If you’re a lover of Italian desserts, you most definitely know about the Sicilian Cannolo, the pastry that’s essentially the epitome of Italian dessert. This tube-shaped pastry comes with a crispy and crunchy shell and a luscious and creamy filling of sweet ricotta cheese. Originated from the Italian island of Sicily, Cannolo has become a globally favored dessert, mainly in America, due to the significant number of Italian immigrants around the world.

Now, you’re ready to take on the task of making your own Cannolo, but to make it perfect, you need to start with the basics first. This article is aimed at showing you how to fry the Sicilian Cannolo correctly.

Materials Needed

Before we delve into the frying process, it’s worth checking that you have everything you need. Here are the materials that you should gather to make the perfect Sicilian Cannolo:

1. Cannolo tubes
2. A deep fryer or a non-stick pot
3. Vegetable oil
4. Flour
5. A slotted spoon
6. Pastry brush
7. A small bowl
8. Kitchen timer

Instructions

1. Mix your Flour-Dough: To kick start the process, you’ll need to mix the flour dough. Simply add flour, sugar, cocoa powder and cinnamon in a bowl and mix them with your hands. Then, add a little bit of red wine and white vinegar into the bowl and knead until you get a smooth and uniform dough.

2. Roll the Dough: Before beginning to roll out the dough, sprinkle some flour over your table or board as it will help prevent the dough from sticking. Use your rolling pin to roll the dough properly till it’s really thin. Make sure it’s at least half an inch thick.

3. Cut the Dough: Now, cut the dough into 5-inch circles. Make sure you cut out as many as you need for cannolo tubes. Ensure that you press down on the edges of each circle to create a tight seal as you don’t want oil to seep inside when frying.

4. Wrap Dough around Cannolo Tubes: It’s time to start using the Cannolo tubes. Take one of the 5-inch dough circles and then carefully wrap it around the cannolo tube. Make sure that you press the edges of the dough together to seal it. Repeat this process for each cannolo.

5. Fry Cannolo Tubes: Heat up your fryer or non-stick pot filled with vegetable oil to 350°F. Carefully place the cannolo tubes in the oil and proceed to fry them for about 1-2 minutes on one side. After that time has elapsed, turn them over with the help of a slotted spoon to the other side and continue frying for another minute or two. You can use a pastry brush to add some oil on the cannolo tubes for a golden brown finish.

6. Remove Cannolo tubes from the fryer: After frying, use the same slotted spoon to take out the Cannolo tubes from the fryer and place them on a paper towel to absorb the excess oil. Make sure to do this immediately to keep the cannolo from getting soggy.

7. Remove Cannolo Tubes: Lastly, after removing the Cannolo tubes from the fryer, let them cool for about 5 minutes. After they’ve cooled, you can start sliding the cannolo tubes off carefully, and you’ll have the fried Cannolo pastry shaped in tubes as required.

Conclusion

Making the perfect Sicilian Cannolo requires a bit of skill and patience, but with these instructions at your fingertips, you’re sure to get it done right. You’ll have your loved ones wondering when you became an Italian dessert connoisseur after seeing how great these come out. Remember to be careful while frying the Cannolo tubes and always keep an eye on the temperature of the vegetable oil, to avoid getting burnt. Now that you know how to fry the Sicilian Cannolo, you’re sure to be a crowd favorite with this Italian dessert marvel.

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