Cannoli with ricotta
The recipe is for 25 pieces
🍪 Cannoli batter:
280 grams of flour (10 oz)
1/2 tsp. cinnamon (powder)
30 g powdered sugar (1 oz)
40 g of butter (1.3 oz, 82% fat content)
50 gr. eggs (1 egg)
30 gr. egg white (1 egg)
50 ml white dry wine (1.8 fl.oz)
10 g. vinegar (0.3 oz, 9%)
salt
Make the dough:
✅ In the bowl of a food processor, combine the flour, powdered sugar, cinnamon, salt, mix, add the cubes of cold butter. Mix until crumbly.
✅Add the egg and egg whites and mix.
✅ Pour in the wine and vinegar, stir again, and knead the dough by hand.
✅ Wrap the dough in clingfilm and leave in the fridge for 2 hours.
✅ Roll out the rested dough 1-2 mm thick.
Cut out circles using an 8 cm diameter mold, finish rolling out the dough if necessary.
✅ Wrap the dough around the metal mold, dabbing water on the joint to make sure it sticks together well.
✅ Deep-fry the cannoli.
Place the finished cannoli on a paper towel. remove the cooled cannoli from the mold.
🍥 Ricotta cream:
500 g ricotta (1 lb + 1.8 oz)
120 g powdered sugar (4.3 oz)
zest of 1 lemon (orange, lime).
* Ricotta should be fat
* For the cream to hold its shape you can also add 20-30% of mascarpone to the mixture
Let's prepare the cream.
✅Combine the ricotta, powdered sugar and lemon zest in the bowl of a food processor and whisk.
✅Transfer into a pastry bag, fill cannoli.
Fry:
500 ml vegetable oil (16.7 fl.oz)
🍫 Decor:
100 g crushed pistachios (3.6 oz, not too fine)
100 gr dark chocolate (3.6 oz, crushed)
100 gr powdered sugar (3.6 oz)
1/2 tsp. cinnamon (powder)
Decorate with pistachio and chocolate, sprinkle with powdered sugar and cinnamon.