Italian Cannoli
A very famous Italian dessert freshly made with bitter chocolate, candied orange and citron, cocoa, pistachio nuts, fresh ricotta blended with white wine and coffee powder. This recipe yields 3- 4 servings.
Italian Cannoli
Ingredients
- crushed pistachio nuts
- 2 tbsp chopped bitter chocolate
- 2 tbsp candied orange and citron
- 1 tbsp orange essence
- 250 g fresh ricotta
- 1 tsp coffee powder
- 1 tsp cocoa
- dry white wine
- 2/3rds cup icing sugar (powdered sugar)
- 150 g flour
- yolk
- peanut oil
- almond oil
- 1 tbsp sugar
- 1 pinch salt
- 1 tbsp butter
Directions
- 1. First, to make the pastry case: Place the flour, cocoa, coffee powder, a pinch of salt and the sugar on a pastry board or work surface and mix.
- 2. And then, form a well and work in the smoothed butter and enough wine to make a firm dough. Also, form a ball wrap in cling film and refrigerate for an hour.
- 3. For the Filling, dice the candied fruit and the chocolate.
- 4. After that, sieve the ricotta and then whisk in the icing sugar, the orange essence and then add the candied peel and chocolate dice. Refrigerate.
- 5. Next, for the Cannoli case, roll out the pastry and using a round 9′/18cm pastry cutter, cut 18 disks, kneading the dough each time.
- 6. And then, stretch each disk out into an oval, brush with almond oil and roll around the bamboo or tin tubes. Brush with a little egg yolk where they overlap and press down to make them stick properly. Lift the ends of the pastry slightly curling them back.
- 7. Meanwhile, heat the peanut oil in the frying pan and deep fry the cannoli, two at a time. When they are golden brown remove them and drain on kitchen paper.
- 8. As soon as they cool enough to be able to hold them in your fingers, remove them from the tubes, oil the tubes again and wrap them in more pastry to fry some more.
- 9. For assembling the cannoli, fill only the cannoli when you are ready to eat them or they go soggy. Decorate the ends with a little crushed pistachio nut
- 10. Lastly, Italian Cannoli is ready to serve!
ENJOY!
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