Cannoli with anari (“The Fella Twins”)

Portion: 20

Components
For the dough
• 300 gr. flour for all uses
• 3 tbsp. granulated sugar
• 80 - 100 ml of water
• 2 tbsp. vegetable butter at room temperature
• 1 egg
• 2 tbsp. vinegar
• ½ cut etc. baking soda
• 1 pinch of salt
• 1 pinch of cinnamon
• Seed oil for frying

For stuffing
• 600 gr. anari unsalted at room temperature
• 300 ml ice cream (35% fat)
• 100 - 150 gr. powdered sugar
• 2 pinches of cinnamon
• 2 tbsp. rose water
• 1 sachet of vanilla or 1 tbsp. vanilla extract

Execution method
For stuffing
• Pour the ice cream in the bucket of an electric mixer and beat until it thickens in whipped cream that keeps its shape.
• In a bowl, melt the anari with a fork and pass it through a fine strainer so that it does not have tangles. Then add the flower water, vanilla, powdered sugar and cinnamon and stir until fluffy and combined.
Next, incorporate the whipped cream into the anari mixture, stirring gently, taking material from the bottom with a spoon or spatula and bringing it to the surface, until the mixture is homogeneous.
• Remove the filling mixture from the bowl, put it in a bowl and transfer it to the refrigerator to tighten for 2-3 hours or if you want overnight.

For the dough
• In the bowl of the mixer, put in the flour, salt, sugar, cinnamon, soda and mix with a spoon. Then add the vegetable butter, vinegar, egg and water and mix with the hook on medium to high speed for 7-8 minutes until it becomes a soft dough, easy to work.
• Put flour on our workbench and in our hands and form an elastic and smooth dough for about 5 minutes. If the mixture sticks, we put more flour in our hands.
• Wrap the dough with cling film and leave it for 45 minutes or overnight in the refrigerator to rest.
• Cut a piece of dough and knead it for a while on a floured surface and then open it into a thin sheet with a sheet machine or with the help of a rolling pin.
• With a 10 cm round cutter, cut discs from our sheet.
• Heat the seed oil and take pieces of foil. We take each one and fold it in the middle to make it thicker and we form small cylinders.
• Then, we take a round dough, we spread its edge with a little water and we put in the middle of the cylinder that we have made from the foil.
• Wrap the sheet over the cylinder and bring it over the other end, pressing to stick to the other.
• Fry over medium heat for half a minute until lightly browned and blisters. We are careful not to get burned.
• Then, drain them on absorbent paper, leave them to cool.
• Next, carefully remove the foil and fill the cannulas on both sides.
• Finally, sprinkle with powdered sugar and cinnamon and serve.

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