Ingredients
Dough:
- 260 gram Flour wheat / Flour
- 25 gram Sugar
- 1 piece Chicken egg
- 50 gram Dessert wine
- 15 gram Fat melted
- 1 liter Vegetable oil for deep frying
- 1 piece Egg yolk
- 1 pinch Salt
- 1 pinch Cinnamon
Filling:
- 500 gram Ricotta cheese
- 70 gram Sugar powder
- 30 gram Pistachios
- 1 teaspoon Orange zest
Instructions
- Prepare all the necessary ingredients. The fat should be from the freezer. Eggs and wine from the refrigerator. From the equipment we will need a chopper and a slow cooker.
- Pour the twice-sifted flour into the chopper bowl.
- Fine sugar.
- A pinch of cinnamon and salt.
- Iced planed lard. You can't buy it from us. I cooked it myself in a slow cooker. Just simmer the fat for 1.5 hours on the "Quenching" mode, and then pour it into jars and cool in the refrigerator. Then I'll fry the potatoes.
- In pulse mode, erase everything to a crumb. It's very fast.
- Add the eggs to the crumbs. One whole and one yolk. They should be cold.
- Mix the beans until smooth.
- Pour in the wine. Nothing can replace it. The wine should be sweet and strong.
- Stir again.
- Put the dough in a bowl and roll it into a ball. Cover with plastic wrap and refrigerate to rest for 2 hours.
- While the dough is cooling, prepare the cream.
- Clean the white layer (it is bitter).
- Cut into small cubes.
- Rub the ricotta through a sieve.
- Sift the powdered sugar.
- Add the zest.
- Stir with a spatula and let it brew for 30 minutes.
- Peel the pistachios.
- Cut them with a knife.
- Pour 1 liter of refined oil into the bowl of a slow cooker. Select the "slow cooker" 170C mode. 1 hour. Wait until the oil reaches the desired temperature by measuring it with a temperature sensor. Roll out the remaining dough to a thickness of 1.5 mm.
- Cut out 10 cm (ideally round, but I don't have it) to cut out the blanks.
- For baking cannoli, special tubes are needed.
- Roll out the blanks into ovals slightly.
- Wrap the blanks around the tubes, glue them together with protein, pressing the seam to the table for strength.
- Put the tubes in the heated oil.
- Frying them in oil, fry until golden brown. Don't burn it.
- Fry them, turning them in oil, until golden brown.
- Fill the cannoli with cream from the bag with the nozzle. It is impossible to pre-fill the tubes, they will get wet immediately before serving.
- Topping can be any - crushed chocolate, almonds or hazelnuts, or coconut chips. And the classic way is pistachios.
- We decorate our cannoli.
- You can invite guests. Although, what kind of guests are now, we'll eat everything ourselves!
- Enjoy your tea!