Cannoli with Mascarpone Lemon Cream
Cannoli with Mascarpone Lemon Cream
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  • 1 egg
  • 1 egg yolk
  • 2 tbsp (30 ml) Marsala wine
  • 1 tbsp (15 ml) white wine vinegar
  • 1 tbsp (15 ml) water
  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 2 tbsp icing sugar, plus more for dusting
  • 1/2 tsp salt
  • 2 tbsp cold butter
  • 1 egg white, lightly beaten
  • 1 container (250 g) mascarpone cheese
  • 1/2 cup (105 g) sugar
  • 1 cup (250 ml) lemon curd (see recipe)
  • Vegetable oil, for frying
  • Preparation
  • In a bowl, whisk together the egg, egg yolk, wine, vinegar and water.
  • In a food processor, combine the flour, icing sugar and salt. Add the butter and mix thoroughly. Add the egg mixture and pulse until the dough forms a ball, adding water, if needed.
  • On a work surface, knead the dough for 2 minutes. Cover with plastic wrap and refrigerate for 1 hour.
  • Heat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.
  • On a lightly floured surface, divide the dough into 4 pieces and shape into rectangles. Using a pasta machine, run 1 piece of dough at a time through the rollers, dusting with flour if it becomes sticky. Starting on the widest setting, continue running the dough through the machine, gradually narrowing the gap between the rollers until the dough is 1/16-inch (1 mm) thick.
  • Cut into 3-inch (7.5 cm) squares. Wrap each square around a cannoli mould and seal the overlapping corners with a bit of the beaten egg white.
  • Working in batches, fry the cannoli shells for 1 to 2 minutes or until golden brown. Watch out for splattering. Drain the shells on the paper towels and remove the cannoli moulds while the shells are still hot. Let cool completely.
  • Description
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