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My younger sister and my husband joke that marriage is like a cold swimming pool: you get into it, regret it, but you tell everyone, that the water is nice and warm! The other day we went to the mall to buy tickets for a trip to the Caribbean. When we were leaving, my husband spotted an old friend who used to play football with him in his adolescence. But, my husband had a big surprise: the guy was REALLY overweight, had very little hair and he had a crying child on his lap, another child crawling and screaming on the floor and his wife pregnant ... At the same time we thought "Thank God travelling is what we have chosen to do so far."I don’t know for how long, but this tactic is working ... We started laughing and we came to the following conclusion:"It is the same story as that of the pool. “Jokes aside, I’ve always believed that a family is something unique if you know how to cultivate and respect it. To me it is the best institution created by man. As for my family, until now, it’s working really well because we’ve been together for 18 years! On that day, I bought almond flour, to make a different version of cannolis. So, instead of preparing the traditional pastry, I made it with all-butter puff pastry and another variety of filling, almonds. But, in the end, the calories followed me because I replaced the fried pastry by puff pastry. And the best! The crispness was kept!







                Total time: 1 hour 30 minutes                      Makes: 12 - 14 big shells 





- 1 all-butter puff pastry roll

- 1/4 cup granulated sugar (50 grams)

- 1 teaspoon cinnamon

- 2 1/2 cups fresh ricotta cheese (326 grams)

- 2/3 cup icing sugar, sifted (60 grams)

- 1 tablespoon orange blossom water

- 1 tablespoon Cointreau

- finely grated zest of 1 lemon

- finely grated zest of 1 orange

- ½ cup raisins (75 grams)

- 2 tablespoons dark chocolate 70% cocoa (20 grams)

- 2 tablespoons unsalted shelled pistachios, chopped (15 grams)

- Extra handful chopped pistachios (After filling the cannoli shells, you will need to dip the cannoli ends in some more chopped pistachios)

- 1 egg to glaze



1. Defrost the all-butter puff pastry. Then, cut rounds using a pastry cutter or any glass or small bowl. Another way is to cut long, two-finger thick strips into puff-pastry; 


2. Next, wrap the pastry around tubes, or cannoli moldes slightly overlapping opposite ends. Seal ends, press together. Brush then with a beaten egg wash and sprinkle granulated sugar and cinnamon over. After that, put them to bake in preheated oven at 200°C/392°F until lightly golden (25-30 minutes);


3. Once baked, cool and reserve to be filled;


4. For the filling, sift the ricotta into a bown and add all ingredients. Mix well;


5. Put the mixture into a pastry bag and let it rest in refrigerator for 2 hours;


6.  Fill the cannoli shells from both ends so the cream runs through the whole shell.


7. Dip the cannoli ends into the extra handful chopped pistachios and dust with icing sugar.





- 2 cups fresh ricotta cheese, sifted (226 grams)

- 1 cup almond flour (115 grams)

- 2/4 cup icing sugar, sifted (70 grams)

- 1 tablespoon amaretto

- 1 tablespoon almond extract

- 1/4 cup skimmed milk

- ½ cup raisins (75 grams)

- 2 tablespoons toasted almonds, chopped (15 grams)

- extra handful chopped toasted almonds (After filling the cannoli shells, you will need to dip the cannoli ends in some more chopped almonds)

- 1 egg to glaze



1. The directions are the same as those of the traditional cannoli. Look up!


Note: If you have a multiprocessor, beat ricotta with icing sugar. But, take care not to overmix, or the mixture will become soft and runny. Remove the mixture from the processor and put in a bowl and add all ingredients. Mix well.



07/ 24/ 2015



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