Cannoli with Ricotta and Coffee

Cannoli will always remind me of The Sopranos... Just when I though I was out, they pull me back in...  and that's okay with me.  

Cannoli with Ricotta and Coffee

Makes 6

slightly adapted from here

For the Cases:

150g plain flour, plus extra for dusting

2 teaspoons caster sugar

1 tablespoon cocoa powder

2 tablespoons strong, brewed espresso

1 egg white

15g lard

Sunflower oil for deep-frying

For the Filling:

250g fresh ricotta

90g icing sugar, plus extra for sprinkling

½ teaspoon instant coffee powder

60g dark chocolate, finely chopped

Make the Cases:

Put the flour, sugar, cocoa powder, espresso and egg white into a food processor and pulse until the mixture come together as a dough.  Knead briefly on a lightly floured board until smooth, shape into a ball, wrap in cling film and refrigerate for 2 hours.

On a lightly floured board, roll the pastry out until it is about 2mm thick.  Cut it into six 9cm squares.

Wrap each square around a metal cannoli tube, wetting the corners that meat so that they seal together.

Heat the oil to 170C and drop the cannoli in two at a time. Cook for about 5 minutes.  Remove with a slotted spoon and drain well. Leave to cool, then slip the tubes out.

Make the Filling:

Put all the filling ingredients into a bowl and stir well to combine. Spoon the filling into a piping bag and pipe the mixture into the cooled cases from either end.  Dust with icing sugar and serve immediately.