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Cannoli
Cannoli
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Cannoli

Preparation
45 MIN
Cooking
30 MIN
Makes
14
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Ingredients

Dough

Flling

Preparation

  1. In bowl, blend all the filling ingredients. Cover and refrigerate. In a bowl, combine the flour and baking powder.
  2. In another bowl, cream the butter, sugar and vanilla for 2 minutes. Whisk in the wine and an egg. Add the flour and blend into a dough ball.
  3. On a floured surface, knead the dough for 5 minutes. Let it rest for 2 hours at room temperature. Roll out like a pastry crust. Cut into 7.5-cm (3-inch) squares. Place a cutted pastry square in front of you. Prick with a fork to prevent excessive puffing of the dough. Wrap the dough around a cannoli mold or roll on the bias around a 2.5-cm (1-inch) in diameter metal handle of a whip. Bring two corners on the handle, attaching one on the other with the beaten egg. Remove the dough from the handle.
  4. Preheat the oil in the deep fryer to 190°C (375°F). Fry 1 or 2 cannoli at a time for about 2 minutes. Drain on paper towels. Repeat with the remaining squares of dough. Cool the cannoli completely.
  5. Stuff with the filling with a pastry bag fitted with a large round tip. When serving, dust with icing sugar.

Note

When you hear the word dolce (Italian desserts), you might think of tiramisu, biscotti, ice cream and the Cassata. Among the lesser-known desserts, there’s cannoli and panna cotta. Cannoli are small tubes of fried dough, stuffed with ricotta, chocolate and candied fruit. They were originally a Mardi Gras delicacy. I must admit they are not easy to prepare, but they are terribly satisfying. The last batch out of the fryer os always better than the first. It is also found in good Italian pastry shops. As for panna cotta, it’s a very easy dessert to make. This kind of custard is simply made with cream, gelatin and sugar.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.