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Cannoli Pronto

Cannoli are an Italian pastry consisting of a fried pastry shell filled with a sweet filling. The document provides a recipe for making cannoli including instructions to: 1) Mix together flour, sugar, leavening, spices and butter to make the pastry dough. 2) Fill the fried pastry shells with a mixture of ricotta cheese, mascarpone cheese, sugar and whipped cream. 3) Optionally dip the ends of the filled pastries in chocolate or pistachios.

Uploaded by

Gabriela Cruz
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© © All Rights Reserved
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Download as XLSX, PDF, TXT or read online on Scribd
50 views

Cannoli Pronto

Cannoli are an Italian pastry consisting of a fried pastry shell filled with a sweet filling. The document provides a recipe for making cannoli including instructions to: 1) Mix together flour, sugar, leavening, spices and butter to make the pastry dough. 2) Fill the fried pastry shells with a mixture of ricotta cheese, mascarpone cheese, sugar and whipped cream. 3) Optionally dip the ends of the filled pastries in chocolate or pistachios.

Uploaded by

Gabriela Cruz
Copyright
© © All Rights Reserved
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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Cannoli

1. Misturar os sete primeiros ingredientes conforme a ordem. Abrir a massa com o rolo e utilizar um cortador no
formato desejado, colocar os petit fours sobre uma assadeira forrada com papel manteiga.
2. Assar emType:
Production fornodesert
médio até que fiquem dourados.
3. Dar banho no chocolate derretido e polvilhar com chocolate branco picado.
Porcions: 30

Total Cost:
Portion Cost:
Factor: 4
Sales Price:

Technical File
Gross
Ingredients Net Amound Unit Unit Price Gross Price
Amound

For the Shells

Plain Flour 13 oz 13

Golden Caster Sugar 3 tablespoon 3

Bicarbonate of soda 2 langepinch 2

Cinnamon 1 tsp 1

Cocoa Powder 2 tsp 2

Butter 3 oz 3

Eggs Separated 3 unit 3

Marsala 4 oz 4

Oil for deer frying

Dark Chocolate Melted 4 oz 4

Chopped Pistachios

For the Filing

Ricota 22 oz 22

Mascarpone 9 oz 9

Icing Sugar 5 tablespoon 5

Whipped Cream 1 cup 1

Directions:

1) Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt.

2) Add the butter and rub it into the dry ingredients until there are no more lumps.
3) Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth
dough.
4) Wrap and rest in the fridge.
5) Fill a deep-fat fryer, wok or deep saucepan heat the oil until it reaches 180C and lay the dough out on a lightly
floured surface and cut out circles about 11cm across.
6) Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and fry.

1) When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios.
Leave to cool and harden.
2) Beat the ricotta and mascarpone together, then stir in the candied peel, sugar and mixed whipped cream.
3) Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli.
4) Serve with or without Gelato

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