Italian Pastry | cannoli dessert | how to make cannoli - Tasty Tamaka

INGREDIENTS

THE DOUGH

• 500 grammes (4 cups) of flour
• One pinch of salt
• 175 ml (3/4 cups) more water,
• Plus 25 gr (3.5 tbsp) honey

THE  FILLING

• 450 ml  milk 
• 100 gm white sugar 
• 1 pinch of salt
• 150 gm semolina flour (1 cup)
• 1 large egg
• 500 gm  ricotta (2 cups)
• 1/2 teaspoon vanilla extract. 
• 1 pinch of cinnamon
• 50 gm sliced up candied orange peel (2/3  cups)
• 1 pinch  salt

Brushing/Topping:

• 150 gm  of unsalted butter or lard 
• Sugar used for confections

PROCEDURE

1. The flour and salt should be combined in a big bowl. To make a stiff dough, combine the flour, water, and honey. then gently include water.
2. The dough should be smooth and flexible after being placed on the counter. Wrap in plastic wrap, then place in the fridge for 30 minutes.
3. The dough should be divided into 4 pieces after 30 minutes. Take one and run it through a pasta maker. Roll using the widest setting, fold in half, and then roll once more. Similarly treat each dough. Repeat this technique, gradually reducing the width on each roll, until you have smooth sheets.
4. Apply a thin layer of lard or butter to the surface after the sheet is 1mm thick. The other doughs can also be formed into thin sheets and rolled into layers in a similar manner.
5. The initial thin sheet should be rolled up into a tight sausage.
6. After that, put the subsequent thin dough sheet on top of the initial sausage-shaped pastry dough to form a single, tall cylinder. For the pastry to firm up, wrap in plastic wrap and chill for one to two hours.
7. Make the filling now. Bring to a boil the milk, sugar, and salt in a sauce pan. Add the semolina flour and stir until the mixture is smooth and thick. Transfer to a bowl once it has cooled. Then, combine the remaining ingredients while continuously stirring to make a smooth, substantial filling. Place aside, preferably in the refrigerator.
8. Turn on the 375°F oven.
9. Take the pastry roll out, and slice it into 1-cm-thick pieces. To mould it into a cone, press your greased, lard- or butter-coated fingers into the centre.
10. Scoop some filling into the hollow and seal the edges of the pastry by pressing them together. Line up all of the pastries on the tray and repeat these for the remainder.
11. After you have finished spreading filling over every piece of dough, bake the pastries for around 30 minutes.When finished, let them cool for just a few minutes before dusting with confectioners' sugar. Serve right away.
12. The dough should be smooth and flexible after being placed on the counter. Wrap in plastic wrap, then place in the fridge for 30 minutes.
13. The dough should be divided into 4 pieces after 30 minutes. Take one and run it through a pasta maker. Roll using the widest setting, fold in half, and then roll once more. Similarly treat each dough. Repeat this technique, gradually reducing the width on each roll, until you have smooth sheets.
14. Apply a thin layer of lard or butter to the surface after the sheet is 1mm thick. The other doughs can also be formed into thin sheets and rolled into layers in a similar manner.
15. The initial thin sheet should be rolled up into a tight sausage.
16. After that, put the subsequent thin dough sheet on top of the initial sausage-shaped pastry dough to form a single, tall cylinder. For the pastry to firm up, wrap in plastic wrap and chill for one to two hours.
17. Make the filling now. Bring to a boil the milk, sugar, and salt in a sauce pan. Add the semolina flour and stir until the mixture is smooth and thick. Transfer to a bowl once it has cooled. Then, combine the remaining ingredients while continuously stirring to make a smooth, substantial filling. Place aside, preferably in the refrigerator.
18. Turn on the 375°F oven.
19. Take the pastry roll out, and slice it into 1-cm-thick pieces. To mould it into a cone, press your greased, lard- or butter-coated fingers into the centre.
20. Scoop some filling into the hollow and seal the edges of the pastry by pressing them together. Line up all of the pastries on the tray and repeat these for the remainder.
21. After you have finished spreading filling over every piece of dough, bake the pastries for around 30 minutes.
22. When finished, let them cool for just a few minutes before dusting with confectioners' sugar. Serve right away.

♥️♥️♥️♥️♥️

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POPULAR

BIRIYANI

TURKISH DELIGHT

HOT DOG

CHOCOLATE BROWNIES

TATER TOTS

APPLE PIE

TURKISH BAKLAVA

MACRON

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LET THE TASTE OF THE TONGUE BLOSSOMS

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Credits

Image by from Pixabay

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