Cannoli

Italian tubules Sicilian cannoli probably the most famous Italian sweetness, familiar to all tourists in its "calling" look! Cannoli in the translation from the Italian "tubule". The basis for them is prepared from a simple sand dough with the addition of coffee and chocolate, in which sweet wine "Marsala" is also added. Cannoli was traditionally cooked for Carnival (our Maslenitsa), but with the passage of time this sweetness has become very popular, and now they are eaten about and without reason! The cream for the tubes is made from Ricotta cheese with the addition of chocolate and candied fruit. Now you can get closer to Sicily and cook yourself Cannoli even outside the summer beach season!

Italian tubules Sicilian cannoli probably the most famous Italian sweetness, familiar to all tourists in its "calling" look! Cannoli in the translation from the Italian "tubule". The basis for them is prepared from a simple sand dough with the addition of coffee and chocolate, in which sweet wine "Marsala" is also added. Cannoli was traditionally cooked for Carnival (our Maslenitsa), but with the passage of time this sweetness has become very popular, and now they are eaten about and without reason! The cream for the tubes is made from Ricotta cheese with the addition of chocolate and candied fruit. Now you can get closer to Sicily and cook yourself Cannoli even outside the summer beach season!

Ingredients:

• Flour, wheat 250 g
• Cinnamon powder 3 g
• Cocoa powder 5 g
• Instant coffee 3 g
• Wine red dessert 30 ml
• White wine vinegar 30 ml
• Salt 1 pinch
• Eggs chicken 1 pc.
• Sugar powder 30 g
• Butter 50 g
• Candied fruit 100 g
• Chocolate black 75 g
• Sugar powder 300 g
• Ricotta cheese 750 g
• Eggs chicken 1 pc.
• Peanut Butter 500 ml

Instructions

• Step 1 You will need an egg, flour, butter, coffee, cocoa, cinnamon, sugar powder, salt, vinegar, sweet dessert red wine, peanut butter for frying, one egg white for greasing.
• Step 2 Prepare the dough for the tubes. Mix the flour, coffee, cocoa, salt, powdered sugar and cinnamon.
• Step 3 Add the egg and butter. Start mixing the dough.
• Step 4 Slowly add the vinegar and wine. Attention! You may need less liquid, so after each serving, knead the dough and watch for consistency. The dough should be soft and elastic, slightly harder than bread dough.
• Step 5 Roll the ball out of the dough and wrap it in a film. Leave in the refrigerator for an hour, or better at night.
• Step 6 Roll the dough with a rolling pin. The thickness should be 2-3 mm. Cut out circles with a diameter of 9 cm.
• Step 7 From each circle, make an oval by pressing the edges with either the palm or your fingers, while stretching the edges. The dough will become more delicate.
• Step 8 Take the tube shapes and wrap the ovals, brush with the protein to connect the edges.
• Step 9 Preheat the oil to 180-190 ° C and fry the tubes, constantly turning them over. Enough for 1-2 minutes, so that the tubes become brown.
• Step 10 Lay the finished tubes on a layer of paper to allow excess oil glass. When they cool down, take out the shape and use it for the other tubes.
• Step 11 To prepare the cream, mix Ricotta with sugar powder, chocolate and cinnamon. You can add candied fruit.
• Step 12 Using a pastry syringe, fill the tubes with cream and decorate them with candied fruits. Stuff the tubes immediately before serving, otherwise they will become too soft.