Sicilian cannoli

Sicilian cannoli


Wheat flour 345 g
Sugar 200 g
Cinnamon powder 1 tsp
Butter 80 g
Red wine 5 tablespoons
Egg chicken 2 pieces
Egg white 1 piece
Vegetable oil to taste
Ricotta cheese 450g
Vanilla extract 2 teaspoons
Orange zest 1 tsp
Caramelized cherry 1 Bank
Candied orange taste
Salt to taste


1. In a large bowl, mix flour, 50 grams of sugar, cinnamon and salt. Add chilled butter, cut into small cubes, and turn the hands crumb mixture. Add the wine and eggs and knead the dough. Put the dough on the table, dusted with flour and knead six to eight minutes. Wrap in plastic wrap and hide for an hour in the refrigerator.
2. Divide the dough into 4 portions and each rolled in pasta machine until the thickness of the layers reaches 1 mm. With Cutter 10 cm cut circles of dough and pass on a baking sheet covered with baking paper. Wrap each circle around a metal cannoli tubes to 2.5 cm in diameter and 10 cm long, fasten the top edge of the beaten egg whites and coat.
3. In the six-liter saucepan pour oil and heat to 180 degrees. Delete some cannoli and fry in oil until bright brown color, a minute or two. Just fry the rest of cannoli, shifting on the grill. Remove the tube from the cooled cannoli.
4. Mix the ricotta, the remaining sugar (150 g), vanilla, cinnamon and zest in a large bowl until smooth cream. Fill cream cooking bag and fill with tubes. Along the edges of the halves to decorate cherries and candied orange.

Sicilian cannoli. Recipe:

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