Cannoli are originally a delicacy from beautiful Sicily, it is their traditional dessert that over time spread to the whole of Italy — It goes fantastically with coffee or after a meal. Children love him very much. Preparation is simple and fast. Follow recipe.
Ingredients: simple, total time: 50 min. 12 cannoli
Mini Cannoli Dough:
150 g all-purpose flour
2 teaspoons of granulated sugar
1/4 teaspoon cinnamon/ optional
1 Tablespoon of butter
1/2 teaspoon vanilla extract
70 ml mineral water
Ricotta filling:
350 g of ricotta cheese
2 Tablespoon powdered sugar
pinch of salt
1/2 teaspoon vanilla extract
1/2 orange peel grated
1 lemon peel grated
For the garnish:
candied orange peel
candied cherries
chopped roasted pistachios
powdered sugar for sprinkling
Preparation:
For Dough:
Mix the flour, sugar, and cinnamon in a food processor until combined. Add the cold butter cut into cubes and mix until you get smaller grains of butter. After that, add vanilla extract and mineral water and mix again, until you get a crumbly dough.
Transfer the dough to a deep bowl and mix by hand until you get a uniform dough. Do not knead and add water, because the dough should be drier.
Wrap the dough in transparent foil and leave it in the refrigerator to rest for 30 min.
Flour the work surface and roll out the dough to a thickness of 3 mm.
Use an 8 cm mold to roll out the dough. Stretch each round part slightly to form an oval shape.
Cannoli is easy to shape, moisten one side of the dough, take cannoli molds and wrap around them, the wet side must lay on the mold.
Bake the prepared cannoli with the molds at 190 °C, until they take on a golden brown color.
After they are ready, remove them from the mold by pushing them in one direction while holding the cannoli, and then removing them in the opposite direction.
The finished cannoli can be packed in a box and kept for up to 4 days before preparation.
Cream:
The day before making the cannoli, put the ricotta in cheesecloth so that all the liquid can come out of it. Place a heavier object over it and let it drain.
After that, mix the ricotta with powdered sugar, vanilla extract and grated citrus peel and mix into a uniform mixture.
After that, pack the cream in a bag, i.e., a cake syringe, and leave it in the refrigerator for 1 hour.
When the time is up, fill the cannoli with cream, decorate each end of the cannoli with candied orange peel and glazed cherries.
Sprinkle roasted chopped pistachios on top of the filling and sprinkle powdered sugar on top.
You can serve them immediately.
Buon appetito!
NOTE:
You can only, stir the dough twice, no more, during the mixing process.
Keep these desserts in the fridge for up to 4 days.
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