Filling
base
500
g
(1
lb
2
oz)
buffalo
(or
full-fat
cows’)
ricotta
1
×
small
batch
Cold-start
thick
custard
(page 247),
chilled
Filling
additions
(also
see
Adaptrix)
60
g
(2
oz)
good
dark
chocolate
(70%
cocoa)
60
g
(2
oz)
blanched
slivered
pistachios,
slightly
chopped
finely
grated
zest
of
1
lemon
To
finish
60
g
(2
oz)
blanched
slivered
pistachios,
slightly
chopped
M
ake
the
Cold-start
thick
custard
to
chill
overnight
too.
The
next
day,
let’s
roll
and
fry!
Have
at
least
four
14
cm
×
2.5
cm
(5½
in
×
1
in)
diameter
metal
cannoli
tubes
ready
to
go.
Place
the
frying
oil
in
a
25
cm
(10
in)
wide
pot
over
a
low–medium
heat.
Bring
the
oil
up
to
180°C
(360°F)
nice
and
slowly,
so
the
oil
doesn’t
overheat
and
get
scarily
smoky.
If
you
own
a
benchtop
fryer,
set
the
thermostat
to
180°C
(360°F).
Beside
the
fryer,
set
up
a
cooling
rack
over
a
shallow
tray
to
drain
the
fried
cannoli.
Have
a
large
pair
of
tongs
handy
to
safely
manoeuvre
the
cannoli
in
and
out
of
the
fryer,
and
a
dry
tea
towel
(dish
towel)
in
front
of
the
fryer
ready
to
help
you
remove
the
metal
tubes
mid-fry.
Hand
whisk
the
reserved
egg
white
and
set
aside.
On
a
well-dusted
work
surface,
roll
the
dough
out
to
a
40
cm
(15¾
in)
circle-ish
shape.
Regularly
and
gently
lift
the
dough
and
dust
underneath
to
prevent
sticking.
When
you
are
at
target,
cut
a
single
circle
with
an
11
cm
(4¼
in)
cutter.**
Keeping
the
dough
from
sticking
means
your
circles
won’t
shrink
back
when
cut.
If
your
metal
tubes
are
shorter,
make
your
circle
smaller
so
the
raw
dough
doesn’t
flop
over
the
tube
ends.
If
a
circle
tears,
just
smoosh
it
together–it
will
be
delightfully
extra
crunchy!
If
your
round
cutter
is
only
10
cm
(4
in)
diameter,
roll
your
sheet
a
little
thicker,
stamp
your
circle,
then
roll
them
out
to
11
cm
(4¼
in).
If
you
don’t
have
any
round
cutters,
cut
the
dough
into
11
cm
(4¼
in)
squares
and
wrap
them
diagonally
on
the
cannoli
tube.
Gently
tug
the
dough
circle
into
an
oval
shape.
Place
a
cannoli
tube
lengthways
across
the
long
section
on
the
centre
of
the
oval
and
pull
the
bottom
half
up
loosely
over
the
tube.
Roll
the
dough
right
around
the
tube
and
just
at
the
end,
dip
a
finger
in
the
egg
white
and
smear
it
on
the
dough
flap.
Press
the
dough
flap
firmly
to
fuse
with
the
dough
beneath.
Smear
a
little
egg
white
on
top
of
the
seal
as
extra
guarantee.
Be
super
careful
not
to
get
any
egg
white
on
the
metal
tube
or
the
dough
and
tube
will
be
welded
together
and
make
a
(nerve)
shattering
mess
to
remove!
Test
the
fry:
place
the
dough-loaded
cannolo
tube
in
the
oil
and
gently
move
it
around
to
avoid
a
dark
strip
forming
on
the
dough.
After
around
2–3
minutes,
when
the
cannolo
is
a
honey
colour,
clasp
the
middle
of
the
cannoli
with
your
tongs
and
tilt
the
tube
to
drain
the
hot
oil
back
into
the
pot.
Place
the
tea
towel
(dish
towel)
around
the
cannolo
shell
and
gently
twist
and
pull
the
shell
o
ff
the
tube.
continued
…