Cannoli

Cannoli
cannoli1 Ingredients for 18 Cannoli (provide bamboo tubes)

For the dough:

500g de farine
1 egg yolk (keep the white paste Cannoli)
70g of the butter
50g sugar
210g de vin blanc

of frying oil

cannoli2 For the chocolate cream:

250g of cottage cheese
1 egg yolk
2 teaspoons cinnamon
70g sugar
20g cocoa

cannoli 3 For the vanilla cream:

250g of cottage cheese
1 egg yolk
50g brown sugar
1 teaspoon vanilla extract

cannoli 4 Mix all ingredients for dough. Knead well and make a ball.
cannoli 5 Spread batter, using a bowl. Cut round.
cannoli 6 Take your bamboo tubes and place them in the center of the circle.
cannoli 7 Roll up the dough for Bamboo and paste with a little egg white.
cannoli 8 Ask in the hot frying oil with your bamboo pulp. Once cooked place them on absorbent paper. Once slightly cooled gently remove the bamboo. Again with the rest of the dough.
cannoli 9 If the Cannoli is not well knit, it opens with cooking.
cannoli 10 Mix all ingredients of the chocolate cream.
cannoli 11 Mix all the ingredients of vanilla cream.

By means of a pastry bag filled with a side of the Cannoli cream and vanilla on the other side the chocolate cream. Dust with icing sugar.

cannoli Serve immediately, a delight. Do not fill too far in advance the Cannoli with the cream, pour garder le côté croustillant du Cannoli.

I learned this recipe from my dear uncle “mimi” and he also offered me the bamboo to achieve.

I hope you enjoy this Italian dessert.



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