Sweet Cannoli Shells

Read in Maltese
Serves 2
Prep Time 10 mins
Cooking mins
Level low


  • 175g plain flour 00
  • 25g Margarine
  • 100ml Red Wine
  • Water
  • 500g Hanini Ricotta
  • 100g Fresh cherries
  • 75g Chocolate Chips
  • 75g Icing Sugar
  • 100g Ground roasted almonds
  • Vegetable Oil
Sieve the flour and add rub in margarine until it looks like breadcrumbs. Add the red wine a bit by bit and enough water to form a dough. Working the dough using your hands until soft. Cover with stretch and seal and set aside to rest. On a flat surface, add some flour and spread the dough as thin as it can be. Cut out circular shapes and roll around the cannoli rollers. Before closing the edges together add some water to make sure the dough does not open while cooking. Heat the oil in a deep pan and bring oil to a boil. Gently fry the dough a roll after each other. Cook until dough is nicely golden. When ready, place on some tissue paper to remove excess oils. In the meantime, in an electric mixture, beat the ricotta with the icing sugar until consistency is smooth. Add the chocolate chips and fill the cannoli shells. Decorate with the cherries and almonds at the side and some extra chocolate chips. Recipe by Anton B. Dougall

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