INGREDIENTS
180g (1 1/4 cups) of all-purpose flour
1 egg
30ml (1 1/2 tbsp) of seed oil
15ml (1 tbsp) of white wine
30g (1 1/2 tbsp) of sugar
Vanillin
1 lemon (zest)
Oil for frying
Ricotta cream
Pistachio cheese
Powdered sugar
METHOD
1. In a bowl add the flour, egg, oil, white wine, sugar, vanilla sugar, and lemon zest and start mixing with a spatula. When all is combined start working with your hands to obtain a smooth dough. Wrap it in cling film and let it rest for 30 minutes.
2. After time has elapsed split the dough into 15 pieces. Roll out each piece until the dough is very thin.
3. Place an oiled cannoli mold on the rolled dough, fold one side of the dough over the mold, and brush with water. Close another side and press well.
4. Transfer the cannoli to the pot with hot oil and fry them until golden brown on all sides. Remove the cannoli mold.
5. Fill the cannoli with ricotta cream and pistachio grains. Decorate with powdered sugar and serve.
Leave a Reply