I’m in Oktoberfest mode!
So far, I’ve made soft pretzels and German Chocolate Cake; now I’m attempting to make a savory cannoli out of pretzel dough!
For a bit, I was still in cannoli mode, producing both baked and fried cannolis. Why not mix these concepts to create a savoury dish?
You may use regular sauerkraut or make your own authentic rotkohl, which is sweet and sour red cabbage. I normally cook mine for around 6 hours in the slow cooker. I even throw in a couple of Chai tea bags and a few peppercorns.
Kraut-Stuffed Pretzel Cannoli
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- Bread Machine Ingredients:
Half a cup of water
Half a cup of lager like Yuengling, room temperature
One-fourth cup of organic cane sugar
One teaspoon of sea salt
Two and half cup of organic white flour, more as needed
Two and half teaspoon of active dry yeast
- Pretzel Assembly:
Seven cups of water
Half a cup of baking soda
Two tablespoons of organic cane sugar
One tablespoon of water
Some Coarse sea salt, for sprinkling
Metal cannoli forms
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Directions
- Fill your bread machine according to the manufacturer’s instructions. (I’m expected to put the liquid ingredients in first, then the dry, and finally the flour and yeast.) I listed the ingredients in the order in which I will prepare them.)
- Plug it in and choose the “dough” setting once it’s ready. Take a seat and unwind!
- Preheat the oven to 400 degrees. Use a Silpat or parchment paper to line a baking sheet.
- Remove the dough from the bread machine and place it on a floured surface once it is done. The dough should be divided into 6 equal parts.
- Make a disc out of each dough ball. Using a pizza cutter, split the disc into a circle shape. Wrap the dough ribbon around a greased cannoli shape with care. Repeat with the remaining dough bits. Cover the forms with a towel and let them rest/rise for 10-20 minutes after wrapping.
- Bring the 7 c. water and baking soda to a boil in the meantime.
- Gently dip the first cannoli into the boiling water with tongs; cook for 1 minute before flipping. Boil for an additional minute before removing from the pot and blotting dry with a clean dish towel. Repeat with the leftover dough bits.
- Return the boiling pretzels to the cookie sheet that has been prepared. Combine the sugar and 1 teaspoon of water in a tiny cup. Brush the sugar glaze onto each pretzel with a brush. Season each pretzel with a pinch of salt.
- Bake the pretzels for 25-30 minutes in the oven.
- *I attempted to make these appear like typical cannolis, but they turned out to be very hideous. The ribbon-wrapped form seems to be even more appealing.
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