Cannolis
Cannoli (Sicily)
I can’t think of a more iconic Italian sweet treat than cannoli. A fried wafer rolled up and filled with a sweet cheese, they can be found in every Little Italy in the States as well as throughout Italy.
While the regional origin of cannoli is uncertain, it is most frequently credited to Sicily. It has been said that the present-day cannolo is from the city of Caltanissetta during the Arab domination. This version of its origin posits that it was handed down from Muslim women to the Christian nuns of the area who would make them for Carnevale. Over time, due to their popularity, they are now produced all over Italy year-round and eaten all day! They are the perfect handheld accompaniment to your morning cappuccino and afternoon espresso or as lo street food while taking in the beautiful sights of Italia.
Regardless of their origin, they are quite delicious and the perfect afternoon snack. Serve with a double espresso and, when no one is looking, give it a dunk. Che buona!
The recipe calls for Ricotta Impastata but if you cannot source, simply drain whole milk ricotta overnight to remove excess liquid in a fine metal sieve.
Makes 15 cannoli
Prep time: 25 minutes
Total time: 55 minutes
Ingredients
Shells:
1 cup AP flour
4 tbsp confectioners’ sugar
1/2 tsp salt
1 large egg,
1/2 tsp ground cinnamon
1 tsp unsweetened cocoa powder
2 tbsp Marsala wine or sherry
1 1/2 tbsp white wine vinegar
2 tbsp unsalted butter, softened
4 cups canola oil
Filling:
Yields 2 cups
1 lb ricotta impastata
1/4 cup mascarpone
1/2 cup to 3/4 cup confectioners’ sugar (based on sweetness preference)
1 tsp vanilla extract
1 tsp orange zest or extract (optional)
Garnish (optional):
½ cup melted chocolate
Confectioners’ sugar (3/4 cup)
1/2 cup mini chocolate chips
Directions
Place all the shell ingredients in a food processor and mix until a soft dough forms. Remove to a flour-dusted surface and knead until combined and smooth, about 5 minutes. The ingredients can also be mixed in a large bowl, by hand, before kneading.
Cover with plastic wrap and place in the refrigerator for 1 hour. Dough will be very soft.
While the dough is chilling, make the filling. Allow cheese to come to room temperature. Then, mix all filling ingredients until combined.
Spoon filling into a large pastry bag with a wide star or circle tip. Leave at room temperature while making the shells.
Remove the dough from the refrigerator and divide into four pieces.
Using a pasta roller or rolling pin on a lightly floured surface, roll the dough out to ¼-inch width.
Using a 3- or 4-inch circle cutter, cut out as many circles from the dough and re-roll the scraps.
Roll the circle out again to make a very thin oval shape. Sprinkle with flour as needed if dough becomes too soft.
Preheat the oil to 350 degrees.
Wrap the circles around the cannoli molds and use a little bit of water to seal.
Carefully fry them in the oil using tongs to place them seam-side down first until golden brown, 1 to 2 minutes.
Very important: the seams will try to release so use a fork or tongs to press them back into place as they fry in the oil. Once they are firmly attached, roll to the other side using the tongs and fry again until golden brown, another 1 to 2 minutes.
Remove to a paper towel-lined baking sheet and allow to cool completely. The molds will be very hot.
Once cooled, fill the shells with cheese mixture and dip ends in mini chocolate chips.
Tip: If prepping for a party, make the cannoli shells in advance and keep the filling in a pastry bag in the fridge. About a half hour before serving, pull the filling from the fridge to come more to room temperature. Fill and garnish the cannolis right before serving!
Cannolis