Cannoli is one of the famous Italian sweeteners in Sicily, and its fame has spread to Europe and the United States, and cannoli dessert is characterized by its crunchy dough that we offer with this recipe in a quick way
first way to make cannoli:
150 g flour
25 g sugar
spoon white vinegar
a sprinkle of cinnamon
vegetable oil for frying
500 g ricotta cheese
100g cream chantilly
3 tablespoons of powdered sugar
40 g chocolate
sugar for decoration
grated pistachio for decoration
We begin to prepare the fingers by mixing all the ingredients in one large bowl, then add a spoonful of cold water to it, then start kneading well until we get an elastic dough, then wrap it in plastic wrap and leave it for an hour.
gently roll the dough up, cut it into circles, and wrap it around a metal tube until it becomes empty fingers inside.
In a frying pan, put the frying oil to heat over high heat, and start frying the fingers until they are brown.
To prepare the filling, mix all the ingredients in a large bowl and add 1/4 cup of lukewarm water to it.
Mix the ingredients with an electric mixer or by hand. When it thickens, put it in a cream bag and leave it in the refrigerator for 30 minutes.
Finally, we stuff the fingers with cream and decorate them with powdered sugar and grated pistachios until they are ready to eat.
Note: You can also fill your fingers with light chocolate, cream or whatever you like.
The second way to make cannoli:
¼ cup of white sugar
¼ teaspoon of salt
3 tablespoons Butter
3 cups flour
2 tablespoons cold water
2 tablespoons of vinegar
1 teaspoon ground cinnamon
1 egg white, beaten, for brushing
¼ cup chopped pistachios
3 cups ricotta cheese
1 ¼ cup white sugar
cup of melted chocolate chips
2 teaspoons of vanilla
In a pastry mixer, mix the flour, sugar, cinnamon and salt, then add the Butter and mix well, then add 2 eggs, vinegar and cold water until a dough forms.
Wrap the resulting dough in wax paper, transfer to the refrigerator to cool for about half an hour, then make 1/2 -inch-thick slices, roll them into a hollow cylindrical shape,Glue the edges with egg white
Fry the cannoli rolls in hot oil until golden, then transfer to a paper towel to absorb excess oil.
Mix ricotta cheese, sugar and vanilla until smooth and creamy, Filling cannoli sticks with pastry bag
Dip the tips of the cannoli in the melted chocolate and chopped pistachios until completely covered, then transfer to the refrigerator to freeze, ready to serve.
The third way:
2 large eggs
1 teaspoon vanilla
1/2 teaspoon orange
3 tablespoons of water
3 tablespoons vinegar
3 cups flour
1 small pinch of bicarbonate of soda
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
4 tablespoons butter
1 large egg white
1 package of ricotta cheese
2-4 tablespoons fine powdered sugar
1 cup cream
1/2 teaspoon orange peel
Pistachio, crushed chocolate, powdered sugar
In a small plate , place eggs and vanilla. Stir the eggs with a fork until combined. Add lemon peel and two tablespoons of ice water and vinegar.
In the bowl ,add the flour, bicarbonate of soda, salt, sugar, cinnamon, and butter. Mix on medium speed .
add the egg mixture to the dough. Gradually add the rest of the water at the dough.
Take a piece of dough. On a floured surface, roll the dough into a medium-sized circle.
Roll the dough onto a cannoli roller and secure one end with a little beaten egg white.
In a frying pan, put some oil. Place the skillet over a medium heat to heat the oil well.
Put the roller of the cannoli into the hot oil and wait a few seconds until the dough is golden.
remove the cannoli from the oil and discard the roller. Leave the cylinder to cool completely
In a mixing bowl, put cheese, sugar, cream, and orange peel. mix on medium speed until a soft, fluffy cream forms.
Using a small spoon, fill the cannoli pieces with the cream.
Garnish the cannoli with pistachio or chocolate. Sprinkle a little icing sugar over the cannoli and serve immediately.