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Dessert mini cannoli with mascarpone

Dessert mini cannoli with mascarpone

Dough: mix in a bowl the flour with a pinch of salt and butter, crumble with your fingers, add the wine, egg yolk and sugar and mix. Transfer to the worktop sprinkled with a little (40 g) flour and knead lightly, giving it a round shape. Don't overdo it so you don't overdo it. Wrap the dough in cling film and refrigerate for 30 minutes.

Mix, in a bowl, with the mixer, mascarpone cream with liquid cream, cinnamon and vanilla. Put a little chocolate on the grater or shave from it using a serrated knife. Stir gently now. Let it cool.

Remove the dough from the table (sprinkled earlier with flour) and spread on a thin sheet. Cut out of it circles, with a glass, or a form of pastry. Prepare a cup with a little (30 ml) water. Now, place the pastry or cannoli tube in the middle of the dough circle, bring the ends together, gluing them with a little water and overlapping them.

In a saucepan, heat the oil to 180 degrees and fry the cannoli, turning them on one side and on the other, until golden. Remove to a tray prepared with several paper towels to absorb excess oil. Carefully remove the hot tubes and prepare more and more cannoli.

After they have cooled, fill them with cream.



Good appetite!

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