Cannoli Recipe
Very tasty cookies are not cookies, cakes are 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 up.
Servings
8
Cook Time
40minutes
Servings
8
Cook Time
40minutes
Ingredients
Dough:
Filling:
Instructions
  1. 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.
  2. Pour the twice-sifted flour into the chopper bowl.
  3. Fine sugar.
  4. A pinch of cinnamon and salt.
  5. 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.
  6. In pulse mode, erase everything to a crumb. It’s very fast.
  7. Add the eggs to the crumbs. One whole and one yolk. They should be cold.
  8. Mix the beans until smooth.
  9. Pour in the wine. Nothing can replace it. The wine should be sweet and strong.
  10. Stir again.
  11. Put the dough in a bowl and roll it into a ball. Cover with plastic wrap and refrigerate to rest for 2 hours.
  12. While the dough is cooling, prepare the cream.
  13. Clean the white layer (it is bitter).
  14. Cut into small cubes.
  15. Rub the ricotta through a sieve.
  16. Sift the powdered sugar.
  17. Add the zest.
  18. Stir with a spatula and let it brew for 30 minutes.
  19. Peel the pistachios.
  20. Cut them with a knife.
  21. 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.
  22. Cut out 10 cm (ideally round, but I don’t have it) to cut out the blanks.
  23. For baking cannoli, special tubes are needed.
  24. Roll out the blanks into ovals slightly.
  25. Wrap the blanks around the tubes, glue them together with protein, pressing the seam to the table for strength.
  26. Put the tubes in the heated oil.
  27. Frying them in oil, fry until golden brown. Don’t burn it.
  28. Fry them, turning them in oil, until golden brown.
  29. 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.
  30. Topping can be any – crushed chocolate, almonds or hazelnuts, or coconut chips. And the classic way is pistachios.
  31. We decorate our cannoli.
  32. You can invite guests. Although, what kind of guests are now, we’ll eat everything ourselves!
  33. Enjoy your tea!
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