Cannoli
PREPARATION
2 hours
PORTIONS
20 pcs
COMPLEXITY
easily
You can come across cannoli almost in every Italian bakery. Just one bite will tell you why this dessert is so popular. Juicy cream filling with Ricotta cheese, inside a crispy, light, and very delicate tube.
You can add all you like into the filling – chocolate drops, lemon or orange zest, vanilla, or cinnamon.
Cannoli is a traditional Sicily dessert. The dough for Sicily has a special ingredient – Marsala wine, that is made on Sicily, in Marsala region. Thanks to the wine, the top of the tubes get their specific bubbles and crispy texture while deep-fried.
If you can’t find Marsala wine, you can use Pinot Grigio too.
Ingredients
- 250 gr all-purpose flour
- 2 egg yolks
- 35 gr sugar
- 2 gr salt
- 50 gr butter
- 100 gr white wine
- Oil for frying
- Cannoli tubes
- 1 egg white to fix the edges
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
⠀
My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Grind flour with cold butter and salt into crumbs.
Add egg yolks mixed with sugar to the flour, and gradually pour in the wine while kneading the dough. You may need less wine than stated in the recipe ingredients.
Wrap the dough in food film and leave to rest in the refrigerator for 1-2 hours.
Prepare a deep fryer. Pour vegetable oil into a pan and heat to 160°C.
Using a knife, divide the dough into four parts. Roll out one at a time, make it it as thin as possible.
Cut circles of 10 cm in diameter for larger cannoli, you can make smaller ones if you have the appropriate tubes.
Leftover dough can be rolled out and reused.
Fasten round blanks for cannoli around the tube, securing the edges with egg white. For this use a brush, apply egg white and press. If the dough is not fixed well, it will open during frying.
Lower the workpieces into the deep fryer and fry until a deep golden color, incompletely fried workpieces will be soft and not tasty.
Remove the tubes from the fryer on a paper towel and immediately release the metal tubes. If you leave it for a while, it will not be possible to remove it, take this into account when cooking.
Cool the tubes completely and fill them with cream.
Step-by-step photos of cooking
- 400 gr ricotta cheese
- 250 gr mascarpone
- 50 gr cream 33% fat
- 100 gr powdered sugar
- 2 tsp of vanilla paste
- Lemon peel
- 50 gr chocolate
For the cream, you can use either a combination of ricotta cheese and mascarpone, only one type of cheese, or make a cream from mascarpone and cream.
Put all the ingredients for the cream in a bowl and mash with a spatula. At the end, add chocolate cut into small pieces.
You can also whip mascarpone with cream, and then add the rest of the ingredients, so the cream will be more delicate.
If you don’t have ricotta, prepare a cream with 500 gr of mascarpone and 150-200 gr of cream.
Fill the tubes with cream using a pastry bag.
Decorate with pistachios.
Store the cannoli in the refrigerator.
