Italian Twist
Cannoli
Seeing these on television seemed like the perfect bite of happiness, so on my last visit to NYC this was one of the things on the to-do list. My cousin took me to Michael's bakery in Brooklyn so that the craving could be put to rest. However, on returning home the cravings returned. This is not something that local bakeries sell, so just imagine my dilemma.
Persistent to not let this deter me from having it again, I quickly searched for a recipe to try at home. This one took a little more effort, okay it was a lot of effort! I had to order the cannoli tubes online for preparing the shells. With patience the mission was soon accomplished.
Conveniently the packaging for the tubes contained a recipe for the cannoli shell which I utilized. Hope this can add a variety to your dessert list!
Ingredients:
3 tablespoons shortening
2 cups flour
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 cup any cooking wine (marsala etc)1 egg (slightly beaten)
Vegetable oil for frying
Filling:
2 cups ricotta cheese (well drained)
1 tablespoon vanilla
1/2 - 3/4 cup powdered sugar
1/2 cup heavy cream
1/2 cup grated chocolate or semi-seeet chocolate chips
Instructions:
Cut the shortening into the flour until it resembles coarse crumbs. Fold in sugar and cinnamon. Gradually add one few drops at a time, add the egg and mix well until pastry holds together. Add a few extra drops of wine if needed.
Form into a ball and cover, refrigerate for 1-2 hours. Divide dough into quarters and on a lightly floured board roll out dough as thin as possible. Then using a round cookie cutter or rim of a glass cut rounds. These can be further rolled thinner (thickness of a dime) 4-5 inches long.
Loosely wrap the dough around the cannoli tube sealing edges with a dab of milk or water. Deep fry in 2" of vegetable oil until shells are golden brown all around. Be careful at this stage as once the oil is hot the shells cook within seconds. You don't want to burn your shells after all that hard work.
Drain on paper towels and repeat process until all the shells have been cooked. Be sure to let cannolin shells cool 2 mins before removing from tubes. I got like 14 shells from one quarter of dough so feel free to refrigerate the remaining dough it it's too much.
Ensure the shells are completely cooled before filling. For filling mix all ingredients except heavy cream together until well combined. In a separate bowl whip heavy cream until stiff peaks from and gently fold into ricotta mixture part at a time until well combined.
Only fill shells just before serving, enjoy!!
Persistent to not let this deter me from having it again, I quickly searched for a recipe to try at home. This one took a little more effort, okay it was a lot of effort! I had to order the cannoli tubes online for preparing the shells. With patience the mission was soon accomplished.
Conveniently the packaging for the tubes contained a recipe for the cannoli shell which I utilized. Hope this can add a variety to your dessert list!
Ingredients:
3 tablespoons shortening
2 cups flour
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 cup any cooking wine (marsala etc)1 egg (slightly beaten)
Vegetable oil for frying
Filling:
2 cups ricotta cheese (well drained)
1 tablespoon vanilla
1/2 - 3/4 cup powdered sugar
1/2 cup heavy cream
1/2 cup grated chocolate or semi-seeet chocolate chips
Instructions:
Cut the shortening into the flour until it resembles coarse crumbs. Fold in sugar and cinnamon. Gradually add one few drops at a time, add the egg and mix well until pastry holds together. Add a few extra drops of wine if needed.
Form into a ball and cover, refrigerate for 1-2 hours. Divide dough into quarters and on a lightly floured board roll out dough as thin as possible. Then using a round cookie cutter or rim of a glass cut rounds. These can be further rolled thinner (thickness of a dime) 4-5 inches long.
Loosely wrap the dough around the cannoli tube sealing edges with a dab of milk or water. Deep fry in 2" of vegetable oil until shells are golden brown all around. Be careful at this stage as once the oil is hot the shells cook within seconds. You don't want to burn your shells after all that hard work.
Drain on paper towels and repeat process until all the shells have been cooked. Be sure to let cannolin shells cool 2 mins before removing from tubes. I got like 14 shells from one quarter of dough so feel free to refrigerate the remaining dough it it's too much.
Ensure the shells are completely cooled before filling. For filling mix all ingredients except heavy cream together until well combined. In a separate bowl whip heavy cream until stiff peaks from and gently fold into ricotta mixture part at a time until well combined.
Only fill shells just before serving, enjoy!!
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