Cannoli
This incredible Sicilian Cannoli pastry is so scrumptious! It's a great dessert everyone will enjoy - just be sure to make a double batch…
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.