Tagliatelle Cannoli with Cream Filling

Name: Tagliatelle Cannoli with Cream Filling
Yield: 30 pieces
Ingredients: 1 3/4 cups all-purpose flour (220 g); 1 large egg plus 1 egg yolk; 1/4 cup sugar (50 g); 3 1/2 tablespoons melted, cooled butter (50 g); 2 tablespoons Marsala wine (1 oz / 30 ml); 1 pinch salt; For the cream filling; 2/3 cup mascarpone cheese (150 g); 2/3 cup lightly whipped heavy cream (150 g); 2 tablespoons sugar (30 g); Peanut oil for frying; as needed Powdered sugar,

Monica Baroni Chopin @cook_6160366

Tagliatelle Cannoli with Cream Filling

Monica Baroni Chopin @cook_6160366

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Ingredients

30 pieces

1 3/4 cupsall-purpose flour (220 g)
1large egg plus 1 egg yolk
1/4 cupsugar (50 g)
3 1/2 tablespoonsmelted, cooled butter (50 g)
2 tablespoonsMarsala wine (1 oz / 30 ml)
1 pinchsalt
For the cream filling
2/3 cupmascarpone cheese (150 g)
2/3 cuplightly whipped heavy cream (150 g)
2 tablespoonssugar (30 g)
Peanut oil for frying
as neededPowdered sugar,

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Steps

1

Make the cream filling: In a bowl, mix the mascarpone with the sugar until smooth. Gradually fold in the lightly whipped cream, mixing gently from bottom to top. Refrigerate until ready to use.
2

Sift the flour into a bowl, add the salt and sugar, and mix. Make a well in the center. Add the eggs, Marsala, and melted butter. Mix with a spoon as much as possible, then transfer to a work surface and knead by hand until smooth. You can also use a stand mixer with a paddle attachment. Shape into a smooth ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3

Remove the dough from the fridge. Working with one piece at a time, roll it through a pasta machine, gradually thinning it with each pass until you reach the second-to-last setting.
4

Meanwhile, heat the oil to 350°F (180°C). If you have a thermometer, use it; a deep fryer is even better. Otherwise, test the oil by dipping in a wooden skewer—if bubbles form around it, the oil is ready.
5

Cut the rolled dough into rectangles about 8 x 6 inches (20 x 15 cm). Use a pasta cutter to cut each rectangle into tagliatelle strips. Wrap the tagliatelle around cannoli molds and fry in plenty of hot oil (340°F / 170°C).
6

Drain the cannoli on paper towels. Before serving, fill with the mascarpone cream and dust with powdered sugar, or simply dust with powdered sugar.