Cannoli is one of the most famous Italian desserts. These are crispy, golden tubes, filled to the brim with sweet cream. They come from Sicilywhere they were created as a symbol of carnival, and today they can be bought in every confectionery shop – from Palermo to Catania. Traditionally, they are stuffed with ricotta creamoften with the addition of candied orange peel, vanilla or dark chocolate. However, in many places you can also try the version with pistachios, limoncello, chocolate cream or with the addition of nuts. The perfect cannoli has a thin, flaky dough and a filling so light and delicate that it melts in your mouth. They taste best immediately after preparation.
Ingredients:
Tubes:
- 250 g of wheat flour,
- 75 ml Marsala wine,
- egg in size L or XL,
- 2 tablespoons of cold butter,
- a spoon of sugar,
- 1/2 teaspoon ground cinnamon,
- 1/4 teaspoon of salt.
Filling:
- 700 g sera ricotta,
- 60 g of powdered sugar,
- zest of 1 lemon.
Additionally:
- protein for spreading,
- frying oil,
- chopped pistachios for decoration,
- dessert chocolate for decoration.
How to do it:
Prepare the tubes. Sift the flour with salt, cinnamon and sugar into a large bowl. Add the butter and crush it with a fork or blender until crumbs form. Add the egg and wine – mix until the ingredients are combined. Knead the dough for a few minutes until smooth. Form a ball of dough, wrap it in cling film and put it in the fridge for an hour.
On a lightly floured surface, roll out the dough to a thickness of 1-2 mm. Cut out 10 cm diameter circles and set aside. Roll out the dough again and repeat until you have used all of it.
Heat about 5 cm of oil in a deep pot or fryer until it reaches a temperature of 160-180 degrees Celsius. Line a baking tray or large plate with paper towels and lightly grease cannoli tube tins with oil. Beat the egg whites in a bowl.
Roll out each circle of dough again into a slightly oval shape, 12 cm in diameter. Wrap the cake around the tin, brush one edge with egg white, then overlap the edges and press gently to seal.
Add 2 – 3 cannoli at a time and fry for about 2 minutes or until golden brown, turning them so that they brown evenly. After baking, place them on a paper towel. Leave to cool.
Prepare the filling. Place the ricotta cheese in a strainer in the refrigerator, straining out excess moisture, for at least 30 minutes. Put it in a bowl, add powdered sugar and sharp lemon or orange zest. Combine everything and chill in the fridge until ready to use.
Assemble the tubes. Melt half of the chocolate in a water bath and grate the other half on a large-hole grater. Dip the ends of each Sicilian tube in chocolate and set aside to dry. Place the ricotta filling into a pastry bag fitted with a large tip and fill each tube. Sprinkle both ends with chopped pistachios and top with grated chocolate. Additionally, you can sprinkle everything with powdered sugar.
Serve the dessert immediately or after cooling it slightly in the fridge.
Source: Terazgotuje.pl
