My Favorite Cannoli

Nadia GalinovaNadia Galinova
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My Favorite Cannoli
Image: Kulinarna mreja
03/08/2021
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Preparation30 min.
Cooking20 min.
Тotal50 min.
Servings12
"Theyre now officially our favorite cannoli too, which we look forward to trying today"

Ingredients

measures

How to cook

The recipe is for 12 cannolis.

Knead the dough, wrap it with cling film and leave for at least 2 hours in the refrigerator.

When you take out the dough, you need to roll it out into a very thin crust and cut out circles (with a glass) with a diameter of 2.8-3.9″ (7-10 cm) from it.

Each is rolled around metal tubular shapes, dry cannelloni or cylinder-wrapped aluminum jar lids.

The ends are stuck together with a bit of the egg whites. In a deep pan with heated oil, fry them with the molds they're wrapped around until they aquire a brown color.

While they're warm, remove them from the molds and allow them to cool.

The cream is made from ricotta, powdered sugar, raisins, orange peel, pieces of dark chocolate - you can add as much of everything as you like.

Fill the fried cannoli, decorate them as desired and sprinkle them with powdered sugar.

I hope you enjoy my favorite cannoli

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