made shells you buy in the Italian markets. I use 100% organic grape juice
instead of Marsala wine and also without egg.
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Ingredients
FOR CANNOLI SHELLS
All purpose flour 2 Cup (32 tbs)
Sugar 1 Tablespoon
Unsweetened baking cocoa 1 Tablespoon
Ground cinnamon 1⁄4 Teaspoon
Salt 1⁄2 Teaspoon
Vegetable oil/Olive oil 3 Tablespoon
White wine vinegar 1 Teaspoon
Grape juice/Water 1⁄2 Cup (8 tbs)
Oil 1 Cup (16 tbs) (For deep frying)
FOR CREAM FILLING
Mascarpone cheese/Cream cheese 8 Ounce
Powdered sugar 2⁄3 Cup (10.67 tbs)
Heavy whipping cream 2 Cup (32 tbs)
Orange extract 2 Drop (Optional)
Orange zest 1 Tablespoon
FOR PEANUT BUTTER NUTELLA FILLING
Peanut butter 1⁄4 Cup (4 tbs)
Nutella 1⁄4 Cup (4 tbs)
Powdered sugar 2 Tablespoon
Directions
MAKING
In a large bowl, add in flour, salt, cinnamon powder and cocoa powder. Mix thoroughly.
Add in the oil, water and white wine vinegar; mix well with hands.
Drizzle grape juice little at a time and make dough. Cover with a damp cloth and let it rest for 5 – 10 minutes.
After 10 minutes, make small balls from the dough and roll to make a sheet as shown in the video.
Wrap around the cannoli mold and seal the edges with water. Heat oil in a deep pan and deep fry until crispy.
Take out the cannoli shells over a kitchen towel and let it cool, after that transfer to a cooling wrack.
Meanwhile, prepare the cream filling – using a stand mixer, cream together mascarpone cheese and powdered sugar.
Pour in the heavy whipping cream and mix until it forms stiff peak.
For the peanut butter nutella filling – in a medium bowl, mix together all the ingredients using a spoon.
FINALIZING
Fill the shells with cream filling or peanut butter nutella filling and garnish with some mini chocolate chips.
SERVING
13. Serve as dessert.