Cannoli Italia
cannoli Italia It's an iconic dessert originating from Sicily, Italy. Here, it's served completely plant-based! The outer skin is shaped like a hollow tube that is crisp, golden in color and has a slightly sweet taste and a distinctive grape aroma. The inside is filled with a soft cream made from vegetable ricotta cheese or naturally sweetened thick coconut milk, then decorated with chocolate chips and chopped nuts. Without eggs, animal milk, or animal fat, this dish retains its original deliciousness. Crispy on the outside, soft and sweet on the inside, and a timeless symbol of Italian culinary delights!
Shared by Feto
Time
50 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 150 grams of all-purpose flour
- 2 tablespoons of powdered sugar
- One tablespoon of cold vegetable butter
- 60 to 70ml dry white wine or sweet orange juice
- A little apple cider vinegar
- Enough cooking oil for frying
- Powdered sugar for sprinkling
- 200 grams of vegetable ricotta cheese or silken tofu, drained dry, as a cream filling.
- 4 tablespoons of powdered sugar
- 1/2 teaspoon vanilla extract
- A little fresh grated orange peel
- Small chocolate nibs and chopped pistachios for garnish
👩🍳 Instructions
- 1
Make the crust: mix all the crust ingredients, knead until the dough is smooth and elastic. Let it rest for 30 minutes, then roll it out as thin as possible and cut into rectangles. Wrap it in a cannoli tube mold and seal the ends.
- 2
Fry: Fry in hot oil until golden brown and crispy. Remove, drain, and remove from the mold when slightly cool.
- 3
Make the filling: Beat the vegetable ricotta/tofu with the sugar, vanilla, and orange zest until smooth and thick. Place in a piping bag.
- 4
Filling: pipe the cream mixture into both ends of the cooled cannoli shell.
- 5
Serve: Sprinkle the entire surface with powdered sugar, garnish with cocoa nibs and chopped nuts. Serve immediately to keep the crust crispy!