Looking for a Kraut-Stuffed Pretzel Cannoli Recipe?
I’m in Oktoberfest mode!
So far, I’ve made soft pretzels and German Chocolate Cake; now I’m attempting to make savoury 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 Recipe
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
Directions
- For this Kraut-Stuffed Pretzel Cannoli Recipe, 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 dishtowel. 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 hideous. The ribbon-wrapped form seems to be even more appealing.
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