Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/4 cup white wine
- 1/4 cup vegetable oil
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/4 cup mini chocolate chips
- Powdered sugar, for dusting
Special equipment needed:
- Cannoli molds
- Deep-fry thermometer
Step-by-step instructions:
1. In a large bowl, whisk together flour, granulated sugar, salt, and cinnamon.
2. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together egg yolk and white wine.
4. Add the egg mixture to the flour mixture and mix until a dough forms.
5. Knead the dough on a lightly floured surface until smooth.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
7. In a medium bowl, mix together ricotta cheese, powdered sugar, and vanilla extract until smooth.
8. Stir in mini chocolate chips.
9. Preheat vegetable oil in a deep fryer or a large pot to 375°F.
10. Roll out the dough on a lightly floured surface to 1/8 inch thickness.
11. Cut the dough into heart shapes using a cookie cutter.
12. Wrap each heart shape around a cannoli mold and seal the edges with a little bit of water.
13. Fry the cannoli shells in the hot oil until golden brown, about 2-3 minutes.
14. Use tongs to remove the shells from the oil and let them cool on a wire rack.
15. Once the shells are cool, carefully remove the molds.
16. Fill the shells with the ricotta mixture using a piping bag or a small spoon.
17. Dust the cannoli with powdered sugar before serving.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Vegetable oil temperature: 375°F
Serving size:
Makes 8-10 cannoli
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 4g
Cholesterol: 40mg
Sodium: 90mg
Total carbohydrates: 23g
Dietary fiber: 1g
Total sugars: 10g
Protein: 4g
Substitutions for ingredients:
- White wine can be substituted with apple cider vinegar or white vinegar.
- Mini chocolate chips can be substituted with chopped nuts or dried fruit.
Variations:
- Add lemon zest or orange zest to the ricotta mixture for a citrusy flavor.
- Dip the ends of the cannoli in melted chocolate and sprinkle with chopped nuts or sprinkles.
- Substitute ricotta cheese with mascarpone cheese for a creamier filling.
Tips and tricks:
- Make sure the cannoli shells are completely cool before filling them to prevent the filling from melting.
- Use a deep-fry thermometer to ensure the oil stays at the correct temperature.
- If the dough is too dry, add a little bit of water. If it's too wet, add a little bit of flour.
Storage instructions:
Store the unfilled cannoli shells in an airtight container at room temperature for up to 3 days. Store the filled cannoli in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the unfilled cannoli shells in a 350°F oven for 5-7 minutes before filling them.
Presentation ideas:
Arrange the cannoli on a platter and dust them with powdered sugar. Serve with fresh berries or fruit compote.
Garnishes:
Sprinkle the cannoli with chopped nuts, chocolate shavings, or sprinkles.
Pairings:
Serve the cannoli with a glass of sweet dessert wine, such as Moscato or Vin Santo.
Suggested side dishes:
Serve the cannoli as a dessert after a meal of pasta or pizza.
Troubleshooting advice:
- If the dough is too sticky, add a little bit of flour.
- If the cannoli shells are too thick, roll them out thinner next time.
- If the cannoli shells are too thin, they may break when fried. Roll them out a little thicker next time.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil stays at the correct temperature.
- Use caution when working with hot oil to prevent burns.
- Store the cannoli in the refrigerator to prevent spoilage.
Food history:
Cannoli originated in Sicily and are a traditional Italian dessert. The name "cannoli" means "little tubes" in Italian.
Flavor profiles:
The cannoli shells are crispy and slightly sweet, while the ricotta filling is creamy and slightly tangy. The addition of cinnamon and chocolate chips adds warmth and richness to the filling.
Serving suggestions:
Serve the cannoli as a dessert after a meal of pasta or pizza. They are also a great addition to a dessert buffet or a holiday cookie platter.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian