I was in cannoli mode for a while, making both baked and fried cannolis. Why not combine these ideas to try to make a savory one?! You can use plain ol' sauerkraut or you can make your own authentic rotkohl, sweet/sour red cabbage. I usually cook mine in the slow cooker for about 6 hours. I add two chai tea bags and a few peppercorns too. Stuff these babies with your choice of sauerkraut and/or mustard - have yourself a German feast!

Kraut-Stuffed Pretzel Cannoli [Vegan]

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Ingredients

Bread Machine Ingredients:

  • 1/2 c. water
  • 1/2 c. lager, like Yuengling, room temperature
  • 1/4 c. organic cane sugar
  • 1 tsp. sea salt
  • 2 1/2 c. organic white flour, more as needed
  • 2 1/2 tsp. active dry yeast

Pretzel Assembly:

  • 7 c. water
  • 1/2 c. baking soda
  • 2 T. organic cane sugar
  • 1 T. water
  • Coarse sea salt, for sprinkling
  • metal cannoli forms
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Preparation

Directions for the Bread Machine:

  1. Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)
  2. Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!
  3. Preheat the oven to 400°. Line a cookie sheet with a Silpat or parchment paper.
  4. When the dough is done, remove it from the bread machine and transfer it to a well-floured surface.  Divide the dough into 6 equal pieces.
  5. Flatten each ball of dough into a disk.  Cut the disc in a circular pattern with a pizza cutter.  Carefully wrap the ribbon of dough around a greased cannoli form.  Repeat with the other pieces of dough.  Once they are wrapped, cover the forms with a towel and let them rest/rise for 10-20 minutes.*
  6. In the mean time, bring the 7 c. of water and baking soda to a boil.
  7. Using tongs, gently dip the first cannoli into the boiling water; boil it for 1 minute and flip.  Boil for 1 more minute and remove from the pot, placing it on a clean dish towel to remove excess water.  Repeat with each piece of remaining dough.
  8. Move the boiled pretzels back to the prepared cookie sheet.  In a small cup, combine the sugar and 1 T. of water.  Using a brush, gently brush each pretzel with the sugar glaze.  Sprinkle each pretzel with sea salt.
  9. Bake the pretzels for 25-30 minutes.

Notes

*I tried making these look like traditional cannolis, but they were awfully ugly. The ribbon-wrap method looks much more appetizing.

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