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Cannoli

(0)
2 Hrs
 
portions
51 %

Carbs

10 %

Fats

8 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 282 g
Energy 1406 kJ / 337 kcal 3964 kJ / 948 kcal
Sat. fat 6 g 16 g
Unsat. fat 3 g 7 g
Fibre 2 g 6 g
Salt 417 mg 1174 mg
Units:
 
  • 170 g
    White Flour
  • 61 ml
    wine, table, white, Chardonnay
  • 30 g
    Butter
  • 15 g
    Sugar
  • 3 g
    Salt
  • 2 g
    Cinnamon
  • 2 ml
    Vanilla extract
  • 282 g
    Total recipe weight

Equipment

1 x Deep fryer , 4 x Pastry Tubes , 1 x Mixers , 1 x Pasta machine , 1 x Pastry brush
Method

Preparation time

30 Min

Cooking time

30 Min

Show pictures

1

Place all dry ingredients in the mixing bowl together with the butter. Mix on low speed until it starts to look like crumble pastry.

2

Still on a low speed gradually add the wine, the mixture should start to get the consistancy of a stiff pasta dough.

3

Knead the dough for 3 minutes on an unfloured work surface. Shape dough into a ball, then flatten the ball and wrap in plastic foil.

Leave to rest at room temperature for 1 hour

4

Divide the dough into 4 equal parts. Roll out one piece of dough at a time and keep the remaining dough wrapped in plastic wrap at all times to prevent them from drying out.

5

Set pasta machine to the widest opening and pass the dough through the rollers. If the dough is sticky, flour it lightly. Fold the dough in thirds and pass it through the widest setting again. Repeat this process several times to knead the dough. 

6

Then reduce the pasta machine setting by one, pass the dough through once (do not fold) and reduce the setting down one more notch. repeat this process until you have passed the dough second finest setting. Next  place the dough on work surface and cover with a tea towel (If dough is sticky, flour slightly, dust off any excess flour with a pastry brush).

Repeat the process with the remaining pieces of the dough.

7

In a deep fryer or deep pan, heat the vegetable oil to 180 C / 356 F.

8

Now press circles out of the dough with a circumference of aproximately 10 cm and roll them out slightly to make them oval. Roll them round the pastry tube and brush the end with a little water to secure the dough in place. Repeat for the remaining tubes.

9

Carefully place the tubes in the hot oil, deep-fry evenly on all sides in about 2- 3 minutes.

10

Remove the pastry tubes from the cannoli and repeat the frying process untill you have used all the dough.

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