scirocco cafe bar & grill

canoli shells

3 cups plain flour sifted                     

2 eggs

3 egg yolks

1 teaspoon grated orange rind

¼  cup marsala

1/3 cup water

1 egg white

Method

Mix together 1 cup of flour and 3 egg yolks until it resembles breadcrumbs.

Add the remaining flour, eggs, orange rind, marsala and enough water
to make a soft dough. 

Knead lightly until smooth then cover with cling wrap and 
refridgerate for 1 hour.

Roll out until 2 mm thick, cut into squares approx10cm X 10cm 
and wrap around bamboo tubes, brush with egg white to secure. 
Deep fry until golden and allow to cool. 




vanilla custard

½ tin condensed milk

6 tablespoons cornflour

3 egg yolks

2 cups milk

1 vanilla bean split in two

2 tablespoons cold butter

Method

Gently heat in a saucepan condensed milk, egg yolks, milk, 
vanilla bean and cornflour (dissolved in a little bit of milk first).     

Bring to the boil and simmer for 2 mins until thick and lump free. 
Stir in the cold butter and allow to cool.

To assemble;

Fill the canoli shell with the cooled custard and dust liberally with icing sugar.