Cannoli
David and I have most everything in common and it’s great because it makes our relationship less complicated. We like the same sports, foods, drinks, etc. On the other hand when it comes to Italian desserts, we do have one thing that isn’t the same… he enjoys his Tiramisu, I enjoy my Cannoli!
I just go crazy for this Italian pastry! The crispy fried cannoli shells stuffed with a beautiful creamy ricotta and mascarpone cheese mixture, makes this dessert so “heavenly” delicious! I also add some miniature chocolate chips into the cheese mixture… not a whole lot but just enough to add an extra bit of yumminess.
One of the reasons I probably love Cannoli so much is because it’s made with cheese. My nickname among my friends and family is Minnie Mouse and I’m sure you can guess why. I cannot imagine my life without cheese. It has been like that since I was a child… I’ve tried to break up many times but somehow “cheese” and I always get back together. Since David and I have been together, he keeps saying that he’s never eaten so much cheese in his whole life ever since he’s been with me… oh well, what can I say?
Jokes aside though; one ingredient that needs some attention is ricotta. Depending on the moisture content, you might have to drain it. One of the best kinds to purchase is ricotta cheese impastata. It has very low moisture therefore no need to drain it beforehand. It’s a little more money but is it worth it? NO, it’s not! As I mentioned above, by draining your regular ricotta, you’ll achieve exactly the same results. To learn how to proceed with this step, click on this link… Ricotta Cheese • How to Drain!
Another thing I would like to discuss is the cannoli shells. After frying them and cooling them off, they store well at room temperature. If they are not used within a few days, place the empty shells in an airtight container and freeze them. Do not stuff them until serving otherwise, they will get soggy. The filling can be kept in the refrigerator for up to 1 week.
When I make Cannoli at home, everything is from scratch but if you prefer to save some time, you can always purchase the premade cannoli shells at the grocery store. Either way, this is a scrumptious Sicilian dessert that everyone will enjoy – just be sure to make a double batch… lol!
Bon Appétit!
Check out these other scrumptious dessert recipes…
– Chocolate Éclairs
– Cream Cheese Carrot Cake
– Chocolate Bourbon Pecan Pie
– Lemon Meringue Pie
– Apple Cheese Pie
– Mango Purée with Mixed Berries and Cointreau
and for even more dessert and pastry recipes, click on this link… Recipe Category • Dessert
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Cannoli
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Ingredients
DOUGH
- 1 1/2 cups unbleached all-purpose flour, plus more for work surface
- 3 tbsp. vanilla sugar (substitute granulated sugar) tips & tricks
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan sea salt
- 3 tbsp. cold butter, cut into small cubes
- 1 large free-run egg, beaten
- 4 tbsp. cold Marsala wine
- 1 free-run egg white
- 2-3 cups vegetable oil such as canola, for frying tips & tricks
FILLING
- 1/2 cup 35% heavy cream
- 1/2 cup powdered sugar, divided tips & tricks
- 16 ounces (1 container) ricotta cheese, strained tips & tricks
- 1/2 cup mascarpone cheese
- 1 tsp. orange zest
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground Himalayan sea salt
- 1/3 cup mini dark chocolate chips
- 1/2 tbsp. confectioners' sugar, for dusting
Directions
DOUGH
- In a large bowl, add flour, sugar, cinnamon and salt; whisk to combine. Add butter and using a pastry cutter or hands, break it down in the flour mixture into pea sized clumps.
- Add egg and cold wine; mix well. Using hands, put the dough together - at first, it will look like it won’t stick but it will eventually. Knead until smooth, about 4 minutes. Form a ball by pulling it under, wrap in plastic film and refrigerate for 1 hour.
- Remove the dough from the fridge and place it on a lightly floured work surface. Flour the dough and roll it as thin as possible, about 1/8-inch thick.
- Using a 4-inch round cookie cutter, cut dough into circles and then stretch to about a 5-inch oval shape. Repeat until there are 12 ovals.
- Place a cannoli form in the center of one oval dough and lightly brush one side with egg white. Hold the opposite end and roll it gently but firmly until the dough is wrapped over the “egg white” part; press down to seal.
- In a large skillet over medium heat, add oil (about 2-inches) and bring it between 360 to 375ºF; line a baking sheet with paper towels.
- Using tongs, place the dough forms in the hot oil and fry until golden brown, turning them as they fry, about 1 to 1 ½ minutes.
- Carefully remove the shells with the tongs and transfer them to the prepared baking sheet to cool off.
- When cool enough to touch, about 7 to 10 minutes, remove the mold. Let them cool off for 2 hours. Meanwhile, make the filling.
- A couple of hours later, spoon filling into a piping bag and cut off the end. Take one cannoli shell at a time and fill up half way from one end and then repeat on the other end until filled. Only fill the amount needed when time to serve otherwise they’ll get soggy.
- Store the empty shells at room temperature. If it's longer than a few days, place them in a container and freeze until needed. The filling will keep for one week in the refrigerator.
- When it's time to serve, pipe a small dab on a small serving plate and place the cannoli on top so it stays in place before lightly sprinkling on some confectioners’ sugar.
FILLING
- When the dough is chilling, make the filling by whipping cream and ¼ cup powdered sugar in the bowl of a stand mixer with the whisk attachment on medium-high speed. When stiff peaks form, spoon into a small bowl and set aside.
- Add drained ricotta, mascarpone cheese, orange zest, vanilla extract and sea salt to the bowl of a stand mixer. With the paddle attachment, process on medium speed for 1 minute or until nice and fluffy.
- Add whipped cream and chocolate chips; gently fold until well incorporated. Cover and transfer to the fridge for 2 hours.
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