Sicilian cannoli with custard cream
Silvana Silvestro of Silvana’s Sicilian shares her recipe for Italian dessert classic, cannoli. Crisp pastry tubes filled with sweet custard? Heaven!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Cooking tools:
- Pasta machine
- Cookie cutter
- Cannoli form
- Deep-fry thermometer
- Sifter
- Pastry brush
- Tongs
- Saucepan
- Fork
- Plastic wrap
- Whisk
- Ladle
- Mixing bowl
- Spoon
- Stove
- Piping bag
- Paper towel
- Airtight container
Ingredients
- Pastry shell
- 150 grams flour
- 1 egg, beaten
- 50 grams Marsala wine
- 1 tablespoon caster sugar
- 1 tablespoon vegetable oil, plus extra for deep frying and brushing
- 1 egg white, beaten
- icing sugar, to dust cannoli
- Custard cream
- 500 millilitres full-fat milk
- seeds ½ vanilla bean
- 50 grams caster sugar
- 2 free-range eggs
- 38 grams cornflour
- 30 grams plain flour
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