Cannoli made with pastry dough are an innovative combination that transforms an Italian classic into an even more practical and crispy treat. In this article, we will explore the detailed recipe for this irresistible treat, offering valuable tips to ensure that your cannoli is a complete success.
What are Cannoli?
Cannoli are a traditional sweet treat from Sicily, Italy, characterized by crispy tubes of fried dough filled with a sweet and light cream. The cream is usually ricotta-based, which can be enriched with ingredients such as chocolate, candied fruit and spices. However, by replacing the traditional dough with pastry dough, the result is an even lighter and crispier texture, as well as a faster preparation.
Necessary Ingredients
To prepare the cannoli with pastry dough, you will need the
Following ingredients:
Ingredients for the Pastry Dough:
- 1 package of pastry dough (found in supermarkets or street markets)
- Vegetable oil for frying
Ingredients for the Filling:
- 1/2 carton of cream
- 1/2 can of condensed milk
- Oil for frying
- 500g of fresh ricotta (well drained)
- 1 cup of refined sugar
- 1 teaspoon of vanilla extract (optional)
- 1/2 cup of chopped chocolate (optional)
- Candied fruit for decoration (optional)
Preparation Method
Preparing the Dough
- Cut the Dough: Open the pastry dough package and cut into strips of approximately 10 cm x 3 cm. The strips should be wide enough to form tubes when rolled up.
- Forming the Tubes: Use cannoli molds (or metal cylinders) to roll the dough strips around the molds, forming tubes. If you don’t have molds, you can improvise with rolls of aluminum foil.
- Frying the Dough: Heat the vegetable oil in a deep frying pan to 180°C. Fry the dough tubes until golden and crispy. Carefully remove them and place them on paper towels to remove excess oil.
Preparing the Filling
- Ricotta Mixture: In a large bowl, add the ricotta and add the sugar and vanilla extract. Mix well until the mixture is smooth and creamy.
- Adding the Chocolate: If desired, incorporate chopped chocolate into the ricotta mixture for an extra touch of flavor. Candied fruit can also be added at this point, if you prefer a touch of freshness.
- In a saucepan, combine the cream, condensed milk and white chocolate. Cook over medium
- heat, stirring constantly until the mixture thickens and becomes smooth.
- Turn off the heat and set the filling aside to cool.
- Refrigeration: Refrigerate the filling for about 30 minutes to firm up a little before using.
Assembling the Pastry Cannoli
- Filling the Tubes: Using a piping bag or a small spoon, fill the pastry tubes with the ricotta cream. Do not overfill to prevent the filling from overflowing.
- Finishing: After filling the cannoli, decorate the edges with a little more chopped chocolate or candied fruit, if desired.
- Serving: Serve the cannoli immediately to ensure the dough maintains its crunch. If you need to store them, keep the filled cannoli in an airtight container in the refrigerator, but consume within 24 hours for the best flavor and texture.
Important Tips for Making Cannoli with Pastry Dough
- Choosing the Dough: The pastry dough should be completely thawed and stretched before use to prevent it from breaking during frying.
- Oil Temperature: Keeping the oil temperature constant is crucial for even and crispy frying. Use a kitchen thermometer to monitor the temperature.
- Versatile Filling: Try different combinations of fillings, such as mascarpone, fresh fruit or spices, to vary the flavor of your cannoli.
- Storage: Avoid filling the cannoli in advance so that the dough does not lose its crispiness. Fill only when ready to serve.
With these tips and the detailed recipe, you are ready to prepare delicious cannoli with pastry dough that will certainly impress your friends and family. Try it and discover how delicious this innovative version of the traditional cannoli can be!