Not just for Christmas, this yummy cannoli recipe boasts two cannoli filling flavours. They’ll be a hit whether you’re on team vanilla or team chocolate. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Makes40
- Cook time20 minutes
- Prep time1 hour 30 minutes, + chilling & 1 hour resting time
Ingredients
- 2 Coles Australian Free Range Eggs
- 1/3 cup (80ml) milk
- 1/3 cup (75g) caster sugar
- 1 tsp lemon juice
- 1 tsp finely grated lemon rind
- 1 tsp vanilla essence
- 1/3 cup (80ml) sweet sherry
- 1/3 cup (80ml) olive oil
- 3 cups (450g) self-raising flour
- Plain flour, to dust
- 1 Coles Australian Free Range Egg, extra, lightly whisked
- Icing sugar, to dust
Custard filling
- 1/3 cup (40g) custard powder
- 1/3 cup (50g) cornflour
- 1/4 cup (55g) caster sugar
- 2 cups (500ml) milk
- 300ml pure (pouring) cream
- 2 tsp vanilla essence
- 1 Coles Australian Free Range Egg yolk
- 2 tbs sweet sherry
- 100g dark chocolate, finely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use an electric mixer to whisk the eggs, milk, sugar, lemon juice, lemon rind, vanilla, sherry and oil in a bowl until smooth and combined. Add the flour and stir until a firm dough forms. Turn onto a lightly floured surface and gently knead until just smooth. Cover and place in the fridge for 1 hour to rest.
Step 2
Meanwhile, to make the custard filling, combine the custard powder, cornflour and sugar in a large saucepan. Gradually add the milk, stirring well after each addition, until well combined. Add the cream and vanilla essence and stir to combine. Place over medium-high heat and cook, stirring constantly, for 5-7 mins or until the custard boils and thickens. Remove from heat. Add the egg yolk and sherry and stir to combine. Divide evenly between 2 heatproof bowls.
Step 3
Add chocolate to 1 portion and stir until the chocolate melts and mixture is smooth. Cover the surface of the custard fillings with plastic wrap and place in the fridge to chill.
Step 4
Preheat oven to 160°C. Line 2 large baking trays with baking paper. Divide the dough into 2 portions. Roll out 1 portion on a lightly floured surface to a 2mm-thick disc. Use a 9cm fluted pastry cutter to cut out discs. Lightly brush the edge of each disc with a little whisked egg and wrap around a cannoli mould, overlapping slightly to secure. Place, seam-side up, on lined trays. Repeat with the remaining dough.
Step 5
Bake for 5 mins or until light golden. Carefully slide cannoli cases off the moulds and place on trays. Bake for a further 3-4 mins or until golden brown.
Step 6
Use an electric mixer to whisk the vanilla custard in a bowl until smooth. Place in a piping bag fitted with a 2cm fluted nozzle. Pipe in both ends of half the cannoli cases. Repeat with chocolate custard and remaining cannoli cases.
Step 7
Place cannoli on a serving platter and sprinkle with icing sugar to serve.
Recipe tip
You will need cannoli moulds to make this recipe. Find them in specialty kitchen and homewares stores.
Swap me: To make cannoli without alcohol, use orange juice instead of sherry