Orange Cannoli
Oranges have long been a favorite fruit in Mediterranean cuisine, especially in Italian and Spanish pastry making. The grated zest and fresh orange juice lend a delicate citrus aroma to the mascarpone cream, making the cannoli a truly refreshing yet elegant dessert. This orange version is especially well-suited for spring or summer occasions but can also crown a festive dinner with a light ending. The citrus flavors and crispy texture create a perfect balance. Tip: Use only freshly squeezed orange juice to avoid artificial flavors. For an even more intense experience, you can add a few drops of orange blossom water to the cream. Always fill the cannoli shells just before serving!
Ingredients for this recipe
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Preparation Steps
1
In a large mixing bowl, combine the flour, sugar, and salt. Add the butter, egg, and white wine, then knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
2
For the filling, combine the mascarpone cheese, powdered sugar, grated orange zest, and fresh orange juice in a bowl. Mix until smooth, then refrigerate for 30 minutes to allow it to become firm and chilled.
3
On a lightly floured surface, roll out the dough thinly. Cut into 10x10 cm squares, then wrap each square around a metal cannoli form. Moisten the edges with water and press together to seal, preventing them from opening during frying.
4
Heat the oil to 350°F (180°C). Fry 2-3 cannoli at a time until golden brown. Drain on paper towels, then carefully slide them off the forms once cooled.
5
Using a piping bag, fill the cooled cannoli shells with the orange-mascarpone cream. Fill both ends to ensure even distribution of the filling. Fill just before serving to preserve the crisp texture of the shells.
6
Dust with powdered sugar before serving. The freshness and citrusy aroma of the orange perfectly complements the creaminess of the filling. No extra decorations are necessary – the flavor speaks for itself.
