Easy traditional Cannoli recipe with ricotta cream, pistachio and candied fruit. This easy to follow recipe with secret tips and tricks will help you to make them perfect every single time 😀
Cannoli is one of the most popular Italian desserts in the entire world, so we hope you're going to enjoy them too.
Recipe:
120g flour, plus extra for dusting
pinch of salt
1 tablespoon of caster sugar
1/4 of teaspoon of cinnamon
4 tablespoons apple vinegar (for traditional recipe use Marsala wine or some other red wine)
1/2 teaspoon of cocoa powder
15 g butter
2 eggs, beaten (save some egg white for sticking the doe on a cannoli mould)
Filling
250 g of ricotta, drained for 24 hours in the fridge
5-6 tablespoons of caster sugar
2 tablespoons of cream (unbeaten)
2 tablespoons of chopped candied fruit or nuts, chocolate or any other sprinkles
Tools:
Cannoli moulds
Method:
Combine the flour, salt, caster sugar, cinnamon, cocoa powder in the bowl.
Add the butter and rub it in.
Add vinegar and eggs and knead.
Place the doe into the fridge for at least half an hour.
Then roll and flat the doe on a lightly floured surface till it's about 2 mm thick.
Cut the circles in a doe with the cutter of 8-10 cm diameter.
Oil the cannoli moulds.
Take each doe circle and wrap it around the cannoli mould.
Use some egg white to stick the doe ends on the cannoli mould.
Fill deep pot with the sunflower oil.
The oil temperature should be around 180 degrees Celsius (tip: use a wooden spoon to find out if the oil is ready. If there are oil bubbles around the spoon then its all set).
Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about up to 1.5 minutes or less and should be visibly golden brown.
Carefully take each one out of the oil using the tongs or a fork and place the cannoli with the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180 degrees Celsius at all times and doesn’t get any hotter. You can use a thermometer if you wish to be in the control.
Leave to cool and harden. Make ricotta and place candied peel or any other sprinkles that you wish. Serve immediately.
Негізгі бет Traditional Cannoli Recipe With Secret Tips and Tricks
Пікірлер