pot. Place the cooked shells onto a wire rack lined with paper towels. Let the cannoli shells cool off and then gently tap the top of the mould with a knife to release it from the shell. Set the shell aside to cool completely. Repeat the process using the rest of the dough. -
Step 09
Fill the shells with the zesty ricotta filling and then dip one end into the crushed pistachios.
-
Step 10
Dust the shells with icing sugar. Make yourself a Milano Intenso macchiato and enjoy!