Cannoli with Herb Cheese Recipe

Ingredients

Serve 6

Cannoli:

• 1 cup/150 g all purpose/plain flour

• 1/8 tsp salt

• 1 tbsp butter

• 4 tbsp water

• 2 cups/500 ml olive oil, for frying 

Herb Cheese Filling:

• 1 1/3 cups/330 g Robiola cheese

• 2/3 cup/150 g fresh goats cheese

• 1 tbsp finely chopped parsley, thyme, marjoram, and chives

• 1/4 tsp chili powder

• 1/8 tsp salt

• 2/3 cup/150 g heavy/double cream

Method:

1. Cannoli: Sift the flour and salt into a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

2. Mix in enough water to make a stiff dough. Let rest for 30 minutes. Roll the dough out thinly and cut out 12 squares.

3. Brush with cold water. Wrap around the cannoli molds, damp-side inward.

4. Heat the oil in a deep-fryer until very hot and fry the cannoli in small batches for 5-7 minutes, or until golden brown and crisp.

5. Drain on paper towels. Let cool slightly. Slip off the molds and keep warm.

6. Herb Cheese Filling: Mix the Robiola, goat's cheese, mixed herbs, chili powder, and salt.

7. Beat the cream until stiff and fold into the cheese mixture. Stuff the cannoli with the filling. Serve immediately.