Cannoli from Italy but Dairy Free with a Secret for filling!

Cannoli

1. Weigh out all the ingredients

2. Pass all the dry ingredients through a sieve, and mix them in a bowl

3. add the white wine vinegar and the wine, keep mixing until it becomes sandy or breaks down like in the video.

4. Add the margarine (room temp) and the egg. Mix untill a dough forms.

5. Rest the dough for at least 1 hour

6. Switch on your oven to 160 c conventional or your pan with oil on to 170 c.

7. Roll up your dough to a fine thickness, ring it and prepare your moulds with your canoli.

8. Fry them untill the bubles are gone or if you cooking them in the oven do for 10 mins. If your oven is not spining cook them for 5' and 5' each side. When you remove them from the pan, place them onto paper to absorb the excess oil.

9. Your cannoli are ready to be filled.

Secret Filling for our cannoli

Buy some ready made whipping cream or get a tin of coconut milk and whip it till it forms. Read our recipe below for the praline and then add the cream cheese and the praline first, then the whipping cream, do some folds and boom! Ready.

Pistachio Praline

1. Toast your pistachios in the oven on 120 for 10 minutes

2. add your sugar into a pan and switch on untill 195c

3. add your pistachio untill a caramel forms

4. spread on a silpad or a baking mat, and cooldown. Speed up the process by colling down in the freezer.

5. Blitz the pistachios in a blender in small amounts untill it brings out the oils and becomes like a spread. Speed up the process with a little bit of neutral oil if you do small amounts.

for more details watch the video: