Ingredients :
4 oz/100 g butter
4 oz/100 g confectioner's sugar
1 egg, 1/2 cup wine
2 tablespoons oil
2 tablespoons rum
flour as needed
Filling:
0.5 qt/0.5 L milk
2 tablespoons flour
3 eggs
4 oz/100 g butter
8 oz/250 g sugar
1 teaspoon vanilla
egg for washing
Procedure :
Cream the butter with the sugar and egg, then add wine, rum, oil and the flour at the end. Knead a medium soft dough and let it rest for 10-15 minutes. Then roll into a 1/4 inch thick sheet, cut into strips and wind these strips around the special canoli molds. Wash with egg and bake. When the canoli are done, remove and let cool. When cold, fill with whipped cream or other fillings. For filling, set the milk to boil, then gradually add the eggs previously beaten with sugar and flour. Stir continuously until the filling thickens. When cooled, add vanilla and creamed butter.
4 oz/100 g butter
4 oz/100 g confectioner's sugar
1 egg, 1/2 cup wine
2 tablespoons oil
2 tablespoons rum
flour as needed
Filling:
0.5 qt/0.5 L milk
2 tablespoons flour
3 eggs
4 oz/100 g butter
8 oz/250 g sugar
1 teaspoon vanilla
egg for washing
Procedure :
Cream the butter with the sugar and egg, then add wine, rum, oil and the flour at the end. Knead a medium soft dough and let it rest for 10-15 minutes. Then roll into a 1/4 inch thick sheet, cut into strips and wind these strips around the special canoli molds. Wash with egg and bake. When the canoli are done, remove and let cool. When cold, fill with whipped cream or other fillings. For filling, set the milk to boil, then gradually add the eggs previously beaten with sugar and flour. Stir continuously until the filling thickens. When cooled, add vanilla and creamed butter.
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