Popping Cannoli

Popping Cannoli - recipe by Anna Polyviou

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

White Chocolate & Candy Popcorn Cannoli - Recipe by Anna Polyviou

Serves: 8
Prep time: 30 mins
Cooking time: 15 mins
Tools: Food processor, pasta roller 

Ingredients

Cannoli Dough

  • 250g plain flour
  • 50g icing sugar
  • 50g unsalted butter
  • 1 egg
  • 1 egg white
  • 25ml Marsala
  • 1 tbsp Golden Syrup

White Chocolate Cream Filling

  • 140ml cream (pouring)
  • 120g white chocolate, melted
  • ½ vanilla pod, deseeded
  • Packet of salted caramel popcorn

Method

  1. If using a deep-fat fryer, pre-heat to 180c. Alternatively, fill a medium-sized saucepan with your choice of cooking oil and heat to 180c
  2. To make the filling, bring to cream and vanilla to the boil in a small saucepan, pour over the white chocolate and stir until the chocolate has all melted.  Pass through seive and allow to sit overnight in the fridge
  3. Place the flour, sugar and butter into the Kenwood Chef Sense food processor attachment and process until the mixture resembles fine breadcrumbs. Slowly add in the egg and Marsala or Golden Syrup until it forms a dough
  4. Once the mixture is all combined, remove from the food processor and wrap in clear cling wrap and place in the fridge to rest for 30 minutes
  5. Put the cooled dough through the pasta roller attachment and roll to 2-3mm thickness. Place the length of dough onto a floured bench surface, then cut into 8cm rounds 
  6. To form the cannoli shells, wrap the dough rounds to form a cylinder then brush each with egg white, then fry at 180c for 3-5 minutes until they take on a golden brown color, transfer to power towel and allow to cool
  7. Using the whisk attachment on medium speed, combine the cream, melted white chocolate and vanilla. Whisk until combined to a ‘whipped’ consistency
  8. Place the filling into a large piping bag and pipe into the cooled cannoli shells. Serve with a side of salted caramel popcorn for added crunch 

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