Cannoli
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5
2 reviews
Excellent
Cannoli
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Cannoli are Italian pastries made from tube-shaped shells of fried pastry dough with a creamy ricotta filling.
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Ingredients
For the pastry shells
- 5 cups flour , sifted
- 2 egg yolk
- 3 egg white
- ¾ cup lard (or butter)
- ¼ cup caster sugar
- ⅓ cup marsala wine
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt fine
- vegetable oil , for frying
- Grease for the tubes
- 1 egg beaten, to stick the dough, white
For the filling and the decor
- 2 lbs ricotta cheese fresh, ewe’s
- 1½ cups caster sugar
- Pinch salt
- 3½ oz chocolate chips
- 3½ oz candied orange peel , and / or lemon peel
- 3½ oz pistachios finely chopped, roasted
- candied cherries
- ½ teaspoon ground cinnamon
- icing sugar
Equipment
- Stand mixer
- Stainless steel cannoli tubes (c. 5 inches long x ¾ inch diameter / 12 cm x 1.8 cm)
- Piping bag
- Smooth piping nozzle
- sieve
- Rolling pin or pasta machine
- Cookie cutter (3½ inches / 9 cm diameter)
- Deep pan
Instructions
Ricotta cream (prepare the day before)
- Drain the ricotta in a sieve to remove the excess liquid.
- In the bowl of a stand mixer, whisk together the ricotta, sugar and salt, until very smooth.
- Add 1¾ oz (50 g) of chocolate chips, mix gently then cover with cling film, and store in the refrigerator for 8 hours.
Pastry shells
- Place the flour into the bowl of a stand mixer. Add the salt, lard, egg yolks and whites, and Marsala.
- Mix for 5 to 10 minutes until you have an elastic, non-sticky dough.
- Cover the dough with cling film, and let rest in the refrigerator for 90 minutes.
- Divide the dough into 10 equal pieces and roll them out, using a rolling pin or pasta machine, until they are around ⅛ inch (2 mm) thick.
- Cut out circles with a 3½ inches / 9 cm cookie cutter.
- In a deep pan, heat a large amount of oil to 350 F (180 ° C).
- Grease the cannoli tubes, and roll the pastry circles around them, sealing the edges with egg white.
- Dip into hot oil, and fry until golden brown (about 25 seconds).
- Carefully remove the still hot cylinder, protecting your hands, and place the pastry shells onto absorbent paper. (It is important not to let the cannoli cool on the tubes otherwise they will be very difficult to remove.)
Filling
- Fill the cannoli at the last minute to keep them crisp.
- Using a pastry bag fitted with a large, smooth nozzle, generously fill the cannoli with the ricotta cream.
- Decorate the ends with lemon or orange peel, candied cherries, pistachio powder or the remaining chocolate chips.
- Sprinkle with icing sugar and a little cinnamon.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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