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Print Recipe
Cannoli Recipe
Very tasty cookies - not cookies, cakes - not cakes. Traditional Italian dessert. It is prepared very quickly. You can prepare the dough in advance and store it in the freezer, and if necessary, roll it out and wind it.
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Prepare all the necessary ingredients. The lard should be from the freezer. Eggs and wine from the refrigerator. From technology, we need a shredder and a slow cooker.
    Prepare all the necessary ingredients. The lard should be from the freezer. Eggs and wine from the refrigerator. From technology, we need a shredder and a slow cooker.
  2. Put the twice-sifted flour in the bowl of the shredder.
    Put the twice-sifted flour in the bowl of the shredder.
  3. Fine sugar.
    Fine sugar.
  4. A pinch of cinnamon and salt.
    A pinch of cinnamon and salt.
  5. Icy planed smalets. You can't buy it from us. I made it myself in a slow cooker. Just stoked the fat for 1.5 hours on the "Stew" mode, and then poured it into jars and cooled it in the refrigerator. Then I'll fry the potatoes.
    Icy planed smalets. You can't buy it from us. I made it myself in a slow cooker. Just stoked the fat for 1.5 hours on the "Stew" mode, and then poured it into jars and cooled it in the refrigerator. Then I'll fry the potatoes.
  6. On pulse mode, erase everything to a crumb. This is very fast.
    On pulse mode, erase everything to a crumb. This is very fast.
  7. Add the eggs to the crumbs. One whole and one yolk. They should be cold.
    Add the eggs to the crumbs. One whole and one yolk. They should be cold.
  8. Mix until smooth on the pulses.
    Mix until smooth on the pulses.
  9. Pour in the wine. Nothing can replace it. The wine should be sweet and strong.
    Pour in the wine. Nothing can replace it. The wine should be sweet and strong.
  10. Mix again.
    Mix again.
  11. Put the dough in a bowl and put it in a lump. Cover with cling film and put in the refrigerator to rest for 2 hours.
    Put the dough in a bowl and put it in a lump. Cover with cling film and put in the refrigerator to rest for 2 hours.
  12. While the dough is resting, make the cream.
    While the dough is resting, make the cream.
  13. Peel the white layer (it is bitter).
    Peel the white layer (it is bitter).
  14. Chop into small cubes.
    Chop into small cubes.
  15. RUB the ricotta through a sieve.
    RUB the ricotta through a sieve.
  16. Sift in the powdered sugar.
    Sift in the powdered sugar.
  17. Add the zest.
    Add the zest.
  18. Mix with a spatula and allow to infuse for 30 minutes.
    Mix with a spatula and allow to infuse for 30 minutes.
  19. Peel the pistachios.
    Peel the pistachios.
  20. Chop them up with a knife.
    Chop them up with a knife.
  21. Pour 1 liter of refined oil into the bowl of the slow cooker. Select the "slow-Cooker" mode 170C. 1 hour. Wait until the oil reaches the desired temperature by measuring it with a temperature probe. Roll out the rested dough to a thickness of 1.5 mm.
    Pour 1 liter of refined oil into the bowl of the slow cooker. Select the "slow-Cooker" mode 170C. 1 hour. Wait until the oil reaches the desired temperature by measuring it with a temperature probe. Roll out the rested dough to a thickness of 1.5 mm.
  22. Cut out 10 cm (ideally round, but I do not have it) to cut out the blanks.
    Cut out 10 cm (ideally round, but I do not have it) to cut out the blanks.
  23. Special tubes are needed for cannoli baking.
    Special tubes are needed for cannoli baking.
  24. Slightly roll up the blanks to ovals.
    Slightly roll up the blanks to ovals.
  25. Wrap the workpieces around the tubes, glue them together with protein, pressing the seam to the table for strength.
    Wrap the workpieces around the tubes, glue them together with protein, pressing the seam to the table for strength.
  26. Put the tubes in the hot oil.
    Put the tubes in the hot oil.
  27. Turning them in the oil, fry them until Golden brown. Don't burn it.
    Turning them in the oil, fry them until Golden brown. Don't burn it.
  28. Turning them in the oil fry them until Golden.
    Turning them in the oil fry them until Golden.
  29. Fill the cannoli with cream from the bag with the nozzle. You can not pre-fill the tubes, they will get wet, just before serving.
    Fill the cannoli with cream from the bag with the nozzle. You can not pre-fill the tubes, they will get wet, just before serving.
  30. Topping can be any-chopped chocolate, almonds or hazelnuts, or coconut shavings. And in the classic way-it's pistachios.
    Topping can be any-chopped chocolate, almonds or hazelnuts, or coconut shavings. And in the classic way-it's pistachios.
  31. Decorating our cannoli.
    Decorating our cannoli.
  32. You can invite guests. Although, what are the guests now, we will eat everything ourselves!
    You can invite guests. Although, what are the guests now, we will eat everything ourselves!
  33. Enjoy your tea!
    Enjoy your tea!

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