Not sleepy so I decided to do a blog on homemade cannoli's.
Cannoli Shell Recipe
Combine:(sift together)
3 cups regular flour
1/4 cup sugar
1 tsp cinnamon
Mix together:
1 egg + 1 egg yolk
1/2 cup sweet or reg. Marsala wine (not cooking wine)
1 tbs. white vinegar
2 tbs. water more or less to get consistency of a firm dough, well be a little sticky!
Put dry ingredients into a food processor, slowly add wet ingredients to just form a firm dough, don’t over process. Divide into 4 parts, wrap each part in plastic wrap and refrig. for about 1 hour. Flour each ball, do one at a time, roll out on a well floured counter to almost see through thin, very thin, cut out into 4” circles with a can or such. Wrap around forms, dot with the egg white left over from recipe and seal the seam, wrap loose, drop into hot oil 350 deg. As soon as they start to cook a little use tongs to grab form and a fork or something to push shell of the form back into oil. Turn as needed to brown evenly. Only do a few at a time, they cook fast. Drain on some paper towels. Makes about 30 shells. Used to make them for my restaurant years ago and make them at home sometimes for Christmas, crunchy and good. You do not have to buy the expensive forms, I go to Home Depot or Lowe's and buy 3/4" dowels and cut them into 6" pieces. Get about six pieces. I just rub them with a little oil before doing the dough. When done I wrap them in foil, (the dowels) and use them over and over. This is how they turn out. Make sure your dough is thin or the shells well not be crunchy all they way through.
Rolled out thin and cutting with a plastic 4" lid. |
Cutting out the 4" rounds. |
Wrapping around dowels, sealing with egg white. Wrap loosely, not tight. |
Fry in hot oil, 350 degrees! |
Remove form after a minute so the inside cooks also! |
What they look like when ready to take out of oil. |
Filling Recipe
2 cup ricotta cheese drained overnight in a cheese clothed lined strainer, and squeezed dry before using.
1/2 cup whipped cream, fresh made is best!
1/2-3/4 cup powdered sugar or more to taste
1/2 tsp. Almond extract or vanilla extract, or to taste.
Mini choc chips to suit your taste.
Mix all together and refrigerate before filling shells. Fill shells just prior to eating so they don't become soggy!
You do not have to stick to traditional recipe's for fillings, you can add pudding mixes, whipped cream or other flavoring to the ricotta, or use flavored cream cheese, or combine any of them to create whatever you like. Here are a few pictures of some different filling I have made in the past.
Chocolate-Traditional-Pistachio-white chocolate raspberry! |
I hope you try and enjoy the cannoli recipe! And feel free to experiment with different fillings, be brave!
Your Cannoli's were/are always the BEST!!!
ReplyDeleteThanks Jess, stay safe!
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