Nonna's Lemon Curd Cannoli

  • Nonna's Lemon Curd Cannoli

Nonna's Lemon Curd Cannoli


(makes 10)




150g (1 cup + 1+ 1/2 tbsp) flour

2 tsp Dutched cocoa powder

1 tbsp castor sugar

20g unsalted butter (diced)

60ml (4 tbsp) white wine

1 tbsp Marsala

1 egg (lightly beaten)

oil for greasing cannoli forms

oil for deep frying

3 tbsp toasted and roughly chopped hazelnuts




· Place flour, cocoa and sugar into a bowl and combine.


· Add butter and rub in to make a fine breadcrumb-like mix.


· Add wine and Marsala and mix till ingredients loosely clump together.


· Transfer to a lightly floured surface and knead till smooth.


· Wrap in plastic wrap and chill for 30 minutes.


· Roll pastry to a thickness of 2mm. Cut into 8cm squares.


· To form Cannoli: Lightly oil cannoli forms (Fratelli uses bamboo tubes 10cm long with diameter 2cm; we used kitchen tools with metal handles} and wrap pastry squares around them. Brush one edge with egg wash. Gently press overlapping pastry to join.


· Pour oil into a deep fryer or deep pot and heat to 180°C or till when you place a tiny ball of pastry into oil it rises to the surface and browns. Drop pastry on cannoli forms into oil and fry for 1 minute or till pastry bubbles slightly and darkens. Remove with tongs and drain on paper towels. As they cool remove cannoli from forms.


· To serve: Fill each cannoli with Lemon Custard Filling and sprinkle both ends with hazelnuts. Serve within 2 hours of filling.


Lemon Custard Filling

(makes 500ml)


If you wish flavour with melted chocolate or cooled espresso.




500ml (2 cups) milk

1/2 vanilla pod (cut in half lengthwise)

2 egg yolks

16g (2 tbsp) cornflour

100g (1/2 cup) sugar

2 tsp finely grated lemon zest




· Place milk and vanilla into a saucepan set over a medium heat. Heat to just below boiling.


· Place egg yolks, cornflour and sugar into a bowl and whisk till well combined.


· Pour hot milk into egg yolk mixture and whisk together.


· Pour back into saucepan and place over a medium heat, stirring constantly for 5-8 minutes or till thick and glossy and able to hold its shape.


· Remove from heat, pass through a sieve into a bowl, cover with plastic wrap sitting directly on top and leave to cool. Store in refrigerator.