Very talented Gordana. Other than my Baba Milanka I have never seen anyone stretch dough as good as you do! Keep the videos coming. You are a pleasure to watch.❤
Looks wonderful! Now that is something I never thought of...adding pineapple chunks and cherries to the batter. Yum....brings it to another level. Thanks! Can't wait to make this.
@@Mischevious1489 yes! They can be frozen, but you take them out of the freezer night before you want to eat them. Leave them on room temperature in ziplock bag overnight, then once they’re defrost you can use convection oven, they will be nice and crispy 😋
Btw you popped up as one of the first videos when I searched for easy cannoli shells - and I'm happy it did. It's absolutely outrageous in my opinion that stores around me charge 1 euro per shell when it's relatively easy to make at home. Thank you again.
My mother was all Macedonian . And everyone loved it. In honor of them, my grand Daughter and I are making a Zelnik for my Son’s 55 Birthday and Father’s Day this year. I wish my Baba and my mother was still with us. I love watching your hands make the dough, just like they did. Thank you for the memories God Bless you🙏🏻
Nice recipe. It would be better if you either give all ingredients in Volume or Weight but please don't mix. 300ml water and 2 1/2 cups flour??? I prefer measuring my flour in Grams when mixing with ml of water.
Yes 😊 • 4 egg whites , using electric mixer, mix for a minute, then add 8 tbsp granulated sugar, one spoon at a time, with continued mixing until stiff peaks. Add 4 tbsp flour, 1 tsp baking powder and 2 tablespoon oil ( vegetable) Spread this mixture over the 13”x9” baking sheet with parchment paper, and sliced almonds . So: parchment paper first sliced almonds Egg whites mixture Spread slices almonds over the egg whites again before baking Bake at 375 f for 7-10 minutes Flip the cake over, remove the parchment paper carefully, let it cool, then spread your favorite tapping then roll it. Sprinkle powdered sugar on top is optional Enjoy 😉
I have a couple questions… 1. Is it best to use pastry flour or all purpose flour for the dough? 2. When you pipe with the cannoli cream, how do you create the hole to fill with the pastry bag? Never made it myself but I know Cream Puffs are small in size, not sure if the center will be very airy & empty to fill dough
I usually use Kind Arthur All purpose flour, works great. Cream Puffs are with the air inside, just push in, to make a whole with the tip of the piping bag and push the filling in . You got this 👍🏻Thank you 😊
