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Italian language, Italy, independent study of the Italian language. Sicilian dessert “Cannoli”: recipe from chef Jamie Oliver Sicilian rolls recipe

Cover with cling film and place in the refrigerator for 30 minutes. After the dough has rested, roll it out thinly and cut out circles.

Roll the dough into tubes and glue the ends with egg white so that they do not come apart when frying.

Place on a paper towel to absorb excess fat.

The finished cannoli can be placed in an airtight container and stored for about a month, filling with cream as needed.

Properly prepared cannoli should be crispy and have little bumps like this:

Preparing the cream.

Grind the ricotta with powdered sugar. It should be creamy and without lumps. If this is not the case for you, then first grind it through a sieve. Then add drops of chocolate (unfortunately, I had to add grated chocolate, but this is not recommended, because the ricotta loses color and you don’t feel the crunch of the chocolate in the cannoli).

Using a pastry bag, fill the cannoli and sprinkle with powdered sugar. Serve immediately, because... After just a few hours, the cannoli becomes soft.

The tradition of enjoying cannoli - seductively crispy tubes made from the finest dough, filled with delicate curd cream, originated in Sicily many centuries ago. At first, this fabulous cake was a delicious addition to an equally fabulous holiday - Carnival.

Nowadays cannoli can be found in all cafes in Italy, but, paying tribute to tradition, this crispy delight is still considered a winter delicacy. It's all about the filling: it is made from soft curd cheese - ricotta, and Italians are convinced that this cheese is best made only in winter.

The authors of the dessert, of course, know better, especially since the Italians are recognized connoisseurs when it comes to sweets. We’ll just take a closer look at this amazing delicacy, which has long gained popularity far beyond the borders of its homeland.

Cannoli cake consists of tubes of thin crispy dough, deep fried, and filled with the most delicate cream of ricotta cheese, chocolate pieces and candied fruits.

To give the dough the desired shape, it is wrapped around special metal tube molds before frying. To ensure that the fried pieces do not lose their crispy properties (an indispensable condition for dessert), they are either filled immediately before serving, or glazed from the inside with melted chocolate and sprinkled with crushed pistachios.

In addition to standard ingredients, it is customary to add various liqueurs, syrups, or local Marsala wine, ideal for desserts, to the curd filling.

Preparation of straws

It cannot be said that this cake has one established canonical recipe. Even in Sicily itself, every housewife has her own, exclusive way of cooking. However, the recipe below is considered traditional.

To create a test you need to stock up on:

flour – 250 g;
cocoa powder – 5 g;
very finely ground coffee – 1 tsp;
rendered pork fat – 50 g;
powdered sugar – 30 g;
white wine vinegar – 30 ml;
white wine - 30 g (ideally it should be Marsala);
cinnamon and salt - 1 tsp each;
1 egg;
1 liter of peanut oil (for deep frying) - can be replaced with vegetable oil.

The cannoli cake begins, of course, with the dough:

First you need to mix all the ingredients, with the exception of liquid ones. They are added last. The dough should come out smooth and soft. It should be noted that it is pork fat that gives the dough the necessary elasticity, and makes the fried tubes especially crispy. Therefore, replacing it with butter is not recommended, so as not to spoil the cake.
The formed dough must be wrapped in cling film and kept in the refrigerator for at least an hour.
Now you need to roll out the dough very thinly into a layer, the thickness of which should not exceed 2 mm. Then cut out circles with a diameter of 9 cm from the dough (it is convenient to use a plate of a suitable size). The prepared circles need to be slightly stretched, making them oval.
Special forms can be replaced with homemade analogues made of cardboard (cut it into squares with a side of 10 cm, roll it up and secure it with a stapler).
To form the tubes, you need to overlap the dough plates around the molds, securing the ends with egg white so that they do not separate during frying. Cannoli are fried in hot oil, a few pieces at a time. The process takes no more than 2 minutes.
The finished tubes are laid out on a paper napkin to absorb excess oil. After this, they are removed from the molds and cooled.

Preparing the cream

It's time to think about the filling. For the cream that will fill the cake, you need:

750 g ricotta;
300 g sugar;
40 g of candied fruits and chocolate chips.

