[imageframe align=”none” link=”” linktarget=”0″ margin=”” padding=”” lightbox=”0″ lightbox_image=”” style=”none” style_direction=”both” style_color=”rgba(0,0,0,0.5)” border_style=”none” border_size=”” border_color=”” border_radius=”” animation_type=”0″ animation_direction=”down” animation_speed=”1″ hide_on_mobile=”0″ class=””] [/imageframe][heading title=”Ingredients” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””]

3 x cups plain flour

2 x tblspn caster sugar

3 x eggs, lightly beaten

1/4 cup Marsala

1 tbspn white wine vinegar

Cannoli tubes

1 x egg white

[/heading][heading title=”Method” size=”2″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””]

  1. Mix the flour and caster sugar together in a large bowl and make a well in the centre. 
  2. Pour in the eggs, Marsala and vinegar and combine together. Add enough water to make a firm dough. 
  3. Knead for a few minutes until smooth. Cover in plastic wrap and leave in the fridge for 1 hour. 
  4. Lightly knead the dough again and either roll out very thinly or put the dough through a pasta machine to the thinnest setting. 
  5. Cut the dough into 10cm square, dust lightly with flour and roll around the cannoli tubes with two points meeting. Secure the points with a little egg white. 
  6. Heat a small pan with vegetable oil until very hot. 
  7. Using tongs, place two tubes into the hot oil and cook until golden brown (1-2 minutes). 
  8. Remove, place on kitchen paper and allow to cool. 
  9. When cool enough to handle, carefully remove the cannoli tubes and repeat with the remaining dough. 

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