Cannoli recipe (chocolate-vanille)

what do you need? (10 pieces)

dough
- 250 gram flour
- 1 tablespoon white caster sugar
- 25 gram soft butter
- 3 tablespoons water
- 3 tablespoons lemon juice
- 1 tablespoon speculaas spices
- pinch of salt
- 1 egg white
Filling
- 500 gram ricotta
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla extract
- 50 gram pour chocolate
- Pinch of cinnamon powder

1. Start making the dough, it takes an hour to set in the refrigerator. For the dough, you mix
the flour, sugar, gingerbread spices and salt together. Now take another bowl and stir the
lemon juice, water and egg.

2. Add the butter to the dry ingredients and knead briefly. Then add the egg mixture and
knead with your hands or with dough hooks until a smooth dough is formed. Roll a ball of
the dough and pack it tightly in cling film. Put the packed dough in the fridge for at least an
hour.

3. While the dough is resting in the refrigerator, you can start with making the filling of the
cannoli. Drain the ricotta cheese and stir it in a bowl until it’s soft and creamy.
4. Sift the powdered sugar over the ricotta and stir it together with the vanilla extract, the
cinnamon powder and the lemon juice into the ricotta. Chop the chocolate into small pieces
and add it to the ricotta. Cover the bowl with the ricotta filling with cling film and put the
bowl in the refrigerator.
5. Dust the counter top with some flour and roll the Cannoli dough out with a rolling pin to a
slice that is about 2 millimetres thick. Cut square or rectangular slices from the dough
depending on how big you want the cannoli to be.

A cannoli mold is often used to fry the Cannoli. Then The dough is rolled around it, and fried
(with the mold). You can use various other home-garden and kitchen products instead of
Cannoli molds. Think, for example, of pieces of a PVC pipe or a broomstick.

6. Make tunnels from the dough and stick the ends together with the egg white. Make sure
you press the ends well together so that they don't come off while you bake them. Bake the
Cannoli's in a fryer pan that is heated up to 190 ° C until they are golden brown.

7. Let the cannoli cool down on a piece of kitchen paper.

8. Fill a piping bag with the ricotta filling and use it to fill the Cannoli rolls. Then stack them
nicely on a plate and sprinkle powdered sugar and some pour chocolate sauce over it. Fill the
cannoli with the filling, no more than thirty minutes before serving, otherwise the dough will
become soft.

https://www.ohmyfoodness.nl/omf-kookt/cannoli/

review:
As you can see I didn’t make the cannoli rolls, this is because I don’t have a fryer pan (and
you couldn’t buy those rolls). On the internet it says you can also use ‘kletskoppen’, so
instead of the cannoli rolls I used ‘kletskoppen’.

My cannoli tasted really nice, I liked the chocolate and cinnamon. Also, the combination of
the ‘kletskoppen’ and the filling with the topping was very well. However, I didn’t really liked
the ricotta. I think that there was too much ricotta in there (even though I followed the
recipe). Also, the recipe says it is for 10 pieces, but I had way too much of the filling (you
don’t eat much of the filling because it is very heavy).

The overall score is 6 out of 10.