Classic Cannoli
User Reviews
5
Classic Cannoli
Description
This Classic Cannoli recipe starts by preparing a dough blending cake flour, all-purpose flour, sugar, lard, rum, honey, salt, cinnamon, egg, and just enough cold water to make a firm dough. The dough is rolled out very thin, about 1/4 inch thick, and cut into oval shapes. Each oval is wrapped around a cannoli tube to create the characteristic shell shape, sealed with an egg wash, then deep-fried in hot oil until golden brown and crisp. The cooked shells are cooled completely before filling.
The filling combines well-drained ricotta cheese, granulated sugar, ground cinnamon, and mini chocolate chips. Ricotta is traditionally drained thoroughly to achieve a thick and creamy texture, which contrasts with the crunchy fried shell. Once filled, the cannoli are typically dusted with confectioners' sugar for a final touch of sweetness and presentation.
This recipe produces cannoli with a delicate, crisp shell and a smooth, sweet ricotta filling, characteristic of classic Italian dessert. Proper frying and drainage of ricotta are key to texture and flavor balance in the finished treat.
Ingredients
For the cannoli shells
- neutral cooking oil for deep frying, generic cooking oil
- 2 cups cake flour
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 8 tablespoons lard
- 1 tablespoon rum
- 1 tablespoon honey
- Pinch salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 to 2 tablespoons water cold
- egg 2 eggs whisked with 2 tablespoons water, wash
For the cannoli filling
- 1 pound ricotta cheese impastata) or buy good-quality ricotta, line a strainer with cheesecloth, place the cheese in it, and drain overnight or a full day, dry
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips or finely chopped chocolate
- confectioners' sugar for dusting
Instructions
Make the cannoli shells
- Heat the oil in your deep fryer to 320° F (160°C).
- With a mixer, combine the cake flour, all-purpose flour, granulated sugar, lard, rum, honey, salt, cinnamon, egg, and just enough water so that it attains a dough-like consistency. (The amount of water you need to add will vary according to the outside temperature and humidity.)
- Roll the dough to the thickness of pasta (which is about 1/4 inch. Using a cannoli cutter (an oval-shaped cookie cutter), cut out as many cannoli as you can. Arrange several cannoli ovals in a row and place a cannoli rod down the center. Flip the cannoli up and over, sealing the edges where they meet by lightly brushing the dough with egg wash and pressing so the edges adhere.
- Deep fry the cannoli shells, being careful not to crowd the oil, until golden brown, about 3 minutes. Slip them off the cannoli tube and let cool completely.
Make the cannoli filling
- Combine the ricotta, granulated sugar, cinnamon, and chocolate.
Assemble the cannoli
- Using a large-tip pastry bag, pipe the ricotta mixture into the cooled cannoli. Sprinkled with confectioners' sugar and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1cannoli | |
| Calories | 210kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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