Time: 1 hour 30 min.
Complexity: average
Quantity: 24 tubes

A detailed recipe for wafer rolls with cream cheese.

These Italian rolls, filled with cream cheese, have a crispy shell and a creamy filling. Making them will make you feel like you're in your own home bakery. But if you've ever tried them in a cafeteria with a strong cup of coffee, hold on to those positive memories. Rolls are delicious both store-bought and homemade.

Ingredients:

Tubes

• 2 cups premium flour
• 1 tbsp. sugar
• 1/4 teaspoon salt
• 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
• 1 egg yolk
• 1/2 cup dry white wine
• Special equipment: metal cones or tubes for baking cannoli

Filling

• 2 cups ricotta cheese, preferably whole milk
• 3/4 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 tsp allspice
• 1/4 cup heavy cream 33%
• 1/4 cup semi-sweet chocolate chips
• Zest of 1 lemon
• 1 l. rapeseed oil for frying
• Flour for work
• 1 egg, lightly beaten, for gluing
• Powdered sugar, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ricotta cheese, chocolate chips (granules), semi-sweet chocolate, premium flour, white wine, powdered sugar, allspice, cinnamon, lemon zest, cream

We recommend

Preparation:

Step 1
• For shortcrust pastrySift the flour into a medium bowl with the sugar and salt. Mix in the butter with your fingers until it resembles wet sand. Add the egg yolk and white wine and mix until the dough is smooth. Wrap the dough in plastic wrap. Refrigerate until it rests while you prepare the filling.
Step 2
• For the fillingIn a medium bowl, beat the ricotta until smooth. Stir in the powdered sugar, cinnamon, and allspice. In the bowl of a hand mixer, beat the cream until thick. Using a rubber spatula, carefully fold the cream into the ricotta. Stir in the chocolate chips and lemon zest. Chill in the refrigerator for 30 minutes or up to 1 hour.
Step 3
• For tubesWhile you're working on the dough, heat canola oil in a medium saucepan to 180°C. Spray the work surface with flour. Dust a rolling pin. Roll the dough out thinly.
  
  Using a 10 cm diameter cup, cut out circles from the dough by running a knife around the cup. You should have about 24 circles. Brush the edges with egg wash, then overlap the edges and roll the dough around the circle. Now lower the circle into the hot oil, holding it in place with tongs. Fry until crisp, about 2-3 minutes.
Step 4
• Remove from the oil and remove the tube. Repeat with the remaining dough. Set aside to cool.
Step 5
• To fill the cannoli with ricotta, use a piping bag without a tip. Before serving, fill the cannoli with cream from both ends. Dust with powdered sugar. This will give the cannoli a finished look. Serve as a dessert.
  
  Recipe Cannoli rolls with ricotta cheese.
  
  

  Chef's advice

  
  If the cream cheese has excess liquid, wrap it in cheesecloth and drain for at least 30 minutes before using it in the filling. Start baking the cannoli rolls ahead of time and fill them just before you're ready to eat them. Everyone loves crispy cannoli.

Votes: 6