Shopping list
300g flour
30g sugar
30g cold butter cubes
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 egg + 1 egg white, lightly beaten
frying oil
30 g icing sugar + extra for dusting
1 teaspoon vanilla + 1/2 cinnamon
1/2 teaspoon orange zest
250g ricotta
1 jar Amarene cherries
Today we are in Italy and it is awesome! There is so much to see, we almost forget why we came. Everywhere we see people eating, drinking and cooking so we are quickly present. The best coffee comes from Italy and with a delicious cannolo with it you feel suddenly very happy. That's why we make cannoli (Plural!) today.
Tips to make it easier
Rolling out the dough is a lot easier if you have a pasta machine
Let the ricotta drain overnight, otherwise it will not stiffen
We used mini cannoli forms (8cm), normal size is 12cm
When placed in the oil a piece of white bread starts baking (bubbling) immediately, the temperature is right
How to make Cannoli
Put out all ingredients to make the dough.
Stir the flour, sugar, cinnamon and salt until combined.
Add the cold butter cubes to the flour mixture.
Rub the butter cubes into the flour until it gets crumbly.
Whisk the eggs lightly and add them to the flour.
Beat the eggs into the flour mixture until a dough forms.
Mix until most of the crumbs are incorporated.
Tip the dough from the bowl and knead it for 8 minutes by hand.
When the dough feels smooth, supple and elastic roll it into a ball.
Wrap the dough in cling film and put it in the fridge for one hour.
How to bake the cannoli
Cut off a quarter dough and roll it as thin as you possibly can.
Cut out circles the size of the canolli forms.
Wrap the dough circles around the cannoli molds.
Brush egg white on to the end of the canollo and fasten it.
Heat the frying oil to 170 degrees Celsius, check wit a piece of white bread.
Fry the cannoli in batches light brown and crispy in 1-2 minutes.
Drain them on kitchen paper and carefully pull out the molds while still hot.
How to make the filling
Place the ricotta, sugar, vanilla, cinnamon and orange zest into a mixing bowl.
Mix everything 2-3 minutes until the filling is smooth and firm.
Spoon the ricotta filling into a piping bag with a serrated nozzle.
Traditionally you press amarene cherries and orange peel strip on the ends.
But on mini cannoli it's to much, dust with icing sugar and give cherries on the side.
Half a cherry at the ends is all we can manage! Delicious with an espresso or cappuccino
Buon appetito!