White Chocolate Cannoli
Cannoli is a traditional Italian dessert, originating from Sicily and now known worldwide. While the original filling is made with ricotta cheese, modern versions often include chocolate – the white chocolate version offering a particularly elegant and smooth flavor profile. This variation is ideal for festive occasions, as a welcome treat for guests, or as a special ending to a dinner. The harmony of the creamy interior and the crispy exterior provides a truly unique experience. Tip: If you desire a more intense flavor, you can grate a little lemon zest into the cream, which will refresh the sweetness of the white chocolate. Always fill the shells just before serving to maintain their crispy texture. For the perfect consistency, chill the cream in the piping bag for at least 30 minutes before filling.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, and a pinch of salt. Add the softened butter, egg, and white wine. Knead until you have a smooth, pliable dough. If it's too dry, add a few drops of water. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2
For the filling, heat the heavy cream until it's warm but not boiling. Remove from heat and add the finely chopped white chocolate. Stir until smooth, then add the vanilla extract and powdered sugar. Let it cool completely, then refrigerate for 30 minutes to allow it to thicken into a spreadable, yet firm, cream.
3
On a lightly floured surface, roll out the dough thinly. Cut into approximately 10x10 cm (4x4 inch) squares. Wrap each square around a metal cannoli form. Press the edges together with a damp finger to seal them so they don't come apart during frying.
4
Heat the oil in a deep pot to about 350°F (180°C). Fry the cannoli until golden brown. Remove and place on paper towels to absorb excess oil. Once cooled, carefully slide the cannoli off the molds.
5
Fill the cooled cannoli shells with the white chocolate cream using a piping bag. Fill from both ends to ensure the inside is completely filled. Don't let them sit too long, or the shells will lose their crispness.
6
Dust lightly with powdered sugar before serving. The white chocolate filling is elegant and visually appealing on its own, so no further decoration is necessary. Serve immediately, or store in the refrigerator for a few hours.
