Cannolis

Homemade Cannolis

I’ve done something that I’ve been wanting to do for months! I made fresh, homemade cannolis. If I’m not mistaken, because it was 2 years ago that I graduated Culinary school. I missed that class the day my pastry Chef instructor, taught us how to make several different sweets, from other countries, ie. Eclairs from France, and of course cannolis from Italy. However, in my ”take no prisoners” way of doing things. I fulfilled my set of standards, and I conquered making both of these delicious treats on my own. (My article on eclairs will be posted at a later date).

But, I have to admit, for my first time making cannolis was a process, because there are several different components of making the delicious critters. If I didn’t say this before, I’ll admit to it now, because, I always felt that I had way more experience in cooking than before I went to culinary school. However, culinary school has taught me some major patience in preparing foods. I don’t think I would of even attempted to make cannolis if going to culinary school didn’t give me the confidence to do such a thing. So thumbs up to education as always.

Here’s the recipe I used, looking forward to making these again for the upcoming holidays.

INGREDIENTS

THE FILLING:

1 (16-oz.) container ricotta 1/2 c.

mascarpone cheese1/2 c. 

powdered sugar, divided 3/4 c. 

heavy cream 1 tsp. 

pure vanilla extract1 tsp. 

orange zest1/4 tsp. 

kosher salt1/2 c. 

mini chocolate chips, for garnish

FOR THE SHELLS:

2 c. all-purpose flour, plus more for surface1/4 c.

granulated sugar1 tsp. 

kosher salt1/2 tsp. 

cinnamon4 tbsp. 

cold butter, cut into cubes6 tbsp. 

white wine1 

large egg1 

egg white, for brushing

Vegetable oil, for frying

DIRECTIONS FOR FILLING:

  1.  Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight. 
  2. In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. 
  3. In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.

MAKE SHELLS: 

  1. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight. 
  2. On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles. 
  3. Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together. 

FOR FRYING:

  1. In a large pot over medium heat, heat about 2″ of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly.
  2. When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove.
  3. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.