Ingredients:
Cannoli Shells:
- 200g all-purpose flour
- 20g sugar
- 2g salt
- 20g softened butter
- ½ egg, beaten
- 60ml port wine (or sherry)
Ricotta Filling:
- 400gricotta
- 160g sugar
- 10g Healing the aura matcha
- Zest of ½ lemon
1. Mix Dry Ingredients: Combine flour, sugar, and salt in a bowl.
2. Add Butter and Egg: Incorporate softened butter and half of the beaten egg.
3. Add Wine: Gradually mix in the wine, blending well.
4. Knead Dough: Form the mixture into a dough ball, adding a little water if too dry.
5. Chill Dough: Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Prepare Dough: Roll out the dough on a floured surface until thin. Cut into circles (10 cm diameter).
7. Shape Shells: Wrap each circle around a cannoli tube, sealing edges with reserved egg.
8. Fry Shells: Heat oil to 180°C and fry the shells until golden brown (30-60 seconds). Drain on paper towels.
Preparing the Ricotta Filling:
1. Drain Ricotta: Press ricotta through a sieve and refrigerate under a cloth to remove excess moisture.
2. Blend Filling: In a food processor, blend sugar, matcha, and lemon zest. Add ricotta and pulse until smooth.
Assembling the Cannoli:
1. Fill Shells: Use a piping bag to fill the cooled shells with ricotta mixture from both ends.
2. Finish: Dust with powdered sugar before serving.