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Canoli |

Today is the day to stop saying caNOli and start saying caYESli and make these beautiful tubes of loveliness. Recipe by Delish.

Prep time: 2 hours

Cooking time: 12-15 minutes

Makes: 10-12

Ingredients filling:

225g ricotta

58g mascarpone cheese

32g icing sugar

120ml double cream

1/2tsp vanilla extract

1/2tsp orange zest

pinch of salt

42g mini chocolate chips, for garnish

Ingredients Shells:

120g plain flour

50g sugar

1/2tsp salt

1/4tsp cinnamon

2tbsp cold butter

3 tbsp white wine (or water)

1/2 egg

1 egg white

1. Make it drain

Start by preparing your ricotta; it's got to be drained of all it's cheesy juices. Put your ricotta in a fine mesh sieve and leave that moisture to drip off. Do this for at least an hour, and up to 24 hours.

2. Watch me whip

Whip 120ml cream with 16g, or half, of your icing sugar. Keep whipping until you have some stiff peaks, like little Dolomites fit for skiing over.

In another bowl, mix 58g mascarpone, the rest of the icing sugar, 16g, 1/2tsp vanilla extract, 1/2tsp orange zest and a pinch of salt. Mix only until combined. Time to bring back those peaks; gently fold the cream into the mascarpone. Refrigerate until your tubes are ready to be filled.

3. Crimble crumble

In a large bowl mix 120g flour, 50g sugar, 1/2tsp salt and 1/4tsp cinnamon. Cut 2 tbsp butter into the dusty mixture. Pick the flour and butter up with your finger tips and rub to combine the two, keep doing this until all of the butter is combined. It should look like lovely crumbly alluvial soil.

Add in 3 tbsp of wine or water, depending on which you're using (if it's wine take a cheeky sip for yourself and rave about the new Shaun the Sheep movie), and 1/2 a beaten egg. Mix until a wonderful dough forms. It will be dry, so knead in the bowl to make it properly come together. Pat your dough for being a good boy, and form a circle. Wrap in cling film and leave in the fridge for an hour upwards to solidify.

4. Tubular dude

Once the dough has had its cooling off time on the naughty step of the fridge, take it out and roll out on a lightly floured surface until it's half a centimeter thick.

Cut out with 10cm circle cookie cutters. [If you're thrifty like us then you can use a glass]

When all your circles are cut, you're ready to play dough frisbee... only joking... Wrap each circle around a cannoli tube and stick the edges together with egg white.

5. The last air fryer

Pop as many cannolis in your air fryer as possible and cook for 12 minutes at 170°c. You may need to cook in batches.

Once out and cool enough to handle, strip the cannolis of their structural tube. They are like little jackets ready to don a mascarpone body.

Fill a pastry bag, or ziplock if you're being nifty and thrifty, with the mascacreamy mix.

Squeeze into each tube, filling from both sides.

Dip each end into mini chocolate chips.

Dink and sink!

Food for Thought

Lizzy says: "Mama Mia, do I like a cannolo. The crisp, the squish - it's all there. These had quite a few components, the dough and the filling. Putting the crispy shells in an air fryer is a stroke of genius, it was so much nicer (and probably safer) than frying. I would have liked to try more flavours with this recipe and I found the chocolate chips didn't stick on as well I would have liked. Overall, a bangerino! 10/10"

Kate says: "I cannot wait to visit Italy after the pandemic and eat all the delicious food to my hearts content. In the meantime, these air fryer canoli really give you a little taste of Italy at home. They take a little preparation, and some special moulds - but are totally worth the effort. I loved the pillowy creamy filling, and the crispy and crunchy pastry with a hint of cinnamon. I also didn't mind the texture difference to a regular canoli when they were done in the air fryer (maybe I'm coming round after all...) My only piece of advice is to not leave the pastry on the moulds too long before you take them off, then they can crack and crumble. 10/10"

10/10 Gasps


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