Hello friends! Today’s dessert is so delicious that it has no name. Well, it does have one… It’s called cannoliThis little cannon is familiar to us all over the world, but since Italians make it, let me tell you, dear friends, no one else makes it.
This is because it is basically an emblem of the country’s pastry. Each bite offers a unique experience that fuses the crunchiness of the dough with the softness of the filling. Italian cannoli It has transcended the borders of Italy to become part of global gastronomy. In bakeries and restaurants around the world, chefs make this Sicilian recipe, sometimes reinterpreting it with local touches. We are going to give you the best and easiest recipe so that you too can make it at home like a pro.
About cannoli
Gently rolled and sprinkled with icing sugarthe cannoli is presented not only as a dessert, but as a culinary work of artAt first glance, it captures anyone’s attention with its golden, crispy wrapper.
When you bite into it, the crunchy outer texture contrasts beautifully with the creamy and soft filling, enriched with sweet ricotta and with subtle notes of vanilla and citrus. This first bite sends a wave of flavours that intertwine with memories and traditions, evoking Sicilian festivities and sunny afternoons. The cannoli dessert, originally from Sicily, is a unique and tempting delight, which has earned a special place in the hearts of pastry lovers.
Its main features
The original cannolis recipe It has been handed down from generation to generation, jealously guarding the essence of authentic Sicilian cuisine. Although there are regional and family variations, certain elements remain unchanged.
Ricotta, a fresh sheep’s milk cheese, forms the cornerstone of the filling, providing a soft texture and a distinctive flavour. The hint of vanilla and the presence of sugar are the notes that balance the creaminess, creating a harmony of flavours that continues to captivate baking lovers.
The Origin of the Name Cannoli: A Look Back
Sicilians named cannoli ‘canna’, which means cane in Italian and refers to the tubular shape of its dough. This sweet consists of a fried cylinder filled with a creamy mixture, often composed of ricotta, sugar and vanilla.
- Its popularity has led to it not only being enjoyed on the streets of Sicily today, but it has also become a symbol of celebration in various parts of the world.
Its presence at festive events and special occasions is a reminder of the richness and diversity of Italian culinary tradition.
Cannoli: A Symbol of Festivity and Italian Tradition
The cannoli, with its crispy exterior and indulgent filling, is more than just a dessert in italian culture; is an emblem of celebration and heritage. From the bustling streets of Sicily to festive tables on different continents, this sweet has become a regular participant in numerous festivitiesadapting and resonating with local traditions while maintaining its Sicilian essence.
Dessert cannoliis a unique and tempting delicacy, which has earned its special place in the hearts of pastry lovers. Sicilian cannoli is much more than just a dessert; it is a treasure of rich Italian tradition. With its roots dating back to the Middle Ages, this dessert has stood the test of time, maintaining its status as a Sicilian gastronomic icon.
Cannoli Dough: Secrets to Perfect Crunch
Cannoli dough is an essential component of this classic italian dessert. Known for its crispy, golden texture, it perfectly envelops the filling, creating a unique sensory experience. It is presented in the form of cylinders that are fried until they reach the desired consistency. perfect crunchy consistency.
- The process of preparation of this dough It involves the precise combination of basic ingredients such as flour, sugar, butter or vegetable fat, and sometimes Marsala wine, which contributes to the characteristic fragility and flavor.
The technique of stretching and rolling the dough is a craft skill that has been passed down through generations, and is key to achieving the distinctive tubular shape of cannolis.
This dough, when fried to perfection, becomes the ideal wrapper for the creamy and decadent filling, thus creating the perfect balance in this delicious dessert. Each bite is a sensory journey through Italian history and culture.
Cannoli: A Symbol of Festivity and Italian Tradition
He cannoli It is enjoyed on various occasions, being a versatile dessert rooted in Italian culture. In Sicily, its place of origin, it is a common delicacy during celebrations and festivitiessuch as weddings, religious festivals and family events.
- Its popularity transcends borders Sicilian, becoming a common delight in pastry shops and festive tables around the world.
In Italian tradition, this dessert often marks the close of a special meal, offering a sweet and decadent touch at the end. Moreover, its presence at festive events and family gatherings creates a celebratory atmosphere. In some regions they are filled with pastry cream or savory fillings can also be used.
Cannoli Dimensions: From Sicily to the World
The dimensions of a cannoli can vary, but it is typically presented as a fried dough cylinder that ranges from 10 to 15 centimeters in length and about 2 to 3 centimeters in diameter.
The dough, after being fried until obtaining a Crispy and golden textureis rolled to create the characteristic tubular shape. This size provides a balanced proportion between the Crispy wrapper and creamy fillingoffering a satisfying sensory experience.
The ability to accommodate different lengths and thicknesses allows for some regional or individual variation in presentation.
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Cannoli recipe
Yields: 12 cannolis
Preparation time: 1 hour 50 minutes
Ingredients
Time:
- 2 cups all-purpose flour
- 2 tablespoons of sugar
- 1/4 cup butter, melted
- 1/4 cup Marsala wine
- 1 egg
- Pinch of salt
Stuffed:
- 2 cups of ricotta
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pieces of chocolate or candied fruit
The best cannoli preparation
- In a bowl, combine the flour and sugar. Add the melted butter, mix well and incorporate the wine and egg until you obtain a homogeneous dough.
- Knead on a floured surface until the dough is smooth and elastic. Form the dough into a ball, cover with cling film and leave to rest for 30 minutes.
- Divide into small portions and roll out into thin discs. Wrap each one around cannoli tubes, sealing the ends with beaten egg.
- Fry in hot oil and when golden, remove and allow to cool.
- Prepare the Filling: In a bowl, mix the drained ricotta, icing sugar, vanilla extract, and chocolate or fruit pieces until smooth.
- Fill the cooled cannolis with this mixture using a piping bag. Sprinkle with icing sugar.
Source: www.paulinacocina.net
