Cannoli are iconic Italian pastries hailing from Sicily, consisting of crispy fried pastry shells filled with a sweet and creamy ricotta cheese filling. Here's a traditional recipe for making Cannoli:
*Cannoli:*
*Ingredients:*
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 1/2 cup Marsala wine or white wine
- Vegetable oil, for frying
For the Ricotta Filling:
- 2 cups whole milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Candied fruit, chopped pistachios, or powdered sugar, for garnish (optional)
*Instructions:*
*1. Prepare the Cannoli Dough:*
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Add the cold pieces of butter to the flour mixture and use your fingertips to rub the butter into the flour until it resembles coarse crumbs.
- Gradually pour in the Marsala wine, stirring with a fork or wooden spoon, until a dough forms.
- Turn the dough out onto a lightly floured surface and knead it until smooth and elastic, about 5-7 minutes.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
*2. Roll and Fry the Cannoli Shells:*
- Divide the rested dough into two portions. Roll out each portion of dough on a lightly floured surface until very thin, about 1/8 inch thick.
- Use a round cutter or glass to cut out circles of dough. Wrap each circle of dough around a metal cannoli tube, overlapping the edges slightly, and press to seal.
- In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the cannoli shells in batches until golden brown and crispy, about 2-3 minutes. Use metal tongs to carefully remove the shells from the oil and transfer them to a paper towel-lined plate to drain and cool.
*3. Prepare the Ricotta Filling:*
- In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Fold in the mini chocolate chips until evenly distributed.
*4. Fill the Cannoli Shells:*
- Once the cannoli shells have cooled completely, carefully remove the metal tubes from the shells.
- Use a spoon or piping bag to fill each cannoli shell with the ricotta filling. Fill each end of the shell, leaving a bit of space at the ends.
*5. Garnish and Serve:*
- If desired, garnish the ends of the cannoli with candied fruit, chopped pistachios, or a dusting of powdered sugar.
- Serve the cannoli immediately to enjoy the crispy shells and creamy filling at their best.
*6. Enjoy:*
- Indulge in the deliciousness of homemade Cannoli, a beloved Italian treat perfect for special occasions or anytime you're craving something sweet and satisfying!
Cannoli are best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Just be sure to wait to fill them until just before serving to maintain their crispiness.
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