First, ricotta cheese is mixed with sugar, covered with cling film and placed in the refrigerator for at least 1 hour. After this, to achieve special airiness, the mass is rubbed through a sieve. All you have to do is add candied fruits and chocolate - and the cream is ready.

Dessert Formation

So, the preparation is completed, the final phase begins. Armed with a pastry bag, you need to fill each cake with filling, decorate with candied fruits or chopped pistachios and sprinkle with powdered sugar.

The captivating tender-crispy delight is completely ready! Who said that you can only taste real cannoli in Sicily? Bon appetit!

Cannoli is a traditional Sicilian dessert in the form of crispy tubes filled with sweet ricotta. The tubes come in different sizes, and the filling ingredients may also differ slightly: the inside of the cannoli can be coated with chocolate, candied fruits, orange zest, crushed pistachios or even rose water can be added to the cheese. In Sicily, sweet rolls can be found in almost any cafe all year round, although Sicilians believe that cannoli is still a winter sweet, since ricotta turns out better in the cold season.

Don Giulio Pasticceria

In a small Italian confectionery on Pokrovka, Sicilian pastry chef Enzo Mantia is responsible for the sweets, so there is no doubt about the authenticity of the cannoli here. At Don Giulio, cannoli are sold in two sizes - small, the size of a little finger, and large - weighty 15-centimeter tubes. The dough of the local sweet is thin, crispy, covered inside with chocolate, the filling is delicate, with the addition of candied fruits, and candied cherries adorn the edges of the cannoli. In general, there is nothing better than having a cup of strong espresso and a serving of cannoli before a walk along Chistoprudny Boulevard.

Eataly

In May, the long-awaited Eataly store finally opened on Kievskaya. On 7.5 thousand square meters there are 18 themed cafes and restaurants, a market, a cheese factory, a brewery, a bakery and, of course, a confectionery. Of course, in the store with the largest assortment of Italian goods and dishes, you can also find cannoli. The dough of the tubes here is thicker, they themselves are quite impressive in size, and the edges of the cannoli are decorated with crushed pistachios and sugar cherries. It’s worth visiting Eataly not only for sweets, but also for fresh cheese and prosciutto.

Confectionery "Vek"

In the online confectionery "Vek" you can find several types of cannoli: in addition to the classic ones, there are tubes with pistachios, with chocolate cream, with Oreo cream and with strawberries. You can order cakes on the website, by phone or by mail, agree on the day and time of delivery and wait for the fresh sweet straws to arrive at your office or home. Perhaps not the most convenient option, but you can order a lot of sweets for the holiday in advance and not worry about dessert for your guests.

Cannoli is the most famous Sicilian dessert. Crispy wafer roll filled with cheese and syrup. Ricotta, mascarpone, light cottage cheese with the addition of syrup, liqueur or flavored water are most often used as cheese filling. The size of the dessert can vary widely depending on the traditions and wishes of the pastry chef.

Around Palermo they prepare large cannoli, the size of a large apple. In Sicily this dessert is very common and highly respected. It is customary to serve dessert at the holiday table, often on Christmas and New Year. Outside of Italy, such desserts are very common in the United States, just like the one brought by Italian emigrants, which not only took root, but became extremely popular.

The basis of the dessert is a waffle roll. It is generally accepted that waffles are a type of dry cookie with a beautiful cellular pattern on its surface, left by a baking stamp. A simple dough - flour, eggs, sugar and milk. Sicilian cannoli can be prepared using “regular” waffle rolls, which are produced industrially, or with original waffle rolls prepared according to a special recipe.

It is noteworthy that the first mentions of cannoli appeared in ancient texts, which describe “tubes of dough, curled in the shape of a torch and filled with blancmange.” However, there are plenty of stories and versions of the origin of the dessert. An interesting version is that the prototype appeared in the Sultan’s harems, where women prepared sweets from crispy dough, cottage cheese, almonds and honey. And the recipe ended up in a Christian monastery in Sicily, where they began to prepare the dessert for carnivals.

