Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 oz/100 g butter,
- 4 oz/100 g confectioner's sugar,
- 1 egg,
- 1/2 cup wine,
- 2 tablespoons oil,
- 2 tablespoons rum,
- flour as needed;
- Filling:
- 0.5 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
Directions
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 1/4 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.
For filling, set the milk to boil, then gradually add the eggs previously beaten with sugar and flour.
Stir continuously until the filling thickens.
When cooled, add vanilla and creamed butter.
Category:Romanian Recipes
Category:Romanian Desserts