Strawberry Cannoli

1. Place the flour in a mixing bowl and make a well in the centre. Add all the remaining dough ingredients and knead thoroughly with your hands to form a homogeneous, firm dough. Knead the cannoli dough into a ball and leave to rest in the fridge for about 1 hour, wrapped in cling film.

2. Meanwhile, mix the strawberry cream cheese vegan alternative with vanilla sugar until creamy and add the freshly grated zest of one lemon. Wash the strawberries thoroughly and cut into very fine cubes. Fold the strawberry pieces and finely chopped pistachio nuts into the strawberry cream cheese.

3. Beat the whipped cream vegan alternative on a medium speed until semi-stiff. Add the cream stiffener vegan alternative and continue beating until the cream alternative is firm and gently fold this into the strawberry cream cheese alternative. Chill the creamy mixture in the fridge for about 30 minutes.

4. Roll out the cooled cannoli dough on a thoroughly floured work surface with a rolling pin until paper-thin (the dough should yield a good 10 cannoli rolls) and cut into squares about 10 x 10 cm. Brush each cannoli tube with a little sunflower oil and fold the dough squares diagonally around the tube shapes, brushing the overlapping ends of the dough with a little water to hold them together.

5. Heat the sunflower oil in a high pan or pot. Place the cannoli tubes wrapped in batter individually on a perforated spoon and carefully slide them into the hot vegetable fat. Fry the cannoli for a few seconds and immediately remove from the fat with the spoon as soon as they are golden brown. Place the finished cannoli on kitchen paper to drain and leave to cool.

6. Remove the tubes from the cooled cannoli. Pour the cold strawberry cream filling into a piping bag and fill the cannoli pastry rolls. Dust the strawberry cannoli generously with icing sugar before serving.