Homemade Fresh Strawberry Cannoli

Homemade Strawberry Cannoli make an appropriate classic Italian Dessert. A crisp crunchy shell is full of a creamy sparkling strawberry filling. A delicious summer Dessert Recipe.

If you ask an Italian what their preferred dessert is, I’m pretty sure maximum might say Cannoli! whether it’s full of the traditional Ricotta filling, Italian Pastry Cream or maybe a easy Mascarpone Cream, Cannoli are continually the first to be eaten.

IN WHICH DO CANNOLI COME FROM?

Cannoli are initially from Sicily and had been once prepared for Carnival Time,  but of direction now they are made and sold all over Italy and the sector.

WHAT IN CASE YOU DON’T HAVE CANNOLI TUBES?

In case you don’t have the Cannoli Tubes you could make your very own with rolled up pieces of foil, simply make sure to gently grease and flour earlier than wrapping the dough.

INGREDIENTS:

FOR THE CANNOLI SHELLS:

• 1 1/3 cups all purpose flour (173 grams)
• 2 tablespoons sugar
• 1/2 tablespoon cocoa
• 1 tablespoons butter softened
• 1 egg
• 2 tablespoons dry white wine or Marsala

STRAWBERRY FILLING WITH GELATINE:

• 1/2 tablespoon gelatine
• 3/4 cup whole/whipping cream (divided) (110 grams)
• 1/2 cup mascarpone (125 grams)
• 1 -2 tablespoons powdered / icing sugar
• 1/3 cup pureed strawberries (3 large)

STRAWBERRY FILLING WITHOUT GELATINE:

• 1/2 cup mascarpone (125 grams)
• 3/4 cup whole/whipping cream (110 grams)
• 1-2 tablespoons powdered / icing sugar
• 1/4-1/2 cup chopped strawberries (40-60 grams)

INSTRUCTIONS:

FOR THE CANNOLI SHELLS:

1. gently grease and flour 18 Cannoli Tubes. Or use rolled up aluminium foil. five mins earlier than casting off the dough from the refrigerator Pre-warmness oven to 350F / 180C.
2. In a medium bowl whisk together flour, sugar and cocoa make a well in the middle and upload the butter, egg and wine mixing with a fork. flow the dough to a lightly floured flat surface and gently knead to shape a easy compact dough. 
3. Wrap the dough in plastic and refrigerate for 20 minutes. dispose of the dough from the refrigerator. Roll dough out very thin* and reduce with a round cookie cutter (3 1/2" / nine cm), wrap the pastry in order that it overlaps and seal through brushing with a touch egg white (beat slightly) or water to seal the edges. Bake for approximately 15 minutes or till pastry is golden.allow the shells cool before filling, they ought to be stuffed simply before serving.

STRAWBERRY FILLING WITH GELATINE:

1. In a small pot blend the gelatine and three tablespoons of cream, allow sit down for five mins. Then warmth on low/medium until gelatine melts, do not boil. add a tablespoon of mascarpone creamed mixture and stir to combine.
2. Beat the last cream, mascarpone and sugar until gentle peaks shape, then add the gelatine mixture and pureed strawberries, beat on medium till blended 30 seconds. place in a bowl cowl with plastic and refrigerate for as a minimum four hours or until thickened.

STRAWBERRY FILLING with out GELATINE:

1. Beat mascarpone, cream and sugar till very thick, fold in chopped strawberries. Refrigerate until ready to apply.
2. With a huge tip fill a pastry bag with filling and fill cooled pastry shells. dirt with powdered sugar or drizzle with melted chocolate. Serve without delay.

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