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Friday, November 27, 2009

Cannoli's






The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele ofParsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book



What a challenge,it was so much fun and was easy ,i made few changes in the recipe of shell and filling was simple heavy cream whipped with icing sugar and rose essence.the end result YUMMOOOOOOO

Ingredients-

Shell--
All purpose flour 1cup
Apple cider vinegar 2tbsp(any vinegar can be used)
Butter 2tbsp
Sugar 1tbsp
Baking powder 1tsp
Chilled water 4tbsp


Filling--
2 cup Heavy Cream
3/4 cup icing sugar
Rose Essence few drops

Pistachio for sprinkle
VEG OIL for frying the shells


METHOD------

Mix dry ingredients of shell recipe add butter and mix it,add vinegar and water and mix losely till all comes together.From here we follow the steps given in challenge for chilling the dough and finally frying the shells for cannoli's.
Once u fry the Cannoli's,let them cool and in the mean time whip heavy cream with sugar and add few drops of rose essence, fill Cannoli's and sprinkle chopped pistachio.

This is what i call simple and elegant desserts.
Thanks Daring Baker and Lisa Michele for this wonderful challenge

5 comments:

Wic said...

this shells look so light and crispy. just delicious. amazing job.

lisamichele said...

What stunning cannoli! Such beautiful, golden shells, perfect blisters etc. They're so light and delicate, that your simple filling of sweetened whipped cream fits perfectly! So so well done! Thanks for deep frying with me this month!

shuggan said...
This comment has been removed by a blog administrator.
andaoana said...

Your cannoli look elegant indeed. Great job.

Reem said...

Thanks all for all the sweet comments.

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