INGREDIENTS
- Cannoli dough:
- – 1kg of 0000 flour.
- – 100 g of pork fats.
- – 150 g of sugar.
- – 15 g of cinnamon powder.
- – 3 eggs.
- – 80 cc of water.
- – 100 cc of Marsala.
- Relleno Cannoli:
- – Ricotta 1 kg.
- – Crema 100 g.
- -Zest of 1 orange.
- – Impalpable sugar 80 g.
- For the ideas:
- – Candied orange peel.
- – Chocolate negro.
- – Pure pistachios.
- – Impalpable sugar.
CANNOLI is a typical candy from the Italian area of Sicily, the place it originates. So typical that it is vitally uncommon to discover a pastry store the place a tray of cannoli just isn’t displayed. Stuffed with ricotta, cream, sugar and orange with chocolate and pistachios.
PROCEDURE:
For the mass:
1. Sift the flour into the bowl of the mixer.
2. Add along with the flour, sugar and cinnamon, combine.
3. Add the fats and type a sandblasting combination.
4. Add the eggs, water and marsala, knead till a homogeneous dough is shaped.
5. Let the dough relaxation within the chilly for no less than 3 hours.
6. Roll out very skinny with a pasta machine, minimize circles of roughly 12cm in diameter and line the tubes with the dough.
7. Fry in oil at 180°C till they flip golden brown.
8. Let cool and fill.
For the filling:
1. Filter the ricotta with a material for 3 hours.
2. Combine the ricotta with the cream, sugar and zest, beat till easy, with a mixer or blender.
3. Cool.
4. Place in a sleeve to fill the cannolo.
