16 – 18 Portions
250g/2 Cups x Plain/All purpose flour
2 tsp x Caster/Fine granulated sugar
Pinch x Natural sea salt
40g/1/8 Cup x Unsalted butter (Cubed)
1 x Egg
60ml/4 tbsp x Marsala wine
Water (If needed to help bind)
3 – 4 Rashers x Streaky bacon
227g/8oz x Cream cheese
227g/8oz x Mascarpone
227/8oz x Ricotta cheese
1/2 x Lemon (Zest & juice)
1 Twist x Fresh parsley (Finely chopped)
2 Pinches x Natural sea salt
1.5liters/50.7floz x Peanut oil
1) For the cannoli dough place the flour, sugar and salt into a mixing bowl. Add the cubed butter and rub into the dry ingredients until fully incorporated. Next, add the egg and marsala wine, mixing well until bound together. Add water if it is a little try to help bind the dough. Take the dough out of the bowl and knead for 5 minutes until smooth. Place back into the bowl, cover with cling film, and place in the fridge to rest for 30 minutes.
2) Pre heat the oven to 180c/350f. Place the bacon into an oven tray and place into the oven. Cook for 10 – 12 minutes until golden and crispy. Allow to cool before cutting into a small dice.
3) Place all the bacon mix ingredients into a kitchen aid (or you can place into a bowl and mix by hand) and mix using the paddle attachment. Once smooth place into a piping bag and set aside.
4) Take the cannoli dough out of the fridge and cut into 25g balls. Lightly dust the work surface with flour and roll out each dough ball into 8 – 10cm/3-4 inches in diameter. Oil the cannoli tubes with peanut oil or oil of your choice. Wrap the dough around the tube and tab a small amount of water on the dough to overlap. Lightly pinch the dough at the seal and repeat the process for the rest.
5) Pre heat the peanut oil in a large pan or fryer to 350f/180c. Once hot carefully drop one cannoli at a time and hold it down with metal tongs or a spider to prevent it from unravelling. Cook for 1 minute until golden and crispy. Place onto a plate lined with kitchen roll and remove the tubes once they cool down.
6) Once the cannolis are cool pipe the bacon mix into each end and you are good to go.