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Pistachio Canoli

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Pistachio Canoli


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Tempo de preparo

2 hour(s)


30 servings

Vitor Bourguignon

  • Ingredients
  • Recipe
  • Wheat flour370 g
  • Sugar40 g
  • Cinnamon1 teaspoon
  • Butter40 g
  • Dry white wine120 ml
  • Egg1 unit(s)
  • Gem1 unit(s)
  • Yolk (cream)4 unit(s)
  • Wheat flour (cream)40 g
  • Sugar (cream)80 g
  • Milk500 ml
  • Pistachio extract (cream)1 tablespoon
  • Vanilla Extract1 teaspoon
  • Icing sugar to taste
  1. Mix the dough ingredients until you get a homogeneous texture. Wrap in plastic wrap and place in the fridge for at least 4 hours. Then, open with the help of a rolling pin or cylinder, cut into discs and roll up in canoli tubes, closing with egg whites. Fry in preheated oil over medium heat.
  2. Heat the milk with the vanilla extract
  3. In a bowl, beat the sugar and the cream yolks, after doubling in size, add the wheat flour and slowly incorporate the heated milk, stirring constantly. Return the contents to the pan over medium-low heat until it reaches the nape point (run your finger on the back of the spoon dirty with the cream, if the path remains the same, it's ready. Spread it on a baking sheet and cover with plastic wrap and take it to the refrigerator. After cooling, beat with a fouet and fill the canolis
  4. Finish with pistachio crumbs and icing sugar

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