For today’s sweet treat I want to take you to beautiful Italy. To Sicily to be exact. ‘Cause these little fellas are a Sicilian tradition – crunchy (deep-fried) canoli with a cappuccino and stracciatella cream filling.
Don’t get me wrong here. I know that my canoli cream filling is nowhere near the original one which consists of ricotta cheese, chocolate chunks and (sometimes) even candied fruits. I gave it a little twist with some stracciatella flavoured cappuccino powder.
And now let’s talk about the real stars – the canoli shells. In case you are as unfortunate as me and can’t buy them, you have to deep-fry them. Yes! I said deep-fry! My brain should have screamed red alert all over. Since I am the one who burns herself on the oven and flatiron on a regular basis.
Surprisingly, nothing went wrong. Except that my kitchen smelled like a chip shop and my mother thought I had burned my dinner (It wasn’t my dinner but one or two shells).
So, if a clumsy fellow like me is able to deep-fry some canoli shells, you can possibly try it yourself. Here is my recipe:
With this in mind,