Canoli with Cream

Canoli with Cream Recipe from Romania | Ingredients: butter, confectioner's sugar, egg, wine, oil, rum, flour, milk, vanilla, and more

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Canoli with Cream is a delicious Italian dessert that consists of crispy pastry shells filled with a creamy, sweet filling. This recipe is perfect for special occasions or as a decadent treat for yourself.

History

The origins of the canoli date back to Sicily, Italy. These iconic pastries are believed to have been created during the Carnevale season, a time of celebration before Lent. The word "canoli" actually means "little tube" in Italian, which refers to the shape of the pastry shell.

Ingredients

4 oz / 100 g butter
4 oz / 100 g confectioner's sugar
1 egg
0.5 cup wine
2 tbsp oil
2 tbsp rum
flour as needed

Filling

0.5 qt / 0.5 liter milk
2 tbsp flour
3 eggs
4 oz / 100 g butter
8 oz / 250 g sugar
1 tsp vanilla
egg for washing

How to prepare

Cream the butter with the sugar and egg. Then, add the wine, rum, oil, and flour at the end.
Knead a medium soft dough and let it rest for 10–15 minutes.
Next, roll the dough into a sheet that is 0.25 inches thick. Cut the sheet into strips and wind these strips around the special cannoli molds.
Wash the cannoli with egg and bake them. Once the cannoli are done, remove them from the oven and let them cool.
When the cannoli are cold, fill them with whipped cream or other fillings.

Filling

Begin by setting the milk to boil. Gradually add the eggs that have been previously beaten with sugar and flour.
Stir the mixture continuously until the filling thickens.
Once cooled, add vanilla and creamed butter to the filling.

Variations

Try filling the cannoli shells with a chocolate or pistachio cream for a different flavor profile.
Add a sprinkle of chopped nuts or chocolate shavings on top of the filled cannoli for added texture.

Cooking Tips & Tricks

Make sure to let the dough rest before rolling it out to ensure a tender and flaky pastry shell.

- Be careful not to overfill the cannoli shells, as this can cause them to become soggy.

- Use a pastry bag to easily fill the cannoli shells with the creamy filling.

- Dust the finished cannoli with powdered sugar for a beautiful presentation.

Serving Suggestions

Serve Canoli with Cream as a decadent dessert after a traditional Italian meal. Pair with a cup of espresso for the perfect ending to your meal.

Cooking Techniques

Be sure to bake the cannoli shells until they are golden brown and crispy.

- Stir the filling constantly to prevent lumps from forming and ensure a smooth consistency.

Ingredient Substitutions

You can substitute the rum in the main part of the recipe with almond extract for a different flavor profile.

- Use vegetable shortening instead of butter for a dairy-free version of this recipe.

Make Ahead Tips

You can prepare the cannoli shells and filling ahead of time and assemble them just before serving to save time.

Presentation Ideas

Arrange the filled cannoli on a platter and dust with powdered sugar for a beautiful presentation. Garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Pair Canoli with Cream with a sweet dessert wine such as Moscato or a rich espresso for a delightful combination.

Storage and Reheating Instructions

Store any leftover cannoli in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature to crisp up the shells before serving.

Nutrition Information

Calories per serving

Each serving of Canoli with Cream contains approximately 300 calories.

Carbohydrates

Each serving of Canoli with Cream contains approximately 30 grams of carbohydrates.

Fats

Each serving of Canoli with Cream contains approximately 20 grams of fats.

Proteins

Each serving of Canoli with Cream contains approximately 5 grams of proteins.

Vitamins and minerals

Canoli with Cream is not a significant source of essential vitamins and minerals.

Alergens

This recipe contains dairy (butter, milk, eggs) and wheat (flour), which may be allergens for some individuals.

Summary

Canoli with Cream is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Canoli with Cream is a classic Italian dessert that is sure to impress your guests. With a crispy pastry shell and a creamy filling, this recipe is a decadent treat that is perfect for any special occasion. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Cannoli with Cream. It was a warm summer day, and I was visiting my dear friend Maria in her small kitchen in the bustling city of Rome. Maria was known far and wide for her incredible cooking skills, and I always looked forward to learning new recipes from her.

As I sat at her kitchen table, sipping on a freshly brewed espresso, Maria pulled out a worn, tattered cookbook from the shelf. She flipped through the pages with a familiar ease, her eyes scanning the words as if they were old friends. And then, she stopped on a page that was marked with a faded yellow sticky note.

"This, my dear friend, is my secret recipe for Cannoli with Cream," Maria said with a mischievous smile. "I have been making these for years, and they are always a hit at parties and gatherings."

I leaned in closer, my curiosity piqued. Maria began to read off the ingredients and instructions, her voice filled with passion and excitement. She explained how the delicate pastry shells were filled with a rich, creamy filling made from ricotta cheese, sugar, and a hint of vanilla. And the finishing touch was a dusting of powdered sugar and a sprinkle of pistachios on top.

I watched as Maria expertly whipped up the filling and carefully piped it into the crisp cannoli shells. The kitchen was filled with the warm, comforting scent of cinnamon and sugar as the cannoli baked in the oven. And when they emerged, golden brown and fragrant, I knew I had to learn how to make them myself.

Maria generously shared her recipe with me, and over the years, I perfected my own version of her Cannoli with Cream. I added a touch of lemon zest to the filling for a bright, citrusy flavor. I experimented with different types of nuts for the garnish, from almonds to hazelnuts. And I even tried dipping the ends of the cannoli in melted chocolate for an extra decadent treat.

As I continued to make these Cannoli with Cream for my family and friends, they quickly became a staple at every special occasion. Birthdays, holidays, anniversaries – there was always a platter of cannoli on the dessert table, waiting to be devoured.

But it wasn't just the delicious taste of the Cannoli with Cream that made them so special to me. It was the memories and stories that came along with them. I remembered the laughter and joy that filled Maria's kitchen as we made cannoli together. I remembered the look of delight on my grandchildren's faces as they bit into the crispy, creamy dessert.

And most of all, I remembered the love and tradition that was passed down from generation to generation through this simple recipe. It wasn't just about the ingredients or the technique – it was about the connection and bond that was forged over a shared love of food and family.

So now, as I sit in my own kitchen, surrounded by the familiar sights and smells of home, I can't help but feel grateful for the lessons I learned from Maria and her Cannoli with Cream. It reminds me that the best recipes aren't just written on paper – they are written on our hearts, forever cherished and passed down through the ages. And for that, I am truly thankful.