Servings:
6
Prep time:
50
Cooking time:
25
INGREDIENTS
- For the Cannoli:
- -150g white flour
- -50g butter
- -1 tablespoon cane sugar
- -1 tablespoon cocoa powder
- -1 teaspoon cinnamon powder
- -2 tablespoons white wine
- -salt
- To decorate:
- -80g dark chocolate
- -40g pistachios
- -2 tablespoons rice malt
- -coffee powder
- For the filling:
- -500 almond milk
- -40g rice flour
- -2 tablespoons cane sugar
- -1 tablespoon sunflower seed oil
- -1 teaspoon vanilla extract
INSTRUCTIONS
- To prepare the batter blend the flour, the cocoa, the cane sugar, the cinnamon and a pinch of salt in a bowl, then add the softened butter.
Last, pour the wine and create a thick dough (if needed, add more flour). Let it sit in the fridge for at least half an hour. - Roll the dough out to create a thin layer and divide it in sections about 1cm wide and 35cm long. At this point you will need the traditional metallic cylinders to shape the cannoli. Wrap the dough around the cylinders, partially putting the edges on top of each other. Bake at 190°c for 15 minutes. Let the Cannoli cool before you remove the molds.
- Mix the rice flour and the sunflower seed oil. In a pan, heat the almond milk, the sugar and the vanilla extract; before boiling, add the oil and flour mixture and let it melt, until the custard thickens. Remove it from the heat and let it cool.
- Fill the Cannoli with the custard, with the help of a pastry bag or a spoon. Brush them with malt and roll them in the crushed pistachios, letting them stick to the malt.
Complete with a sprinkle of dark chocolate and some coffee powder.
