Hot Cross Bun Inspired Cannoli with Speckled Eggs
Adults deserve Easter treats too! End off celebrations with these delectable Hot Cross Bun Inspired Cannolis, filled with spiced ricotta and sprinkled with speckled eggs.
- Serves: 6-8 |
- Difficulty: moderate
- Prep Time : 1:10 hours |
- Cook Time : 35 mins
Hot Cross Bun Inspired Cannoli
250 g cake flour
2 Tbsp (30 ml) granulated sugar
3 Tbsp (45 ml) unsalted butter
1 large egg
1 egg yolk
80 g Marsala wine/dry Sherry
2L canola oil for frying
350 g ricotta cheese
1 tsp (10 ml) ground coriander
1 tsp (10 ml) nutmeg
1 tsp (10 ml) allspice
1 tsp (10 ml) ground ginger
2 Tbsp (30 ml) cinnamon
3 Tbsp (45 ml) honey
250 g dark chocolate
You Will Need
metal cannoli tubes, available at a baking store
Hot Cross Bun Inspired Cannoli
Sieve together the flour, salt and sugar and add this to a food processor.
Cube the butter and then add it to the food processor with the flour mixture and blitz until the mixture resembles breadcrumbs.
Add the egg yolk and whole egg to the food processor and blitz until mixed through. Whilst the food processor is on, slowly start adding the wine until the dough forms into a ball and then stop. Shape into a ball and place into an oiled bowl; cover and let it rest for 30 minutes at room temperature.
Heat a large pot of oil, working with half of the dough, (keeping the other half covered). Lightly dust a surface with flour, then roll the dough out to 1 cm.
You will need to cut circles of dough that are roughly the same diameter as the length of your cannoli tubes (usually 12,7 cm), so use a large pastry ring or cookie cutter to achieve this. If you don’t have a cookie cutter this size, you can cut it with a smaller one and stretch the dough by hand. Alternatively, trace around something round and cut with the sharp tip of a knife. Spray the metal cannoli tubes with non-stick cooking spray.
Wrap the pastry around the cannoli tubes and then lightly oil the edges to allow it to stick. Lightly press the edges of the pastry where the two sides meet to secure.
Carefully place the cannoli into the oil using metal tongs and fry until the cannoli shells are golden brown. Carefully remove the cannoli using tongs and place onto a paper towel. Once cooled, remove the cannoli shells from the mould. Repeat the process until all of the dough has been used. There should be enough dough to make 10-12 cannolis.
Drain the ricotta in a sieve to get rid of the moisture. Once drained, place into a mixing bowl and add the spices and the honey. Place the ricotta mixture into a piping bag fitted with a star nozzle and set aside.
Crush the speckled eggs with the end of a rolling pin and or use a pestle and mortar, you need to have colourful chunks; jelly centres can be removed.
Melt the chocolate in a Bain Marie or in the microwave. Tip: if using the microwave, make sure to not burn the chocolate, rather set the timer for 30 seconds at a time.
Dip both ends of the cannolis into the chocolate. Dust the chocolate with crushed speckled eggs and place onto a sheet of baking paper to dry completely.
Use the piping bag to fill the cannoli from either side with the spiced ricotta mixture, ensuring that you pipe all the way in and that each one is full in the middle as well.
Serve and enjoy!