Cannoli Tower Recipe

Method

• To make the shells, start by mixing the flour, coconut sugar and salt in a medium bowl. Work the cubes of butter into the flour with fingers until the mixture becomes coarse and sandy.
• Add the wine and knead to combine. Knead for a few mins until smooth and form into a ball. Wrap the dough in plastic wrap and let sit at room temperature for 1 hour.
• While the dough is resting, strain the ricotta over a small bowl in the refrigerator for 30 mins to remove all excess water.
• To make the Sicilian filling, mix the ricotta with the honey and cinnamon until smooth and creamy.
• To make the chocolate filling, mix the ricotta, melted dark chocolate and grated orange rind until smooth and creamy.
• To make the lemon filling, mix the ricotta with honey and lemon juice and until smooth and creamy.
• Chill ricotta mixtures in the refrigerator for at least 30 mins.
• In the meantime, heat at least 4cm of vegetable oil in a saucepan to 170ºC.
• Sprinkle a small amount of flour onto a work surface and rolling pin, then roll the dough until very thin.
• Cut the dough into rounds using a glass and wrap them around the cannoli tubes. Seal the edges with beaten egg white.
• Drop one or two tubes into the oil and fry until golden. Use a slotted spoon to remove from the pan and rest on paper towels. Remove shells from the cannoli tubes and repeat the process with remaining dough.
• Once all shells have cooled, fill each with the ricotta fillings using a spoon or piping bag. Top the Sicilian cannoli with crushed pistachio, chocolate cannoli with chocolate nibs and the lemon cannoli with lemon zest.
• Assemble the cannoli into a tower shape, alternating the three different flavours and serve while fresh.