Prepare These Delicious Stuffed Canolis

Do you know this little tube that surprises our palates, sweet and very appetizing? Prepare these delicious canolis filled with peach jam and delight your family’s palate.

Learn to prepare an exquisite Sicilian-style snack that will be the delight of those who enjoy it. Keep reading!

The cannoli is a typical sweet Sicilian preparing, especially during the carnival season. It is a dough that is rolled into a tube. The filling can be chocolate and hazelnut cream, fruit jams, ricotta cheese or pastry cream. There are them for all tastes, so be sure to try them!

Canolis filled with peach jam

Ingredients

• 1 ½ stick of butter (200 g)
• 1 bottle of heavy cream (250 ml)
• 4 cups of flour (500 g)
• Icing sugar to decorate
• Peach jam  (to taste)

Preparation

• To start, preheat the oven to 120ºC.
• Then, in a bowl, mix the butter, cream and flour until they form a homogeneous dough.
• After kneading, form a cylinder about 25 centimeters long by 10 wide.
• After wrapping it in plastic wrap, it is placed in the fridge until it hardens. The ideal is to leave it overnight.
• On a floured table, the dough already removed from the refrigerator is stretched and cut into circles of about 30 centimeters in diameter.
• Now, from each circle, eight triangles are taken. Ideally, use a pizza cutter and make the triangular cuts center or even within the circle.
• Next, with a spoon, place the peach jam in each triangle and roll them from the widest to the narrowest part.
• However, the sides should be closed to prevent the jam from spilling out.
• Afterwards, they are placed on a tray, with a small separation between one and the other. They are baked in the oven at a temperature of 160 ºC, until golden brown.

• Finally, to decorate them, they are sprinkled on top with a little icing sugar.

Canolis filled with chocolate

Ingredients

• 4 cups of flour (500 g)
• 1 ½ stick of butter (200 g)
• 1 jar of cream or milk cream (250 g)
• 10 tablespoons of white sugar (100 g)
• Transparent vanilla essence (to taste)
• Icing sugar to decorate.
• For the filling: chocolate and hazelnut cream, peach or strawberry jam.

Preparation

• First, preheat the oven to 120ºC.
• Then the butter, the cream or milk cream, the flour, the sugar and the vanilla are mixed in a bowl. More flour can be added if the dough is too soft.
• Then, with a plastic wrap, the dough ball is lined and it is placed in the fridge until it hardens. Ideally, refrigerate it overnight; at least it should be in the fridge for two hours.
• On a floured table the dough is stretched and a circle the size of a plate is cut. With a pizza cutter 8 triangles of equal size are removed.

• Now, with a spoon, place the nutella filling, the peach or strawberry jam with which it has been decided to fill the canoli.
• The sides are closed well to prevent the filling from coming out.
• The canoli are placed on a tray, leaving a space between them, and baked at 160 ºC until golden brown.
• To garnish your stuffed canolis, sprinkle it with icing sugar. Syrup, caramel, etc. can also be used.

Canolis stuffed with peach jam

Ingredients

• 1 ¼ cup of creamy or creamy butter (120 g)
• ½ cup of sugar (100 g)
• 4 cups of flour (500 g)
• 2 medium eggs (120 g)
• 2 cups of peach jam (200 g)
• 1 teaspoon of baking powder (5 g)
• 1 pinch of salt

Preparation

• To start, break one of the eggs, separate the yolk and reserve.

• Next, put the oven to preheat to 120 ºC.
• Then, in a container with capacity, place the flour, baking powder and salt in a bowl.
• Then, in a container, beat the creamy butter with the sugar until it forms a well mixed and homogeneous cream.
• Next, a whole egg is added little by little, plus the yolk that we had set aside, already beaten.
• Little by little, the flour is added until it forms a smooth mixture. However, you have to avoid lumps or alterations, the pasta has to be well integrated. Then it is refrigerated for an hour or so.
• Once the time has passed, it is removed from the refrigerator and a third of the dough is reserved. The rest is stretched to line a 23-centimeter-diameter mold with it, already buttered and floured.
• Afterwards, the entire base is generously covered with peach jam.
• Then, with the reserved dough, make strips, circles or hearts that will serve to decorate.

• Then, it is painted with egg yolk and baked, at medium temperature, for 35 minutes or until it is cooked and golden.
• Finally, let your stuffed canolis cool for a while to room temperature before serving.