Roopa
Cannolis!! I feel like cannolis are a quintessential Italian dessert. That said, I’ve eaten maybe one in my entire life. After too much build up, I was thoroughly underwhelmed by it and never went back. It was exciting to make these because they were VASTLY superior to the one I had eaten. Also, it was my first attempt ever deep frying something. My parents deep fry a number of Indian desserts, but it’s always been kind of intimidating for me. I also live in a small apartment and don’t need everything I own to smell like oil.
Either way, these were amazing, and if I ever make them again I’m definitely using the full ricotta filling!
CANNOLIS
INGREDIENTS
- 25 g butter
- 175 cake flour
- 2 g baking powder
- 35 g sugar
- 1 egg
- 25 g white wine
DIRECTIONS
- Rub the butter into the flour + baking powder.
- Mix in the sugar, egg, and wine until smooth. Don’t over work the dough.
- Flatten out the dough, wrap it in plastic wrap, and refrigerate until firm (up to 3 days).
- Using a floured surface, roll out the dough.
- Cut circles and fold them over cannoli tubes, using water to seal the edges together.
- Deep fry (350 – 375 F) until golden brown.
Notes:
- More sugar = lower frying temperature
- If you fry them properly, the oil shouldn’t penetrate too much.
- If you don’t have white wine, water also works.
RICOTTA FILLING
INGREDIENTS
- 220 g ricotta cheese
- 25 g sugar
- 15 g dark chocolate chunks
- 15 candied orange peel
- 15 g candied lemon peel
- 15 g cranberries
DIRECTIONS
- Chop up the dry fruits/nuts/candied peels/chocolate.
- Combine everything together.
- Pipe inside the cannoli shells and and dust with icing sugar.
Chateau Gateau 