2 cups flour
\n1\u20442 teaspoon ground cinnamon
\n2 tablespoons sugar
\nPinch of salt
\n2 tablespoons cold diced butter (28g)
\n1 egg
\n1\u20443 cup cold tap water
\n1\u20442 tablespoon vinegar
\n1 teaspoon vanilla essence
\nExtra egg for sealing.
\nWhipped cream or ricotta for filling
\nMelted chocolate for decorating
\nChopped nuts for garnish<\/p>\n
Sift flour in a bowl. Mix in the dry ingredients. Add cold diced butter and break down with a fork. Then, rub in the butter using your fingers until it’s well incorporated into the flour. (Make sure to do this step properly. You may use a food processor, too).
\nAdd the egg in the flour. Whisk it lightly. Mix together the vinegar, vanilla, and water. Use the water mixture to bind a soft, firm dough. Knead the dough till it’s nice and smooth. Wrap the dough in a cling wrap and let it chill in the fridge for 1 hour. Or in the freezer for 30 minutes.
\nDivide dough into two portions. Keep one wrapped. Roll the other portion of the dough with a bit of dry flour to a big, slightly thin disc. Use a round cutter to cut rounds. Gather the off cuts and use it again.
\nTake the smaller discs and roll it thinner, then prik with a fork. (This will ensure you get even tiny bubbles on the canolli and avoid big fat bubbles)
\nPlace a canolli tube in the centre of the disc. Take the two ends of the disc and overlap it, sealing it with egg.
\nDeep fry on medium heat. Till golden brown. Remove on a paper towel. When cool to the touch, remove the canolli mould from the shell. Being careful not to break it. Shape the rest of the canollis in the same way.
\nLet it cool completely before dipping the ends in chocolate. Decorate as desired. Pipe the filling from both ends. Enjoy chilled.
\nIt was a breeze frying these using my @elbacookerssa stove.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2 cups flour 1\u20442 teaspoon ground cinnamon 2 tablespoons sugar Pinch of salt 2 tablespoons cold diced butter (28g) 1 egg 1\u20443 cup cold tap water 1\u20442 tablespoon vinegar 1 teaspoon vanilla essence Extra egg for sealing. Whipped cream or ricotta for filling Melted chocolate for decorating Chopped nuts for garnish Instructions Sift flour…<\/span><\/p>\n","protected":false},"author":2,"featured_media":23488,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-23487","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=23487"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23487\/revisions"}],"predecessor-version":[{"id":23492,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23487\/revisions\/23492"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/23488"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=23487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=23487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=23487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}