"LEAVE THE GLUTEN, TAKE THE CANNOLI" 

We woke up and craved cannoli - especially as we follow Amazed Glutenfree on instagram who just makes the most wonderful cannolis.... but as their recipe is (also) secret - and we of course want to use one of our mixes, we tested and ended up with the following fantastic recipe. But yes - we will see if we should do one more "original gangster"-version with lard as well.

This recipe makes 12 cannolis (made with 10cm cannoli "pipes"):

• 90 g Buns & Brioche mix
• 0,5 tbsp egg yolk
• 0.5 tbsp caster sugar
• 0.5 tsp cinnamon
• pinch of nutmeg
• 50g marsala wine (preferably "golden" <1 year). If you only get your hands on dark marsala - switch 1/3 to a sweet white wine instead (or worst case water).

Mix the dry ingredients - then the egg and finally, slowly, the marsala wine. We do this by hand with a sturdy spatula - and when the dough starts coming together, we use our hands (with a plastic glove).

Leave the dough to rest in plastic wrap for about 30 minutes before rolling out the dough paper thin (part of the secret). Cut out with a cookie cutter (10cm) and roll onto the cannoli pipe (first time you roll it onto the pipe, it's good to brush the pipe with a bit of frying oil as well).

Fry in oil at about 175-185 degrees C for 1 minute.

We do a "double filling" of the cannolis...... with a thin knife, we "load" the bottom of the cannoli with pistacchio cream. And then with a spritzer, we fill up the cannoli with a cheesecake vanilla filling made with approx the following recipe:

• 3 tbsp ricotta (only the cheese - not the "watery" part)
• 1 tbsp marscapone
• 2-3 tbsp icing sugar
• 2 tsbp vanilla extract

Mix together and leave to cool for about 30 minutes in the fridge before filling a spritzing / piping ba.