CANNOLI- WITH MASCARPONE FILLING

ITALIAN CANNOLI
MAKES :20-22 Cannoli Shells
INGREDIENTS
FOR SHELLS
2 Cups Plain Flour
3 Tbsp Sugar
½ Tsp Cinnamon powder
Salt to taste
1 Egg Yolk
2 Tbsp Red wine
4 Tbsp Cold Butter - Cut into bit size
Ice cold Water as required for kneading
FOR STUFFING (for 12-14 cannoli)
1 Cup Whipping Cream
225 Grams Mascarpone cheese
1 Cup Confectionary Sugar or as required
Pinch of salt
¼ Cup finely chopped candied fruit
1 Tsp Vanilla Essence
2 Tbsp Rum -optional
FOR SERVING
Very finely chopped pistachios
Chocolate ganache *
Confectioner’s sugar for dusting
Notes/Tips
1) Do not substitute with brown sugar. White sugar helps with a sturdier texture.
2) Red wine helps in tenderizing & giving the cannoli shells wonderful flakiness.
3) Using cold butter is absolutely necessary for getting that perfect flaky texture.
4) Refrigerating the dough for a couple of hours preferably overnight is a crucial step in getting bubbles on the cannoli. The main characteristic of cannoli.
5) Fry the cannoli in small batches.
6) Maintain the oil temperature to prevent shells from over-browning in hot oil or becoming soggy in cold oil.
7) Carefully remove the shells from the mold while they are still warm.
8) Mascarpone can be substituted with ricotta cheese . ( Traditionally ricotta is used for the filling. ) Please note Ricotta cheese contain lot of moisture. So, If you plan to use ricotta then make sure you drain the Ricotta overnight, otherwise the filling will be slightly loose .
9)Chocolate ganache can be made by adding ¼ cup of chocolate chips + ¼ heavy whipping cream in a microwave-safe bowl.
Microwave for 15-20 seconds then remove and stir even if chocolate has not melted.
Continue microwaving for 15-20 seconds and stiring. Until you have a smooth and creamy ganache.
10) Fill in the cannoli Shells just before serving.
11) Empty cannoli shells can be refrigerated in an airtight container, and they will remain crispy for 2 weeks.
MUSIC PROVIDED BY TUNETANK.COM “

[@smitamistry4071]

Looks yummy . definitely try once 😛