A wonderful Sicilian dessert made from soft dough, with the addition of ricotta cream, chocolate chips and ground pistachios and hazelnuts. Cannoli frying is baked in hot oil, which subsequently becomes crispy. It is easy to prepare and ready quickly. Only when you start making this dessert, you must mix the ricotta in a colander with a thin cotton cloth placed on it, because it must stand for 12 h in refrigerator and drain well. If you hate doing that and waiting, you can use mascarpone instead of ricotta and there is no waiting, but then the recipe is not in the original. Follow the recipe.
Ingredients: simple, prep. time: 45 min standing. 3h, 18- 19 cannoli
Dough:
250 g all-purpose flour
50 g of granulated sugar
1/4 tsp salt
1/2 tsp cinnamon
45 g soft butter/ diced
1 egg
1 Tbsp vinegar
1 Tbsp cold water / 1 soup spoon of cold water
and:
1 egg white for joining the edges of the shells
6 metal cannoli rollers
Filling:
500 g ricotta
50 g powdered sugar
2 tsp of vanilla extract
50 g of chocolate chips/
or grated chocolate
coarsely chopped pistachios
roasted chopped nuts
Preparation:
Before preparing this dessert, leave the ricotta in a strainer with a thin cloth and let it mash a few minutes, then sit in the refrigerator for about 12 hours, until the liquid has completely drained out of it.
If you hate doing that, you can use mascarpone.
Processing Dough:
Sprinkle the flour in a circle on the work surface and add the other ingredients on description according to it, and in the middle add the 1 egg. Slowly add all the ingredients towards to the middle.
Knead first with a small hand whisk, then switch to manual mixing.
Knead until you get a smooth dough.
When the dough is ready and leaves an impression, cover it with transparent film and let it rest for 2-3 hours in the refrigerator.
After the elapsed time, roll out the dough with a rolling pin to a thickness of 4 mm, use a round mold with a diameter of 8 cm to cut out the shapes of the circles.
Roll out each circle once more to 2 mm thickness.
Wrap around the metal roller.
Brush the edge with beaten egg white and stick with the other edge of the dough.
Fry the 1-2 cannoli prepared in this way, the oil must be hot at 180 °C.
Bake them for 30-60 seconds, and spin them.
When they are done, place them on kitchen paper to absorb excess fat.
Form the rest of the dough into a ball and do the same procedure, until you use up the material.
Now prepare filling.
Filling:
Take the strained ricotta add powdered sugar and vanilla extract, mix with fork until the cream is combined well and without lumps.
You can add chocolate chips, or you don't have to.
Put the mixture in a cake syringe and fill the cannoli from one side and another side. Be careful not to overfill.
Coarsely chop the roasted pistachios and hazelnuts.
Dip half of the prepared cannoli in a bowl with pistachios on both sides.
The other part, cannoli in chopped hazelnuts on both sides.
Place on the tray, and arrange the cannoli, store in the refrigerator to cool.
Buon appetito!
NOTE:
Keep the dessert in the refrigerator for up to 5-6 days.
In addition to pistachios and hazelnuts, you can decorate this cannoli with fresh and dried fruit.
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