How To make Cannoli Alla Siciliana
Shells: 2 c All-purpose flour
2 tb Shortening
1 ts Sugar
1/4 ts Salt
3/4 c Wine, Marsala, Burgundy or
-Chablis Vegetable Oil Filling: 3 c Ricotta
1/2 c Confectioners sugar
1/4 c Cinnamon
1/2 Square unsweetened
Chocolate grated OR 1/2 tb Cocoa (both optional)
1/2 ts Vanilla
3 tb Citron peel, chopped
3 tb Orange peel, candied,chopped
6 Glace cherries, cut up
To make cannoli shells it is necessary to have 3 or 4 metal tubes, preferably made from very light tin, about 7-inches long and 1 1/8 inches in diameter. The edges should not be soldered. (Old aluminum chairs cut up work great) SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually with wine, knead together with fingers until rather hard dough or paste is formed. Form into ball, cover with cloth and let stand about 1 hour. Cut dough in half and roll half of dough into a thin sheet about 1/4 inch thick. Cut into 4 inch squares. Place a metal tube diagonally across each square from one point to another, wrapping dough around tube by overlapping the two points and sealing overlapping points with a little egg white. Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or two tubes at a time into hot oil. Fry gently until dough is a golden brown color. Remove from pan, let cool and gently remove shell from metal tube. Set shells aside to cool. Repeat procedure until all shells are made. FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla and fruit peel. Mix and blend well. (A little grated pistachio may be added if desired). Chillin refrigerator before filling shells. Fill cold cannoli shells; smooth filling evenly at each end of shell. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners sugar. Refrigerate until ready to serve. These are best if they are filled just before you company arrives. From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie
How To make Cannoli Alla Siciliana's Videos
Cannoli siciliani con granella di nocciole, granella di pistacchio,canditi e gocce di cioccolato.
Preparati Secondo La Tradizione Siciliana...Fatti A Mano E Con La Canna Di Fiume
CANNOLI SICILIANI
IMPASTO :
500g di farina 00
40g Zucchero semolato
-60g di strutto dal frigorifero
1 ' uovo( grande )
10g di cacao amaro
un pizzico di sale
120g di vino bianco (vino rosso o marsala)
1 buccia di arancia grattugiata
1 cucchiaio di aceto.
RIPIENO :
-1kg di ricotta, pecora (scolare almeno una notte)
-120g di zucchero
-60g di gocce di cioccolato fondente
PER GUARNIRE :
-Zucchero a velo
-Granella di pistacchio
-Granella di nocciole
- Arancia candita.
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English.
SICILIAN CANNOLI
DOUGH:
-500g of flour 00
-40g Granulated sugar
-60g of lard from the refrigerator
-1 egg (large)
-10g of bitter cocoa
-a pinch of salt
-120g of white wine (red wine or marsala)
- 1 grated orange peel
-1 tablespoon of vinegar.
STUFFED :
-1kg of ricotta, sheep (drain at least one night)
-120g of sugar
-60g of dark chocolate chips
TO GUARANTEE:
- Icing sugar
- Pistachio grain
- Hazelnut grains
- Candied orange.
French.
CANNOLI SICILIEN
PÂTE:
-500g de farine 00
-40g de sucre granulé
-60g de saindoux du réfrigérateur
-1 œuf (gros)
-10g de cacao amer
-une pincée de sel
-120g de vin blanc (vin rouge ou marsala)
- 1 zeste d'orange râpé
-1 cuillère à soupe de vinaigre.
FARCIS:
-1kg de ricotta, mouton (égoutter au moins une nuit)
-120g de sucre
-60g de pépites de chocolat noir
GARANTIR:
- Sucre glace
- Grain de pistache
- Grains de noisette
- Orange confite.
I CANNOLI SICILIANI ricetta ORIGINALE BUONISSIMI - Recipe Authentic Sicilian Cannoli shells
I CANNOLI SICILIANI rivisitati con CREMA PASTICCERA e CREMA AL CIOCCOLATO sono davvero golosi.
