• Cooking oil spray, for greasing
• 250g plain flour
• 2 tsp cocoa powder
• 2 tsp instant coffee powder
• 30g margarine, melted
• 2 Tbsp white wine vinegar
• 2 Tbsp water
• 1 egg
• Plain flour, for dusting
• 1 eggwhite
• Vegetable oil, for frying
• Sweetened ricotta, thick vanilla custard or sweetened cream cheese, for filling
• Melted chocolate, to decorate
• Chopped nuts, to decorate
Note: Allow 30 minutes chilling time
Lightly grease 6 tinned metal cannoli tubes with cooking oil (see Note, below). Combine flour, cocoa and coffee in a large bowl. Add margarine and stir to combine. Add vinegar, water and egg and stir to combine.
NOTE: Tinned metal cannoli tubes are available from homeware and department stores, as well as online. Tinned tubes work better than the steel variety, because they’re not as heavy, so the cannoli won’t burn on the bottom of the saucepan.
Turn out dough onto a lightly floured surface and knead until very smooth. Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
Remove plastic wrap from dough, then roll out to 2mm thick using a pasta machine. Cut out 18 disc shapes from dough using an 8cm cookie cutter. Wrap discs around 6 prepared tubes and brush with a little eggwhite to seal.
Heat vegetable oil until it reaches 180C on a cook’s thermometer. Cook, turning several times for 2 minutes or until puffed and crisp. Drain on paper towel, remove tubes and reserve. Repeat with remaining dough discs, re-greasing tubes after each batch, to make 16 cannoli.
Fill a piping bag with chosen filling of custard, ricotta or cream cheese and pipe mixture into cannoli. Top with chocolate and nuts. Set aside for a few minutes to allow chocolate to set. Serve.