Kannoli tal-irkotta (Baked Version)



For the pastry:

For the filling:


For the pastry:

Sift together flour, sugar, cinnamon, cocoa and salt.

Cut lard in with a pastry blender until the pieces are the size of small peas.

Stir in eggs.  Blend in the  cold water and Marsala.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

Add additional flour, if needed, to get a smooth dough.

Wrap in plastic wrap and refrigerate 30 minutes.

Set out 6 aluminum cannoli tubes.

Preheat the oven at 180°C.

Cut an oval shaped pattern from cardboard about 15 x 10 cm.

Roll chilled dough on a lightly floured surface to 1/2 cm thickness.

Place the cardboard pattern on dough and cut out as many as will fit on the dough.

Wrap dough loosely around tubes slightly overlapping opposite ends.

Seal ends by brushing with egg white and pressing together.

Brush with the eggwash and bake for 20 minutes or until golden brown.

Cool slightly and remove the tubes.  Cool shells completely.

For the filling:

In a bowl combine all the ingredients (except the candied fruit) until getting an uniform mixture.

Add the candied fruit and stir until just combined. Keep refrigerated until ready to use)

Using a pastry bag or a small spoon, fill the shells with the filling from both ends.

Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.

Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar (we ommited this).