In Sicily, traditionally, ricotta is used for the filling. Technically, ricotta is not a cheese, but rather a dairy product that is made not from milk, but from the whey that remains after the production of mozzarella or other cheeses. What remains in ricotta is not the milk protein - casein, but lactalbumin.

There is one subtlety when filling waffle rolls with ricotta. Wet ricotta very quickly leads to soggy tubes. Therefore, it is necessary either to fill the cannoli with the filling immediately before eating, or to take measures to isolate the filling from the dough - for example, lining the inner surface of the wafer blanks with chocolate.

Cannoli. Step by step recipe

Ingredients (8-10 pcs)

Wheat flour 1.5 cup (195 g)
Ricotta 250 g
Egg 4 pcs
Butter 2 tbsp. l.
White wine 50 ml
Powdered sugar 150 g
Condensed milk 3-4 tbsp. l.
Vegetable oil for deep frying 1 l
Orange 1 piece
Brown sugar 1 tbsp. l.
White sugar 4 tbsp. l.
Liqueur 2 tbsp. l.
Vanillin, salt, cinnamon sticks Spices

When preparing a dessert with ricotta, preparing the dough for the wafer rolls and the filling are two independent processes. However, I advise you not to be lazy and prepare some candied orange peel. It doesn't take much time and ultimately diversifies the taste and appearance.
Sift 1 cup of wheat flour and mix it in a deep bowl with the contents of one egg, 1 tbsp. l. sugar, vanilla (extract or powder), 50 ml white wine, 1 tbsp. l. melted (but not heated) butter and a pinch of salt.
Mix flour and everything you need for the dough
Using a mixer, knead the dough - the consistency is as for. Considering that there are very few liquid ingredients, kneading the flour mixture will be quite difficult. A mixer will come in handy here, at least at first, to mix all the ingredients.
Using a mixer, knead the dough
Knead the dough thoroughly on a floured surface until completely smooth. It is worth trying to knead the mixture with your hands to eliminate any lumps.
Roll the dough into a ball, wrap in plastic and place in the refrigerator for at least 1 hour.
Roll the dough into a ball and put it in the refrigerator
While the dessert dough is ripening in the cold, it is worth preparing candied orange peel for decoration. Of course, this is optional, but I advise you to do it.
Cut the orange zest into narrow and long strips, divide the orange into slices. In principle, orange slices are not needed to decorate the dish, but you can simply eat them - they are very tasty.
Cut the orange zest into strips, divide the orange into slices
Mix 1 tbsp in a saucepan. l. brown sugar, 4 tbsp. l. white sugar, 2 cinnamon sticks, 1 tbsp. l. butter and 4 tbsp. l. water. Bring the mixture to a boil and add the zest and orange slices. The orange pieces should simmer for about 10 minutes. During the process, they need to be turned over once with a fork. Then transfer the zest and slices to a saucer and let them cool.
Prepare the candied orange
After the time required for the dough to cool has passed, sprinkle the table with flour. Roll out the dough with a rolling pin on the table to 2 mm thickness. The shape does not matter, given that blanks will be cut from the dough layer, and the remains can be re-rolled.
Roll out the dough with a rolling pin on the table to 2 mm
There are many ways to cut out blanks for wafer rolls from a layer. The easiest way is to squeeze out a round piece with a cup or cut out a circle, and then further stretch or roll the dough into an oval with a short size like the length of the mandrel.
Use a cup to squeeze out a round piece or cut out a circle
You can cut out complex shapes, even according to a template, so that the dough layer fits perfectly into the tube mandrel. But, as a rule, this complicates the process. It is important to wrap a thin layer of dough over the mandrel. Then use your hands to fasten the edges together as tightly as possible, practically without a seam. The subtlety is that when frying the dough, the poorly fastened edges will instantly open, and instead of a waffle tube you will get something reminiscent of a Mexican one.
Straw mandrel
So, wrap the mandrel with dough, carefully sealing the edges. Depending on the volume of the deep fryer, it is worth preparing several pieces - mandrels wrapped in dough. All ingredients must fit into the deep fryer.
Wrap the dough around the mandrel, carefully sealing the edges
Traditional and so-called “authentic” recipes often suggest frying waffle rolls in lard. If the dessert recipe is borrowed from Muslim culture, this option is simply impossible. However, as a rule, there is always a digression in the text - if lard is unacceptable, do not torture yourself, those around you and the pigs, just take vegetable oil.
Preparations before frying
That's what you should do. If you have a deep fryer, the process is greatly simplified. But, usually, there is no deep fryer. Therefore, heat 1 liter of vegetable oil in a large saucepan. I deliberately do not focus on the type of oil. It is important that it is natural oil - filtered, absolutely odorless. I used purified refined sunflower oil.
Heat the vegetable oil until light white smoke appears, barely noticeable. Important - hot vegetable oil can reach significant temperatures. Safety comes first. Under no circumstances should you allow even a drop of water to get into the heated oil - oil splashes are an uncontrollable and unpleasant thing. In addition, it is worth stocking up on a long-handled spoon for manipulating the dough in hot fat.
Dip the prepared mandrel with dough into hot oil. You can fry the tubes one at a time or several at a time, at your discretion.
Dip the prepared mandrel with dough into hot oil
First, you should throw a piece of dough into the oil, pinch it off. The usual test for cooking time and browning until golden brown. We got 2 minutes.
As soon as the color of the dough has become pleasant and golden, very quickly remove the waffle tube from the fryer. Beware of hot oil droplets.
As soon as the color of the dough turns golden, remove the wafer tube from the fryer.
Place the tubes on a sieve or wire rack to drain the fat. It turns out that it is very convenient to place the finished products in a mesh colander.
Place the tubes on a sieve or wire rack
All waffle rolls must cool completely. Place them on a plate and cover with a napkin. While the tubes are cooling, you need to prepare the ricotta filling.
All wafer rolls must cool completely
Place the ricotta in a deep bowl, add 100 grams of powdered sugar, 2 tbsp. l. liqueur. Liqueur, or sweet wine, or flavoring - as you wish. We added Cointreau orange liqueur. Mix the ricotta and additives thoroughly until completely homogeneous.
Mix ricotta with powdered sugar and flavoring
The filling should be sweet, so after tasting it, add more powdered sugar, or better yet, 3-4 tbsp. l. high quality condensed milk.

