Cream-Filled Cannoli: A Classic Italian Delight

par

  1. In a bowl, mix flour, sugar, cocoa powder, salt, and cinnamon.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Add the egg, Marsala wine, and vinegar, mixing until a dough forms.
  4. Knead for 5 minutes, then cover and let rest for 30 minutes.

Step 2: Roll and Cut the Dough

  1. Roll the dough out thin (about ⅛ inch).
  2. Use a round cutter (4-inch diameter) to cut circles.
  3. Wrap each circle around a cannoli tube, sealing with a bit of beaten egg.

Step 3: Fry the Shells

  1. Heat oil to 350°F (175°C) and fry shells until golden brown (1-2 minutes).
  2. Drain on paper towels, then carefully remove the tubes.

Step 4: Make the Cream Filling

  1. In a bowl, mix ricotta, powdered sugar, vanilla, and cinnamon until smooth.
  2. Fold in mini chocolate chips or pistachios.

Step 5: Fill and Serve

  1. Transfer filling to a piping bag and fill each cannoli just before serving.
  2. Dust with powdered sugar and garnish as desired.

Serving and Storage Tips

Serving Suggestions

  • Serve fresh with espresso or cappuccino.
  • Dip ends in melted chocolate for extra richness.
  • Garnish with candied orange peel for a traditional touch.

Storage & Reheating

  • Store empty shells in an airtight container for up to 3 days.
  • Keep filling refrigerated for 2 days.
  • Fill cannoli just before serving to maintain crispness.

Variants

  • Chocolate Cannoli: Add melted chocolate to the filling.
  • Lemon Ricotta: Add lemon zest for a citrusy touch.
  • Baked Cannoli Shells: Instead of frying, bake at 375°F (190°C) for 12-15 minutes.
  • Gluten-Free: Use gluten-free flour for the shells.

FAQ

1. Why did my cannoli shells turn out soft?

Ensure the oil is hot enough (350°F) and the shells are fried until deep golden brown.

2. Can I use mascarpone instead of ricotta?

Yes! Mascarpone creates a creamier texture, but ricotta is more traditional.

3. How do I keep cannoli crispy?

Fill them right before serving and avoid storing filled cannoli.

4. Can I make cannoli without tubes?

You can shape small cones by wrapping the dough around foil-wrapped wooden spoons.

5. Can I freeze cannoli shells?

Yes! Store unfilled shells in an airtight container for up to 1 month.

continued on next page

Laisser un commentaire