FIND US 
1300 764 299
FIND US
1300 764 299
... so why not treat yourself?!
Do crispy, golden shells filled with rich, creamy deliciousness sound good? Yes? Then stay with us as we bring you our Ginger n Spice twist on a classic Cannoli with Custard filling recipe courtesy of Taste.com.au.
What's in it?
For The Dough
- 1 ¾ Cups (270g) of Plain Flour
- ¼ Cup (45g) of Icing Sugar, plus extra for dusting
- 50g Unsalted Butter, chopped
- 1 Egg
- 1 Egg Yolk
- 1 Tbsp Marsala (dessert wine)
- Vegetable Oil
For The Ginger n Spice Custard
- 4 Cups (1L) of Milk
- 5 Tbsp Bondi Chai Ginger n Spice
- 5 Egg Yolks
- 1 Cup (215g) of Caster Sugar
- 1 Tbsp Vanilla Essence*
- ¾ Cup (105g) Corn Flour
- 60g Unsalted Butter, chopped
Equipment
- 12 Cannoli tubes^
- Measuring cups and spoons
- Food processor
- Bench mixer or hand-held electric beaters and a mixing bowl
- 2 Large Saucepans
- Large heat-proof bowl
- Whisk/s
- Measuring cups and spoons
- Cling wrap
📷 Claudio Pantoni via Unsplash
How does it go together?
Step 1
1. Process the flour, icing sugar, and butter in the food processor until the mixture resembles fine breadcrumbs.
2. Add the egg, egg yolk and marsala until the mixture starts to come together.¹
3. Turn the mixture onto a clean, lightly floured surface. Knead until just smooth.
4. Wrap in cling wrap or similar and place in the fridge for 1 hour to rest.
Step 2
1. Pour the milk into a large saucepan and add the Bondi Chai Ginger n Spice.
2. Bring the milk almost to boil in a large saucepan over medium heat. Remove from heat.
3. Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until pale and creamy.
4. Stir the cornflour into the vanilla mixture.
5. Whisk the milk into the vanilla mixture.
6. Transfer the milk mixture to a clean saucepan and whisk over medium-low heat for 5 minutes, or until the mixture boils.
7. Reduce heat to low and whisk for 3 minutes, or until custard thickens and coats the back of a spoon.
8. Stir in the butter.
9. Transfer the mixture to a large heatproof bowl and allow it to cool slightly.
10. Cover the surface with plastic wrap to prevent a skin from forming on the mixture. Place in the fridge for 30 minutes to chill.
Step 3
1. Divide dough into 2 portions. Cover 1 portion and place back in the fridge.
2. Use a rolling pin to roll the remaining dough until 2mm thick.²
3. Cut dough into 9cm squares. The dough contracts quickly once cut to size, so you'll need to work quickly.
4. Wrap each square of dough around a tube so opposite corners overlap.
5. Brush overlapping corners with egg white to seal. Don't get any egg white on the tube or the dough will stick to it.
Hot Tips:
* You can also use Vanilla Extract.
^ You can find Cannoli tubes at House or Robins Kitchen, or use something of a similar size that won't melt in hot oil.
1. If your food processor leaves a bit of unmixed flour under the bade, tip out the dough and remaining flour and knead by hand, then put it back in the processor and give it another mix for a few seconds.
2. We recommend using a pasta maker if you have one. It will make it much easier to get the dough to the right thickness. Also, avoid trying to fold the edges back if the sides are uneven. You'll unknowingly create air pockets that will pillow once in the oil.
3. The oil gets very hot, so be careful of splatters. If you have an induction cooktop (like our resident baker) it's best to heat the oil up and then turn it down to 3 or 4 to make sure the shells don't overcook.
If you want to add a little bit extra to the cannolis, you can sprinkle a little bit extra Ginger n Spice on the ends, add some chocolate chips, chopped almonds, or anything you desire.
What are your favourite cannoli toppings? Let us know in the comments below.
