What are they? Cannoli. Yes, certain. But watch them better: from Sicilian cannoli in everything I see good and these I made them with pane carasau, the so-called ' music paper’ produced in Sardinia and of which I think I have already praised for versatility, the crispiness, the lightness. I stuffed the carasau bread with a soft creamy Greek yogurt, honey and very little cream. By adding a little’ dark chocolate chips, the dessert is ready. A single, but fundamental, recommendation: cannoli of carasau bread are filled at the last minute and served immediately, but right now, because the bread absorbs and loses its crunchiness in an instant. For the portion, I have two cannolis calculation per head, they are very light, even in terms of calories. I can say without fear that this is a light dessert.
Ingredients for 4 people (considering 2 cannoli per serving):
for the wrapper
- a sheet of carasau bread (music paper) from which 8 squares of about 10 cm per side
- 2 tablespoons granulated sugar<
- half a glass of plain water
- powdered sugar as required
- 10 g of melted butter
for the filling
- 200 ml of cream
- 200 grams of thick Greek yogurt
- 4 tablespoons granulated sugar
- a tablespoon of vanilla extract
- dark chocolate flakes as required
- a few leaves of fresh mint
Preheat oven to 200 degrees static. Put the sheet of carasau bread on a cutting board, mix the water with the sugar until the latter dissolves completely and, with a brush, wet carasau bread over the entire surface. Let it rest until it becomes soft and then, with a knife or a dough cutter, cut some squares of about 10 cm per side.
Get Tin forms for cannoli (about 10/15 centimeters in length), imburratele with a brush, and put a Tin shape on each square of carasau bread, diagonally. Then, wrap Tin around the shape the two tips of the square of carasau bread and place the shape on a baking sheet covered with parchment paper, making sure that the part where overlap tips is facing down. Bake and cook for 3-5 minutes: carasau bread is very thin and the purpose of cooking is to dry the water, in order to fix the shape that you have given to bread. Do not turn away from the oven and check often cooking, because it can burn quickly. Allow to cool and then, gently, remove the forms of Tin and set aside the cannoli of carasau bread.
For cream: whip the cream with sugar and vanilla, then add the cream slowly mixing yoghurt with movements from top to bottom. Fill cannoli, first to one side and then the other, using a piping bag in which you have poured the cream. Sprinkle the cream with dark chocolate flakes, Garnish with a little icing sugar and a few leaves of fresh mint and serve immediately.
THE PAIRING: A sweet red wine, coming from Veneto, It is our suggestion for this sweet. We chose the Recioto della Valpolicella Doc “Fiorato” produced by Wineries Tommasi: smells of figs and red fruit, the palate is soft and dense. We suggest to drink it chilled at about 14-16 degrees.