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Add a photoCannoli are Sicilian pastry desserts. The singular is cannolo which meams "little tube".
Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta.
Making cannoli is a lengthy, but easy process. With the following recipe you will be able to make about 20 "cannoli" or "cialde".
The shell is a dough made of wheat, butter, sugar and other ingredients. It is formed into an oval, wrapped around a dough ring and fried. The shells can be filled with cream by using a spoon or pastry bag. If not served quickly, the shells will lose their crisp texture. The shells should be filled with cream immediately before serving.
Ingredientes
- 200 g plain flour
- 1 tsp chocolate powder
- 1 tsp icing sugar
- 1 tsp cinnamon powder
- 2 tbsp marsala wine
- 20 g strutto (or butter)
- 1 egg + 1 red yolk
- 1 pinch of salt
- Ingredients for filling:
- 700 g of ricotta cheese (preferably sheep)
- 230 g icing sugar
- 100 g grated dark chocolate
Direcciones
- Mix all ingredients until a homogeneous mass and dry, wrap in cling film.
- After an hour or spread with a rolling pin until you get a very thin (about 1 mm).
- Cut circles of a diameter of approx. 10cm, streching further in one hand so as to give a slightly oval shape. Then wrap the circle of dough around the dough ring, brush with little egg white and one end closed by pushing on top. Keep covered with foil to the cooking.
- Deep fry in oil (slightly exceed half the cannoli) to 170 °, dipping on the side of the closure. If the process is correct, there will be many bubbles swell.
- Use paper towels to remove grease.
- Filling:
- Ricotta and chocolate must be cold from the fridge.
- Sieve the ricotta and mix it with sugar, mix the chocolate working the bare minimum.
- The pastries should be filled at the time to serve, to preserve the crispness of the shell intact.
