PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Ingredients (Dough):
- 2 cups 00 flour (250gr)
- 1 ¼ tsp. cocoa
- 1 tsp. instant coffee
- 1 pinch of salt
- 4 teaspoons of sugar
- 2 tbsp. butter (t. piece)
- 150 ml Marsala, Port or red wine
- Vegetable oil for frying
Ingredients for stuffing:
- 225 g ricotta cheese
- ¼ cup of 35% cream
- 2-3 tbsp of powdered sugar
- 4 teaspoons vanilla extract or the seeds of a vanilla bean
- 80 g small diced candied orange, lemon or grapefruit
*If you wish, you can replace the candied citrus fruits with 50 gr of crushed dark chocolate
This is Elena’s favorite!
PREPARATION:
Dough method:
- In a bowl, sift flour, cocoa, coffee, salt and sugar
- Add butter and cut in
- Add wine (100 ml) and the rest if necessary.
- Work by hand until you obtain a firm and elastic dough.
- Roll out to 3 mm thickness and cut into 6 cm squares with a cutter to obtain small cannoli.
- For larger cannoli, cut into 12 cm squares using a pastry cutter
- You can also use your dough machine to roll out your cannoli dough.
- Roll out the dough to thickness #2 for the Imperia machine and thickness 5-6 for the Marcato machine.
- Work the scraps until you have no more dough.
- Heat vegetable oil to 190° C (375° F) in a large saucepan or deep fryer.
- Place cannoli mold diagonally across the center of the dough square.
- Fold the 2 ends of the dough over the pan and glue them together with a little egg white.
- Do not overtighten the dough on the pan as you will have difficulty removing the pan once the cannoli are fried.
- Fry a few cannoli at a time in hot oil for about 3 to 4 minutes. Remove from oil and transfer to paper towels. Let cool and unmold gently.
Stuffing method:
- In a bowl, mix the ricotta cheese and all the ingredients until you have a smooth paste. If the mixture is too dry, add a little cream (it depends on the moisture in the ricotta)
- Using a pastry bag and a fluted tip, fill the rolls with dough at each end.
- Sprinkle it with powdered sugar and serve.
