Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil
- 2 tablespoons white wine
- 2 tablespoons cold water
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups ricotta cheese
- 1/2 cup confectioners' sugar
- 1/2 cup chopped hazelnuts
- 1/4 cup mini chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground anise
- 2 tablespoons orange zest
- 2 tablespoons lemon zest
- 2 tablespoons brandy
- Vegetable oil, for frying
- 2 tablespoons granulated sugar, for dusting
Special Equipment Needed:
- Deep-fryer
- Pastry bag
- Star-shaped pastry tip
Step-by-Step Instructions:
1. In a large bowl, combine the flour, sugar, melted butter, vegetable oil, white wine, and cold water. Mix until a dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Cover the dough with plastic wrap and let it rest for 30 minutes.
3. In a medium bowl, combine the ricotta cheese, confectioners' sugar, hazelnuts, mini chocolate chips, vanilla extract, nutmeg, cloves, cardamom, ginger, allspice, and anise. Mix until well combined.
4. Add the orange zest, lemon zest, and brandy to the ricotta mixture and mix until well combined.
5. Preheat the deep-fryer to 350°F.
6. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut the dough into 3-inch circles.
7. Place 1 tablespoon of the ricotta mixture in the center of each circle. Fold the edges of the dough over the filling to form a tube shape. Pinch the edges together to seal.
8. Fry the cannoli in batches for 3 minutes, or until golden brown. Drain on paper towels.
9. Place the cannoli on a wire rack and let cool.
10. Place the cannoli in a pastry bag fitted with a star-shaped pastry tip. Pipe the ricotta mixture into the cannoli shells.
11. Dust the cannoli with granulated sugar and serve.
Time:
Preparation Time: 45 minutes
Cooking Time: 3 minutes
Temperature: 350°F
Serving Size: Makes 12 cannoli
Nutritional Information:
Calories: 250
Fat: 12 g
Carbohydrates: 28 g
Protein: 6 g
Substitutions for Ingredients
- Ricotta cheese: cottage cheese or cream cheese
- White wine: apple cider vinegar
- Hazelnuts: almonds or walnuts
- Mini chocolate chips: chopped dark chocolate
- Brandy: rum or whiskey
Variations:
- Add dried cranberries or raisins to the ricotta mixture
- Substitute the orange and lemon zest with lime zest
- Add a teaspoon of cocoa powder to the dough for a chocolate flavor
Tips and Tricks:
- Chill the dough for 30 minutes before rolling it out for a flakier texture
- Make sure to seal the edges of the dough together to prevent the filling from leaking out
- Fry the cannoli in small batches to ensure even cooking
Storage Instructions:
Store the cooled cannoli in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cannoli in a 350°F oven for 5 minutes, or until heated through.
Presentation Ideas:
- Arrange the cannoli on a platter and dust with confectioners' sugar
- Serve the cannoli in a bowl with a dollop of whipped cream
Garnishes:
- Chopped hazelnuts
- Mini chocolate chips
- Whipped cream
- Confectioners' sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Fresh berries
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour
- If the dough is too dry, add a little more water
Food Safety Advice:
- Refrigerate any leftover cannoli
- Discard any cannoli that have been left out at room temperature for more than 2 hours
Food History:
Cannoli are a traditional Italian dessert that originated in Sicily. The name cannoli comes from the Italian word for “little tube”, referring to the shape of the pastry.
Flavor Profiles:
Hazelnut Cannoli Siciliani have a sweet and nutty flavor with hints of citrus and spices.
Serving Suggestions:
- Serve the cannoli with a scoop of vanilla ice cream
- Top the cannoli with a drizzle of melted chocolate
- Sprinkle the cannoli with chopped pistachios
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Region: Italian