Cannoli Pastry


  • 300g all purpose flour
  • 1 tbsp sugar
  • 1 tbsp unsweetened powder
  • 1 tsp finely ground instant coffee
  • ½ tsp salt
  • 50g butter
  • 1 egg yolk
  • 2 tbsp Marsala
  • Oil, for deep-frying


1. For pastry, in a medium bowl, combine flour, sugar, cocoa, coffee and salt. Make a well in the centre of dry ingredients. Add butter, egg yolk and enough Marsala to make a firm but not dry dough. Wrap in plastic wrap or foil. Refrigerate...for 1 hour.

2. Roll out dough to 1/8 inch thick. Cut into 4-inch squares. Using a rolling pin, round off 2 opposite corners of each square. Lightly moisten non-rounded edges of pastry square. Place a pastry square around a cannoli tube, joining the non-rounded corners; press to securely seal. Pastries will come off easily if tubes are oiled.

3. In a deep skillet or saucepan, heat oil. Fry pastries in hot oil 2 to 3 minutes or until golden brown. Remove from oil. Drain well. Cool slightly, then remove metal tube. Cool completely before filling

Difficulty: Easy

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