Cannoli

1. Stage

Pour the flour into a bowl, put the sugar, egg, salt, butter and try to mix everything. Gradually add wine and knead a fairly steep dough. We form a ball, cover it with cling film and either leave it outside or put it in the fridge, it seems to me that the fridge has nothing to do with it, it's not a shortbread dough. We mix the ricotta and sugar, add vanilla. If you want, you can whip cream, add it to the cream and mix. To fry the tubes we need such iron tubes for cannoli. Make a sausage from the dough, cut off pieces of dough from it and thinly roll them out. Or we roll out the dough thinly and cut out circles with a rather large glass. These are the two fundamental techniques for working with dough. Dumplings, ravioli, and pies are made either this way or that way.

2. Stage

We wrap the dough around the iron cannoli and fry them in a deep frying pan in very hot oil, being careful not to burn them, turning them from time to time. We also take them out carefully, letting the oil drain off, and put them on paper towels to remove to some extent the excess oil.

3. Stage

When everything has cooled a bit, remove the waffle tubes and fill them with cream using a pastry cone. Sprinkle with powdered sugar made at home, nut crumbs or grated chocolate. You can complicate the cream by adding grated chocolate or grated toasted nuts. I made a half portion of the cream. Unused cannoli dough can be stored in the freezer for a month.

4. Stage

This is what it looks like in Sicily; they put lard in the real connoli instead of butter. Paste con Ricotta on the window