Take a culinary journey inspired by Italian flavors and try crispy cannoli with a velvety, refreshing cream.
Ingredients
Dough
- White wine – 80 ml
- Powdered sugar – 100 g
- Butter – 50 g
- Wheat flour – 250 g
- Eggs – 2 pieces
Ricotta Cream Filling
- Powdered sugar – 2 teaspoons
- Lime – 1 piece
- Ricotta cheese – 250 g
- Heavy cream (36%) – 100 ml
Preparation
Step 1: Kneading the Dough Knead the dough from all the ingredients, working it thoroughly. Wrap in plastic wrap and refrigerate for about an hour.
Step 2: Rolling Out the Dough and Forming Tubes Take the dough out of the refrigerator, roll it out very thinly, and cut out circles (6-7 cm in diameter) using a bowl. Wrap the circles around metal tubes, ensuring the edges are sealed to prevent them from coming apart during frying.
Note! The cannoli dough must be rolled out very thinly (about 1.5-2 mm).
Step 3: Frying the Dough Fry the dough wrapped around the tubes in deep oil, ensuring the entire tubes are submerged in the oil.
Step 4: Preparing the Ricotta Filling Whip the heavy cream until stiff. Mix the ricotta cheese with powdered sugar, lime juice, and zest, then gently fold in the whipped cream. Chill the prepared cream in the refrigerator for about 20 minutes.
Step 5: Serving Cannoli It’s best to fill the cannoli just before serving to ensure the pastry remains very crispy and the cream is cool and fluffy.
