A delicious twist to an Italian classic.

260g cake flour
57.5g cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
6 tablespoons dry white wine
1 large egg
1 egg white, for brushing

Add all the dry ingredients to a bowl, rub the butter in until the mixture resembles breadcrumbs.
Add white wine and whole egg.
Knead for 5 minutes until a smooth dough has formed.
Cover in cling wrap and place in the fridge for an hour.
Roll out the dough to 1/2 cm thick, cut out circles of dough using a cookie cutter or cup then wrap around a cannoli mould, overlap the edges, and stick them together with a little egg white.
Fry until golden and crispy. Remove and allow to cool before removing mould. Repeat until all dough is used.

Milk Tart filling – Recipe from http://www.foodiesofsa.com
1 tin condensed milk
½ cup milk
¾ cup Amarula Cream
2 cups warm water
2 tbsp butter, melted
4 eggs
6 tbsp corn flour
Pinch of salt
Cinnamon powder

Add the condensed milk, milk, Amarula, warm water, melted butter, eggs, cornflour, and salt to a microwave-safe bowl and mix well.
Microwave on high for 7 minutes.
Remove the bowl from the microwave and whisk – to prevent lumps from forming.
Microwave on high for 5 minutes.
​Remove the bowl from the microwave to mix.
​Microwave on high for 3 minutes.
​Remove the bowl from the microwave to mix.
Place cling wrap over the mixture and allow to cool.
Add mixture to piping bag and fill in cannoli shells

2 thoughts on “Milk Tart Cannoli

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