02 August 2013

Cannoli with Ricotta and Lemon Curd Cream





I've been asking my hubby (for years) to make some moulds for cannoli, because I always wanted to try making them. Finally, I got mad and made them myself. I took a wooden rolling pin (French style - very thin and long; broomstick alike), washed it, cut it and... voila! 
Cannoli were awesome; Lemon curd /Ricotta cream was perfect as filling ! 
Yes, my hubby got a few too...after my hard thinking ;-)

Ingredients:
Cannoli tubes-
2 cups flour
2 tbs sugar
1 tsp cocoa 
1/2 tsp cinnamon
pinch of salt
1 tsp vinegar
3 tbs olive oil
1/2 cup wine, white preferably
(oil for frying, egg white for sticking dough)
Cream-
300 g ricotta (well drained)
2-4 tbs lemon curd, (or gratted lemon zest with a bit of juice too)
3-4 tbs icing sugar

Method:
Mix all ingredients for dough, knead a minute, wrap into cling wrap and let it rest for 20 minutes. Roll out (onto flour dusted surface) thinly 1-2 mm, then cut out circles using biscuit cutter or a glass (make sure circles are smaller than cannoli tubes / moulds). Prepare a deep heavy bottomed dish for frying. Flatten each circle a bit more, (if necessary) wrap around an oiled mould, sticking the ends of dough with a bit of egg white (make sure you don't put egg white onto mould). Repeat with others; fry a few cannolis at time. Take off ready-ones and repeat with the rest of circles (no need to oil moulds again). Drain on absorbent paper; let them cool.
For cream- Cream ricotta, icing sugar and lemon curd with a mixer. Pipe cream into cooled tubes. Dust with icing sugar. Enjoy!
Tip-If you don't intend to eat all at once, keep tubes (dry spot) and cream (fridge) separately. That way you'll ensure crispy cannolis at every serving.
Cannoli can be filled with whipped cream, thick custard...



Kanoli sa Limunovim Rikota Kremom

Godinama molim svog dragog da mi napravi modle za kanole, jer zelim da ih probam napraviti. Naposlijetku sam se naljutila, zgrabila 'oklagiju', oprala je i izrezala pilom...Modle su za cas bile gotove, a kanoli bozanstveni! Limunkasta rikota je savrseno punjenje za njih.
Da, posluzen je bio i moj dragi...nakon mog duzeg razmisljanja ;-)

Potrebno:
Kanoli tube-
2 solje brasna
2 K secera
1 k kakaa
1/2 k cimeta
malo soli
1 k sirceta
3 K Maslinovog ulja
1/2 solje vina, bijelo je bolje
(ulje za przenje, bjelance za 'prilijepiti' kanole) 
Rikota krem-
300 gr rikote, dobro ocijedjene
2-4 K Zgusnutog limuna -'lemon curd', (ili ribana korica limuna i malo soka)
3-4 K secera u prahu

Nacin:
Umijesite tijesto, zamotajte u foliju i ostavite 20-ak minuta odmarati. Razvaljajte na pobrasnjenoj povrsini oko 1-2 mm debljine i izvadite krugove tijesta (casa ili slicno), koji moraju biti kraci od modli. Pripremite posudu sa uljem; zagrijte. Ako treba, dodatno rastanjite svaki krug, namotajte na nauljene modle i 'zalijepite' sa bjelancem (vodite recuna da bjelance ne dotice modle). Przite po nekoliko, zatim ponovite sa ostalim krugovima (ne morate uljiti modle ponovo). Ostavite tube na upijajuci papir da se hlade.
Za kremu- miksajte sir, secer i 'lemon curd'. Sa spricom istisnite kremu u svaki kanoli, pospite secerom u prahu i uzivajte.
Savjet- Ako necete pojesti sve kanole odjednom, drzite tube (na suhom mjestu) odvojene od krema (u frizideru), kako biste svaki put imali hrskave kanole.
Kanoli mogu biti punjeni slatkim vrhnjem, guscim pudingom...





21 comments:

  1. Čudovito! Divno! Veoma su "invitantni" ... mogu jednoga uzeti?

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  2. Лелеееееее,Ясна очите ми останаха в тези канелони.....Чудесни са!

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  3. How cool, you made the moulds yourself...the cannoli look great...my first thought seeing these were these should be taken to a picnic and eaten with wine in the open air! :-)

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  4. svaka cast,ja modle dobila ali nemam vremena da ih pravim,sada si mi dala volju,mozda i ja sebe pocastim jer ih volim !!!!

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  5. Ah they look just great and I would love to be there right now

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  6. Wow! Ovo mnogo dobro izgleda... kako mi bi lepo pali uz kafu koju sada ispijam. Svidjaju mi se sto su za promenu tamni... btw, znam taj osecaj kad muz nikako da uradi ono sto si ga zamolila.

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  7. Cool that you even made your own cannoli! I prefer lemon curd to whipped cream.

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  8. Hi hi, baš me je nasmijao uvod, samo što mu ja ne bih dala niti da proba ;-) A ovo baš mami ...

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  9. Estupendos cannoli lucen muy sabrosos y bellos,saludosy abrazos.

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  10. Woow, this is in my to do list for long and your looks perfect and love the filling too..

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  11. Eto meni modle stoje neotvorene već četiri ili pet godina a nisam se smirila dok ih nisam kupila. A imam i bjelanca u zamrzivaču za šaum rolne. Kanoli mi se sviđaju ali nisam sigurna da li ih smijem jesti, od prženog tijesta imam strašnu gorušicu da moram popiti lijekove.

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  12. I absolutely love your pictures and your recipes.

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  13. Draga moja kako lipo izgledaju!!!!

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  14. Ako si imala trsku u blizini, mogla se oklagija spasiti (isprobano) :)

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  15. Već godinama se spremam probati napraviti kanole, ali nikako da dođu ne red, a baš su mi zanimljivi. Mama ima kalupe, pa mi ništa ne stoji na putu, samo se treba primiti posla...
    Dok nismo imali kalupe češće smo radili takve stvari, nego sad kad imamo kalupe; dok sam bila mala mama je godinama radila šaumrole tako da je lisnato tijesto pekla na namaštenim suhim stabljikama kukuruza, tko je onda još imao metalne kalupe!
    Pozdrav

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    Replies
    1. Oooo, Sanela...dobro doshla natrag u blogerske sfere; nedostajala si mi ;-)

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  16. Dosla ja opet ovdje ..pravila sam ih ,po drugom receptu ali sve je to isto,samo fil se malo razlikuje..ja ti i nisam bas nesto zaljubljenih ,vise volim fil :)
    Meni su se prilikom przenja neke odlijepile,sta ti kazes kako si ti prosla ,savjet molim za drugi puta !!?? :)

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  17. Ja sam se odusevila filom sa sirom i limunom; nekako bolje pase od bilo kakve kreme/vrhnja. Nemastan je i limun fino 'reze' ukus. Meni se bas niti jedna nije odvila. Slijepila sam ih sa bjelancetom i dobro pritisnula. Probala sam par peci u renri; moze, ali nije to-to!

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