I have made many, many cannoli with our fundraising committee but I had never prepared them at home. So even though almost “cannoli-ed out” I welcomed this challenge wholeheartedly.
The recipe given was different to our regular recipe in that it contained no eggs. A quick email to my Calabrian cousin confirmed this was the usual recipe. I realised that the eggs are used when we make so many cannoli for ease of preparation. The eggless dough proves very resistant to rolling and shrinks back quickly. But the given recipe for cannoli shells was delicious and more tender and delicate than the ‘egg dough’ variety.
I filled some with vanilla, chocolate, coffee and raspberry creme patissiere.
But I was also curious to try the ricotta version. Part of the optional challenge was to prepare home made ricotta and/or home made mascarpone. Funny how things work out, I had previously made arrangements with my sister to accompany her to the home a lovely, old Italian lady who prepares ricotta every week. She was bursting with pride to show us her method of making ricotta and we treasure being able to learn from such a capable woman. The ricotta was to die for! I will post homemade ricotta at a later date.
- 2 cups all-purpose flour 250 grams/8.82 ounces
- 2 tablespoons sugar 28 grams/1 ounce
- 1 teaspoon unsweetened baking cocoa powder 5 grams/0.06 ounces
- ½ teaspoon ground cinnamon 1.15 grams/0.04 ounces
- ½ teaspoon salt approx. 3 grams/0.11 ounces
- 3 tablespoons vegetable or olive oil 42 grams/1.5 ounces
- 1 teaspoon white wine vinegar 5 grams/0.18 ounces
- ½ cup sweet Marsala 125 ml (or any white or red wine you have on hand)
- 1 large egg separated (you will need the egg white but not the yolk)
- 8 cups vegetable oil approx 2 litres (or any neutral flavoured oil)
- ½ cup toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish approx. 62 grams/2 ounces
- confectioners' sugar icing sugar
Vanilla Creme Patissiere
- 1⅓ cups milk approx 300ml
- 1 teaspoon vanilla
- 1 cinnamon stick
- 2 egg yolks
- 4 tablespoons sugar approx 50g
- 2½ tablespoons cornflour approx 20g
- 2 tablespoons flour approx 20g
- 2 teaspoons Amaretto liqueur
- 2 teaspoons Marsala
- ½ cup heavy cream whipped
Ricotta and Mascarpone filling
- 1 cup ricotta cheese 250g (drained)
- 1 cup mascarpone cheese 250g
- 3/4 cup confectioner’s sugar (more or less, depending on how sweet you want it), sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract or the beans from one vanilla bean
- 3 tablespoons dark chocolate finely chopped good quality
- Grated zest of one small to medium orange
- 3 tablespoons finely chopped almonds toasted
To make the dough and fry cannoli shells
- In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
- 2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
- 3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
- In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
- Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Pasta Machine method:
- Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through
- Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Roll, cut out and fry the cannoli shells as according to the directions above.
To make Vanilla Creme Patissiere
- Heat milk , vanilla and cinnamon on medium heat until boiling.
- Meanwhile mix together sugar and egg yolks. Sift cornflour and flour then add to sugar egg mixture. Mix well.
- Slowly add hot milk to sugar and egg mixture whisking all the while. Strain back into saucepan and place on meduim heat until boiling stirring constantly. Once it boil continue to stir until thick and the flour taste is cooked out.
- Remove from heat and add liqueur. Place creme patissiere in a bowl and cover the surface with plastic wrap to prevent a skin forming. Cool. Just before using beat well then fold in whipped cream.
To make Ricotta filling:
- Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
- In a bowl with electric mixer, beat ricotta until smooth and creamy. Add the marscapone. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
To assemble Cannoli
- When ready to serve: fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
- Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.
For Chocolate Cannoli doughIf you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough
add 30 g chocolate to hot milk
increase sugar to 75 g
substitute Frangelico for the marsala Coffee:
Heat milk with 1 Tablespoon crushed coffee beans then strain
increase sugar to 70g
Substitute Amaretto for rum or brandy Raspberry Orange:
Heat milk with the rind of an orange then strain
increase sugar to 70g
Add 1/4 cup raspberry puree
Liqueur is all brandy