Sicilian cannoli will be a real decoration for your New Year and a Christmas table and even fit for a daily dessert to coffee, if, for example, use a simplified version with purchased filling tubes. Make a whipped cream for cannoli cream, sugar, ricotta and raisins, fill them with crispy tubules, and Dip the cream into a mixture of crushed chocolate and hazelnuts. Dessert it turns out not only delicious, but also very beautiful. друзьями: 
Time: 35 мин.Difficulty: easy Quantity: 14 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. unsalted pistachios
- 1 tbsp. fat cream
- 2 tbsp. l Sahara
- 2 tbsp. l light raisins
- 1 tbsp. chopped dark chocolate
- 1 tbsp. ricotta
- 14 cannoli tubes
Recipes with similar ingredients: pistachios, cream, sugar, raisins, bitter chocolate, ricotta cheese, wafer rolls
Recipe preparation:
- Preheat the oven to 175 ° C.
- Roast unsalted pistachios in the oven for 10-15 minutes or until they become crispy. Remove from the oven, cool and chop finely. Put chopped pistachios in a bowl.
- In a bowl of an electric mixer, whip the cream with 1 tbsp. l Sahara until you get soft peaks. In a large bowl, mix the whipped cream, raisins, 1/3 crushed chocolate, 1/3 crushed pistachios and 1 tbsp. l Sahara. Gently mix whipped cream with ricotta. Before serving, transfer the filling into a wide pastry bag round tip. Put cream on both ends of the tubes cannoli.
- Mix the remaining chopped chocolate on a plate and pistachios.
- To decorate the dessert, dip each end of the cannoli in chocolate pistachio mixture.
- Cannoli can be filled and stored in the refrigerator no more than 1 hours.
