Difference between revisions of "Canoli with Cream"
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# Cream the [[butter]] with the [[granulated sugar|sugar]] and [[egg]], then add wine, [[rum]], [[oil]] and the [[flour]] at the end. | # Cream the [[butter]] with the [[granulated sugar|sugar]] and [[egg]], then add wine, [[rum]], [[oil]] and the [[flour]] at the end. | ||
# Knead a medium soft dough and let it rest for 10–15 minutes. | # Knead a medium soft dough and let it rest for 10–15 minutes. | ||
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[[Category:Rum Recipes]] | [[Category:Rum Recipes]] | ||
Latest revision as of 09:56, 15 July 2012
Description
In Romanian: Cornet cu frisca sau crema
Ingredients
- 4 oz / 100 g butter
- 4 oz / 100 g confectioner's sugar
- 1 egg
- ½ cup wine
- 2 tablespoons oil
- 2 tablespoons rum
- flour as needed
Filling
- ½ qt / 0,5 l milk
- 2 tablespoons flour
- 3 eggs
- 4 oz / 100 g butter
- 8 oz / 250 g sugar
- 1 teaspoon vanilla
- egg for washing
Procedures
- Cream the butter with the sugar and egg, then add wine, rum, oil and the flour at the end.
- Knead a medium soft dough and let it rest for 10–15 minutes.
- Then roll into a ¼ inch thick sheet, cut into strips and wind these strips around the special canoli molds.
- Wash with egg and bake. When the canoli are done, remove and let cool.
- When cold, fill with whipped cream or other fillings.
