Sicilian wafer cups with custard, simply baked. Very easy to prepare, a bit like Sicilian cannoli but with a different shell. The cannoli are the most well-known specialty of Sicilian pastry along with cassata, and not only. Originally, cannoli were prepared for celebrations like Carnival, but gradually they began to be made for various occasions without a particular reason. Such and so much is the goodness that soon they became an example of Italian pastry in the world. The name is linked to the reeds that were used in ancient times to wrap the dough during preparation, and it seems that it was the cloistered nuns of a convent near Caltanissetta, but the spread of the cannoli was due to the Palermo pastry chefs. Today I prepare the Sicilian wafer cups with custard, the original recipe.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 775.32 (Kcal)
- Carbohydrates 110.38 (g) of which sugars 51.80 (g)
- Proteins 17.25 (g)
- Fat 32.30 (g) of which saturated 18.74 (g)of which unsaturated 13.09 (g)
- Fibers 2.71 (g)
- Sodium 40.03 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Wafer Cup Ingredients
- 2.5 cups all-purpose flour
- 7 tbsp butter
- 1/2 cup sugar
- 1 vial vanillin
- 1 egg
- 1 egg yolk
- 1 tbsp milk
- 1 tsp baking powder
- 2 egg yolks
- 1/3 cup sugar
- 1/4 cup flour
- 1 cup milk
- 1 strip lemon zest
Tools
- Baking Tray
- Parchment Paper
- Rolling Board
- Rolling Pin
- Pastry Cutter 4 inches diameter
- 2 Bowls
- Brush
Preparation of Sicilian Wafer Cups
Combine all the ingredients to prepare the wafer cups and let them rest for an hour
After the resting time, roll out the dough and cut out circles of ten centimeters using the pastry cutter, the same procedure for preparing the Sicilian cannoli
Place a strip of parchment paper between the wafer and the metal cylinders.
Roll and seal with some egg white.
Brush the egg white over the wafer cups with a silicone brush and roll them gently in the hazelnut crumbs.
From all sides
Arrange the wafer cups with hazelnut crumbs on the baking tray lined with parchment paper.
Bake at 350°F for 20 minutes.
Here they are ready to be filled with custard
I always recommend preparing the custard the day before to ensure it has enough time to cool properly.
Here are the Sicilian wafer cups ready with custard.
Advice
I would also recommend the Sicilian cannoli filled with ricotta
https://blog.giallozafferano.it/vaipinacucina/cannoli-siciliani-ripieni-di-ricotta/
https://blog.giallozafferano.it/vaipinacucina/cannoli-siciliani-ripieni-di-ricotta/