Il ripieno diverso dal solito, sono una variante ai classici cannoli con la ricotta, perfetti per chi non ama la ricotta
Si preparano in pochissimi tempo, sono BUONISSIMI
INGREDIENTI CREME:
130 gr di zucchero
45 gr di maizena
1 uovo grande
2 cucchiai estratto vaniglia
500 ml di latte a temperatura ambiente
50 gr di cioccolato fondente
INGREDIENTI PASTA PER CANNOLI:
250 gr di farina 00
1 pizzico di sale
30 gr di zucchero a velo
60 gr di strutto
1 uovo medio
50 ml di liquore marsala
stampi per cannoli
coppapasta diametro 10 cm
olio di semi di arachidi qb
acqua qb o albume
CRÈMES INGRÉDIENTS:
130 grammes de sucre
45 gr de fécule de maïs
1 œuf large
2 cuillères à soupe d'extrait de vanille
500 ml de lait à température ambiante
50 gr de chocolat noir
PÂTES POUR INGRÉDIENTS DE CANNOLI:
250 grammes de farine 00
1 pincée de sel
30 grammes de sucre en poudre
60 grammes de saindoux
1 oeuf moyen
50 ml de liqueur de marsala
moules à cannoli
anneaux de pâtisserie diamètre 10 cm
huile d'arachide au goût
eau au goût ou blanc d'oeuf
CREMES DE INGREDIENTES:
130 gramas de açúcar
45 gr de amido de milho
1 ovo grande
2 colheres de sopa de extrato de baunilha
500 ml de leite em temperatura ambiente
50 gr de chocolate amargo
MASSA PARA INGREDIENTES DE CANNOLI:
250 gramas de farinha 00
1 pitada de sal
30 gramas de açúcar em pó
60 gramas de banha
1 ovo médio
50 ml de licor marsala
moldes de cannoli
anéis de pastelaria de diâmetro 10 cm
óleo de amendoim a gosto
água a gosto ou clara de ovo
ΚΡΕΜΑΤΑ ΣΥΣΤΑΤΙΚΩΝ:
130 γραμμάρια ζάχαρης
45 γρ. Αραβοσίτου
1 μεγάλο αυγό
2 κουταλιές εκχύλισμα βανίλιας
500 ml γάλα σε θερμοκρασία δωματίου
50 γραμμάρια μαύρης σοκολάτας
PASTA ΓΙΑ ΣΥΣΤΑΤΙΚΑ CANNOLI:
250 γραμμάρια αλευριού 00
1 πρέζα αλάτι
30 γραμμάρια ζάχαρης άχνη
60 γραμμάρια λαρδί
1 μεσαίο αυγό
50 ml λικέρ marsala
καλούπια κάννολι
δαχτυλίδια ζαχαροπλαστικής διαμέτρου 10 cm
αραχιδέλαιο για γεύση
νερό για γεύση ή ασπράδι αυγού
INGREDIENTS CREAMS:
130 grams of sugar
45 gr of cornstarch
1 large egg
2 tablespoons vanilla extract
500 ml of milk at room temperature
50 gr of dark chocolate
PASTA FOR CANNOLI INGREDIENTS:
250 grams of flour 00
1 pinch of salt
30 grams of powdered sugar
60 grams of lard
1 medium egg
50 ml of marsala liqueur
cannoli molds
pastry rings diameter 10 cm
peanut oil to taste
water to taste or egg white
INGREDIENTES CREMAS:
130 gramos de azúcar
45 gr de maicena
1 huevo grande
2 cucharadas de extracto de vainilla
500 ml de leche a temperatura ambiente
50 gr de chocolate amargo
PASTA PARA CANNOLI INGREDIENTES:
250 gramos de harina 00
1 pizca de sal
30 gramos de azúcar glass
60 gramos de manteca de cerdo
1 huevo mediano
50 ml de licor marsala
moldes de cannoli
anillos de pastelería diámetro 10 cm
aceite de maní al gusto
agua al gusto o clara de huevo
ZUTATENCREME:
130 Gramm Zucker
45 g Maisstärke
1 großes Ei
2 Esslöffel Vanilleextrakt
500 ml Milch bei Raumtemperatur
50 g dunkle Schokolade
PASTA FÜR CANNOLI-ZUTATEN:
250 Gramm Mehl 00
1 Prise Salz
30 Gramm Puderzucker
60 Gramm Schmalz
1 mittleres Ei
50 ml Marsala-Likör
Cannoli-Formen
Gebäckringe Durchmesser 10 cm
Erdnussöl nach Geschmack
Wasser nach Geschmack oder Eiweiß
#cannoli #cremapasticcera #cremaalcioccolato #ricetta #cannolirecipe #italianfood #ricetteuccia
The BEST Homemade Cannoli
#shorts #Cannoli
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Cannoli #shorts
Full recipe:
93 year old Clara makes the best crunchy creamy cannoli by hand!
Cannoli are famous Sicilian fried pastries and 93 year old Clara has been making them the same old fashioned way for over 70 years. Join her in her summer kitchen to find out what makes the special.
For the pastry, Clara uses:
1 kilo 00 (all purpose) flour
200ml water
200g lard
50g sugar
2 tablespoons white wine vinegar (nothing too strongly flavoured)
For the filling 500g ricotta, 100g sugar (or to taste), 150g chocolate buttons
A large quantity of lard for frying - this is an excellent fat for frying, but you may prefer to use rice bran oil which is widely available these days.
Joseph Vargetto's Cannoli Alla Siciliana
This classic Italian dessert is so simple to make, and you can create the filling ahead of time, making it perfect for dinner parties!
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