Cannoli

Cannoli

Okay, I finally got around to putting this recipe together.  I will add some more pictures later, but for now, the finished product will have to do.

 

Does it get any better?

Does it get any better?

 

Ingredients

2 cups of all purpose flour

2 cups of cake flour

1/4 tsp salt

1/4 cup  of lard (kept very very cold)

3/4 cup of sugar

1 egg yolks

1/2 tsp nutmeg

2 tsp of cinnamon

2 tsp cocoa powder

3/4 cup of Marsala wine

1 tablespoon of white vinegar

Oil for frying at 375 degrees

Sift the flour twice and form a mound.  Add the salt, sugar, nutmeg, and cinnamon.  Cut in the lard (like you would if you were making pie crust or biscuits).  Add the egg yolk, wine, and the vinegar.  Knead until a dough forms.  It should be fairly dry.  When it comes together, put it back in the refrigerator for at least an hour.

When the dough is rested and chilled, take it out of the refrigerator.  Cut a portion of the dough off and run it through your pasta machine.  Roll it until a 4 or 5.  If you do not have a pasta machine, you will have to hand roll it.  Try to get it less than 1/8 inch thick.

With a large biscuit cutter, cut a 4-inch circle.  Wrap it around your cannoli forms.  Seal the forms with a little egg white.  Drop into oil at 375 degrees. Fry until golden brown.  Remove the shell from the oil and let it cool.

A few things on the shells.  The acid and sugar help make sure no gluten forms.  This makes the shells light and flakey.  Lard will make them crispy.  If you can fry them in lard too, so much the better.

Filling (Ripieni)

1 lb ricotta

8 oz marscapone

1/2 cup of granulated sugar

3/4 cup of mini chocolate chips (milk chocolate)

1 tablespoon of vanilla

chopped pistachio nuts (or walnuts)

Sliced cherry

Drain Ricotta well by placing it in a colander overnight over a bowl.  This will ensure all the liquid is drained away.  Add the rest of the ingredients and blend in a food processor until smooth.

Right before serving, using a piping bag (or just a regular ziplock with the corner cut off) fill the shells.  You must do this at the last moment for the shells to keep crisp.  Filling in advance does not work.  However, unfilled shells freeze really well and can be made weeks in advance and filled when needed.


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Ciao!