Cannoli

Ingredients for Cannoli

Instructions for Cannoli

To prepare the Cannoli recipe, please follow these instructions:

The dough: Sift flour, sukkar and cinnamon together in a brødfad or bowl. make a recess in the middle of the dry ingredients and pour the wine therein. knead the dough until it is smooth and firm. about 15 min. If the dough feels wet and sticky, Add flour, if it feels too dry more wine. Cover the dough and allow to stand cold for 2 hours. Roll it out, very tyndy and cut it into 12 circles and place on metal molds (12 cm long and approximately 2.5 cm in diameter) Fold the dough loosely around so a 1/4 of the mold sticking out at the ends, seal the dough by basting with eggs and FRY 2 cannoli at a time, in deep hot fat until brown on both sides. lift them gently up with 2 beings are seaweed, Lon them on paper towel to dry. There will be 24.

Fill: knead the ricotta in a large bowl for a minute, add the sugar and knead until very light and creamy (about 5 minutes) add the cinnamon, lemon and ckokolade pieces, stir to mixed, keep the stuffing in the refrigerator unti use, enough for 25 cannoli shells. my best used a broomstick as a form. cut in real size

Tips:
The dough should be very firm and well kneaded. and rolled out paper thin, if not, will the bubble. the fat must be at least 10 cm deep and 195 degrees. To remove cannoliene from the molds; teams at the Middle, gently and slide it off the mold with a butter knife or the back of a spoon. fill the shells by using icing bag or butter knife, fill the first from both ends, deep derfeter in chopped nuts and top that with floremelis.