Here's everything you need for this mouthwatering homemade cannoli. This recipe makes about 20 cannoli.
Ingredients to Gather
For the pastry:
2 1/3 cups (300 grams) all-purpose flour
2 tablespoons (30 grams) granulated sugar
3 1/2 tablespoons (50 grams) melted butter (or, more traditional, lard)
2 tablespoons white wine vinegar
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/3 cup (70 milliliters) water (or white wine or marsala), or as needed
3 cups (roughly) vegetable oil, for frying
1 egg white (optional)For the filling:
2 pounds (1 kilogram) fresh ricotta
1 cup (225 grams) superfine sugar
Splash of milk, if needed
Chopped pistachios, dark chocolate, or candied fruit, for decoration (optional)
Confectioners' sugar, for decoration (optional)
Directions to Follow
To make the pastry, combine the flour, sugar, melted butter or lard, vinegar, honey, and cinnamon in a bowl. Add the water (or wine) bit by bit until you have a smooth, compact dough—you may not need any liquid it all. You may need to work this (kneading) quite a bit until it is soft and smooth. Wrap in plastic wrap and let rest in the fridge at least 30 minutes. In the meantime, prepare the filling: Combine the ricotta with sugar and whip until you have a creamy consistency. If you need to loosen it, add a splash of milk. Chill until needed. Cut off small, mandarin-sized portions of dough to work with at a time. Keep the rest wrapped and chilling in fridge. On a floured surface, roll out the dough to a long rectangular shape until very thin, about 1-millimeter thickness (you should be able to nearly see through it!). Trim the edges and cut the piece of dough into 4- by 4-inch (10- by 10-centimeter) squares. Place a cannoli tube on the corner of a square. Roll the tube to wrap the pastry around it and seal the opposite corner of the pastry by pressing gently (you can also dab a bit of egg white on the corners to seal more effectively).
Next, take a small saucepan and heat enough vegetable oil to cover two to three cannoli tubes. Heat the oil over medium-low heat, and when it's hot, cook two to three cannoli tubes at a time. When they have a crisp and bubbly surface and have turned a deep brown color, use a slotted spoon to take them out of the saucepan and then place them on kitchen paper to drain and leave them until they're completely cool. Repeat this process with the rest of the cannoli tubes, and when they're done, you can start assembling them. To do this, pipe or spoon the ricotta into each cooled cannoli tube. Then embellish however you want, perhaps by dusting with powdered sugar or dipping the ends into chocolate. Yum!
Have you ever made cannoli? What did you think of this recipe? Share your thoughts in the comment section below!
Article Source: Food52
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