Kid Cannoli Food

5-INGREDIENT CANNOLIS

Steps:

• Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

CANNOLI RECIPE (HOW TO MAKE CANNOLIS)

Steps:

• To prepare the pastry: sift the flour, salt, and sugar into a large mixing bowl. Using your hand, rub in the butter until you have a coarse mixture. Mix in the egg and Marsala wine. Turn the dough onto a lightly floured work surface and knead by hand until you have a smooth dough. (If the dough is too sticky, add a little bit of flour at a time and continue to knead until you are able to form a smooth ball.) Place the dough back in the bowl and refrigerate while you make the filling.
• For the filling: In a mixing bowl, combine the grated chocolate, fat-free ricotta cheese, milk, confectioners' sugar and the candied fruit. Mix with a hand mixer or fork until all is well combined. Set aside for now.
• Take the pastry dough out of the fridge. On a clean, lightly-floured work surface, roll the pastry dough out until very thin (like 1/8' thin). Using a 3-inch round cookie cutter or a drinking glass, cut the dough into rounds. You should have between 18 and 24 rounds.
• Dust 6 cannoli molds with flour and wrap each pastry circle loosely around a cannoli mold. Dampen the edges of the dough with the egg wash and press to seal the edges shut in the middle (make sure you press hard enough using a little of the egg wash so that the dough will not open when it's fried).
• Fill a small cooking pot with oil about 1/3 of the way. Heat the oil to 350 degrees F. Deep fry until the cannoli pastry shells turn golden and crisp (this will be quick). Using tongs or large slotted spoon, remove from the oil and place on a plate lined with paper towel. When pastry shells are cool enough to handle, twist the cannoli forms to release the shells.
• Using the cannoli molds, repeat the process until you have fried all the cannoli.
• When the cannoli shells are cold, pipe or spoon the filling into them. Dust with a generous amount of confectioner's sugar and a bit of the grated dark chocolate. Enjoy!

HOMEMADE CANNOLI

Steps:

• For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
• For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
• To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
• To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

KID CANNOLI

Steps:

• Blend cream cheese, powdered sugar, and vanilla until smooth.
• Stir in chocolate chips.
• Pipe into ice cream cones using a ziploc bag with a small hole in one corner.

HOMEMADE CANNOLI

Steps:

• For the cannoli shells: Pulse the flour, granulated sugar, cinnamon and salt together in a food processor. Add the butter and pulse until thoroughly combined. Add the egg yolk and Marsala and process until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and flatten into a disk. Refrigerate for 10 minutes.
• Fill a large, wide pot with 2 inches of oil and heat over medium-high heat to 350 degrees F.
• Meanwhile, lightly flour a work surface and roll the dough out into a thin circle, about 1/8-inch thick. Cut out as many circles as possible with a 3 1/2- to 4-inch round cookie cutter, then gather the scraps, reroll, and cut out more (discard any remaining scraps).
• Line a baking sheet with paper towels. Wrap a circle of dough around a cannoli tube. Lightly moisten an edge with water and press the edges together very firmly to seal (if not well-sealed, the cannoli shells will open while frying). Repeat with as many cannoli tubes as you have. Fry the tubes with the dough, turning once, until the shells are golden brown all over, 4 to 5 minutes. Carefully remove the tubes from the oil and slip off the cannoli shells onto the paper towels. Let the tubes cool slightly, then repeat until all of the dough is fried, adjusting the heat as necessary to keep the oil at 350 degrees F. Cool the shells completely.
• For the filling: Mix the ricotta, confectioners' sugar, orange zest and vanilla together in a bowl until smooth. Stir in the chocolate.
• Fill a pastry bag fitted with a 1/4-inch tip with the ricotta mixture. Hold a cannoli shell in one hand; with the other, insert the pastry tip into the center of the shell and pipe out the filling. Turn the shell around and fill the other side. Repeat with the remaining shells and filling. Arrange on a platter and dust with confectioners' sugar. Serve filled shells immediately; alternatively, store unfilled shells in an airtight container at room temperature for up to 4 days and fill when ready to serve.

CANNOLI

Steps:

• Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
• Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
• Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
• When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.