2 tbsp caster
2 tbsp cocoa
1 pinch cinnamon powder
50g butter, melted
2 tbsp honey
2 egg whites
Oil, for frying
500g fresh ricotta
½ cup icing sugar
1 tsp orange blossom water
60g pistachios, crushed
50g dark chocolate, grated
For this recipe you will need stainless steel cannoli moulds.
In a food processor combine the ingredients for the dough. Turn out onto a board and knead for a minute until it forms a smooth dough. If the dough is too wet dust with flour. Cover with cling wrap and rest for a few minutes.
Cut the dough into quarters and use a pasta machine to roll out into sheets. Feed the dough through the pasta machine a few times until thin, smooth strips of dough form. Dust with flour if the dough is becoming sticky. Allow the dough to rest for a few minutes.
Use a round cutter the same width as your cannoli moulds to cut out pieces of the dough. Wrap a piece of the dough around the cannoli moulds, layering the ends to form a cigar shape. Brush where the two sides meet with a little egg white to seal the cannoli.
Fry in oil at 175-180°C until they have puffed up. Use a skimmer to carefully remove from the oil and place on paper towels. Let them cool before removing from the metal tubes. Then allow them to cool completely before filling.
To prepare the filling, mix ricotta with the sugar and orange blossom water until creamy. Chill the mixture in the fridge until you are ready to assemble.
When ready to serve, generously stuff the cannoli with the ricotta filling. Dip one end in pistachios, the other in chocolate sprinkles. Dust with icing sugar to serve.