CANNOLI
A classic Italian pastry recipe. With this cannoli recipe you get a perfectly crisp flaky shell and a rich and creamy, deliciously sweet ricotta filling.
Provided by Jaclyn
Categories Dessert
Time 1h45m
Number Of Ingredients 13
Steps:
- To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren't clumps of butter.
- Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn't need more than a few Tbsp extra wine).
- Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.
- Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).
- Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.
- Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells. You can fry up to 6 at a time).
- Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.
- Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.
- Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).
- In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.
Nutrition Facts : Calories 182 kcal, Carbohydrate 18 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 55 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
CANNOLI SHELLS
This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.
Provided by Dee514
Categories Breads
Time 1h43m
Yield 12 Cannoli Shells
Number Of Ingredients 6
Steps:
- Mix together flour, shortening, salt and sugar.
- Add enough wine to make a stiff but workable dough.
- Roll dough into a ball and let it stand for about 1 hour.
- Roll dough out 1/8 inch thick.
- Cut rolled dough into 5x5 inch squares.
- Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
- Wrap one corner around the tube, then the other (which should overlap the first).
- Press together to seal seam.
- Fry in deep fat, one at a time, until deep golden brown.
- Carefully remove fried cannoli shell from tube.
- Cool completely before filling.
- ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.
Nutrition Facts : Calories 60.6, Fat 1.2, SaturatedFat 0.3, Sodium 13.2, Carbohydrate 10.8, Fiber 0.4, Sugar 0.2, Protein 1.4
CANNOLI SHELLS
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
Provided by Judy Peterson
Categories World Cuisine Recipes Asian
Time 2h3m
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
- Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
- Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.
Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g
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- Wooden Tubes. The best substitutes are the ones that are either easily available locally or something that is already in your home. When it comes down to the cannoli tubes, wood is considered to be one of the most commonly used materials.
- Curtain Rods. This is a second option for people who cannot find a cannoli mold but want to make these Italian pastries. If you have a spare curtain rod lying around, you can repurpose it to make the metal tubes for cannoli.
- Aluminum Foil. Aluminum foil is something that is available in every kitchen. You can use it to make tubes for making cannoli. For this purpose, you need to scrunch the aluminum foil into small balls (make them the size of golf balls).
- Ditch The Tubes. If you cannot use any tube, you can fry up the dough in a flat shape and add the ricotta mixture to these fried dough cakes. Then, place the other flat dough piece on the top, and your cannoli are ready.
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