Home Recipes Cannoli dough raspberry

Cannoli dough raspberry

A raspberry spin on the classic cannoli shells recipe

Dough Eggs Sugar

Raspberry cannoli shells

Debic's Culinary Team

Debic

Ingredients

250 g flour 00 160 w

30 g lard or sunflower oil

6 g cocoa power

50 g egg yolk

10 g white vinegar

80 g marsala wine

1 g salt

30 g sugar

20 g whole egg

1 l sunflower oil

Preparation

Knead all the ingredients in a mixer until you obtain a smooth, compact dough.

Leave the mixture to rest in the refrigerator, well covered, for at least 4 hours.

After this time, roll out the dough for the first time to a thickness of about 2 mm and leave to rest for about 5 minutes, then repeat the operation, rolling the dough out again to a thickness of 2 mm.

Using a pastry cutter, cut out 10 cm squares and wrap them around the cannoli mold.

Use the eggs to seal the edges; this will prevent the cannoli from opening during frying.

Fry in oil at 150°C (lower the temperature to avoid an excessive Maillard reaction, thus preserving the colour) for about 5 minutes until evenly browned.

Finishing touch

Once ready, remove from the mold and store in a dry place until ready to use.

Dough Eggs Sugar

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