Cannoli tubes in Sicilian

Step-by-step cooking

1. Step 1:

   

   First prepare all the ingredients and knead the dough.

2. Step 2:

   

   For the dough, sift the flour into a bowl, add powdered sugar and ground cinnamon to it. By the way, if desired, the tubes can be made chocolate, for this 2 tsp. flour is replaced with the same amount of cocoa powder. And also, if desired, you can add 1 tsp of instant coffee powder to the dough. Mix all dry ingredients thoroughly.

3. Step 3:

   

   Add pieces of cold butter to the bowl.

4. Step 4:

   

   And with quick movements (the butter should not melt), rub the butter with flour to the state of fine crumbs.

5. Step 5:

   

   Add wine.

6. Step 6:

   

   And quickly knead a homogeneous dough. By the way, since flour is of different quality, wine may need a little more or a little less, so we add it in small portions. The dough is not kneaded for a long time.

7. Step 7:

   

   We put the finished dough in a bag or wrap it in plastic wrap and send it to the refrigerator for 45-60 minutes.

8. Step 8:

   

   Meanwhile, let's do the stuffing. Put the ricotta in a bowl and add sugar (or powdered sugar) to it.

9. Step 9:

   

   With a whisk or mixer, mix / beat until the sugar completely dissolves and the ricotta turns into a lush and light mass.

10. Step 10:

    

    Pour the cold cream into a separate container and whisk until a thick cream is obtained.

11. Step 11:

    

    In small portions, add the whipped cream to the ricotta with sugar.

12. Step 12:

    

    Mix gently, we should get a light and gentle cream.

13. Step 13:

    

    At the very end, if desired, we introduce finely chopped candied fruits (orange or lemon), crushed pistachios or chocolate chips into the cream. And, if desired, you can add only vanilla. I used candied orange slices. We mix the cream so that our additives are evenly distributed. Cover the bowl with a film and send our cream to the refrigerator.

15. Step 14:

    

    After 45-60 minutes, we take our dough out of the refrigerator and roll it out very thinly (the thickness of the rolling is about 1-2 mm).

16. Step 15:

    

    Using a ring with a diameter of 7-8 cm, we cut out circles from the dough. By the way, if desired, if you do not have the right size of cutting, then cut the dough into squares with sides about 7-8 cm. Gather the dough scraps together and roll them out again.

17. Step 16:

    

    We wrap the cut-out dough circles around metal tubes. At the junction, lubricate one edge of the dough with egg white (or water) and cover with the second end.

18. Step 17:

    

    We connect the edges very carefully! This is important, since during frying the tube may open.

19. Step 18:

    

    In a deep saucepan, heat up the vegetable oil to 180 C (I took somewhere 600-700 ml, but I think you can take less).

20. Step 19:

    

    We lower our tubes into the hot oil (literally 2-3 pieces each).

21. Step 20:

    

    And fry the tubes for 30 seconds until golden brown.

22. Step 21:

    

    Put the finished tubes on paper towels and leave to cool. When the tubes cool down enough, remove them from the metal molds.

23. Step 22:

    

    We transfer the cooled cream to a pastry bag with a curly or round nozzle. If suddenly there is no bag, then you can use a thick package or a brand-new stationery file for paper. Fill the bag with cream and cut off the corner.

24. Step 23:

    

    Completely cooled tubes are filled with cream. By the way, this should be done immediately before serving, since the cream is quite moist and the tubes will quickly get wet.

25. Step 24:

    

    Filled cannoli, if desired, decorate with finely chopped pistachios, chocolate chips or candied fruits. Also, before serving, cannoli can be sprinkled with powdered sugar.

26. Step 25:

    

    That's it! Sicilian cannoli are ready! Enjoy your meal!