Jamie Oliver: « If you try to cook this Sicilian dessert at least once, it will be impossible to forget it. Tender ricotta and sourness, which lemon zest imparts goes well with the rich taste of the dough rolls.”

Number of servings: 10

Ingredients:

Ricotta filling:

Lemon curd filling:

Preparation:

Photo: courtesy of Eksmo Publishing House

Step 1

For the ricotta filling, place the cheese and powdered sugar in a bowl and beat until completely combined.

Step 2

Add the remaining ingredients and mix well.

Step 3

Place in the refrigerator while you prepare the straws.

Step 4

Place flour and sugar in a bowl and stir.

Step 5

Add lard and rub with your fingers into the flour and sugar until it resembles bread crumbs.

Step 6

Whisk the egg and wine in a bowl, then pour into the flour mixture and knead until the dough comes together into a ball. Cover it with cling film and refrigerate for 1 hour.

Step 7

Heat the oil in a large heavy-bottomed saucepan to 180°C (check with a thermometer).

Step 8

On a lightly floured surface, divide the dough into 10 pieces and roll out into circles 12cm in diameter and 2mm thick.

Step 9

Carefully drop your cannoli pieces one at a time into the hot oil, then remove and wrap around the tube shape, sealing the edges together.

Step 10

Place the dough pans into the oil, one at a time, using metal tongs and cook for 2-3 minutes, until golden brown. Remove and place on paper towel to cool. Repeat with all remaining blanks.

Step 11

To make the lemon curd filling, combine the sugar, yolks, lemon zest and juice in a large saucepan. Place over medium heat and cook, stirring constantly with a spatula, for 10 minutes.

Step 12

When the mixture thickens and coats the back of a spatula (the thermometer should read 180°F), remove the mixture from the heat and stir in the butter.