Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/4 cup Marsala wine
- 1 egg white
- 1/2 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pistachios
- Vegetable oil for frying
Special equipment needed:
- Cannoli tubes
- Pastry bag
Step-by-step instructions:
1. In a large bowl, whisk together the flour, granulated sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
2. Add the Marsala wine and mix until a dough forms. Knead the dough on a floured surface until smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate bowl, mix together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the chopped pistachios.
5. Heat the vegetable oil in a large pot over medium-high heat.
6. Roll out the dough on a floured surface until it is thin enough to wrap around the cannoli tubes.
7. Cut the dough into circles using a cookie cutter or a glass. Wrap each circle around a cannoli tube and seal the edges with egg white.
8. Fry the cannoli shells in the hot oil until golden brown. Remove them from the oil and let them cool slightly before removing the tubes.
9. Fill a pastry bag with the ricotta mixture and pipe it into the cooled cannoli shells.
10. Serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 8 cannoli
Nutritional information:
Calories per serving: 230
Fat per serving: 12g
Carbohydrates per serving: 24g
Protein per serving: 5g
Substitutions for ingredients:
- You can use white wine instead of Marsala wine.
- You can use almond extract instead of vanilla extract.
- You can use chopped almonds instead of pistachios.
Variations:
- You can add chocolate chips or candied fruit to the ricotta mixture.
- You can dust the finished cannoli with powdered sugar or cocoa powder.
Tips and tricks:
- Make sure the dough is rolled out thin enough to wrap around the cannoli tubes.
- Use a pastry bag to fill the cannoli shells for a neater presentation.
- Don't overfill the cannoli shells or they will become soggy.
Storage instructions:
- Store the unfilled cannoli shells in an airtight container at room temperature for up to 2 days.
- Store the filled cannoli in the refrigerator for up to 2 days.
Reheating instructions:
- If the cannoli shells become soft, you can reheat them in a 350°F oven for a few minutes until they are crispy again.
Presentation ideas:
- Arrange the cannoli on a platter and dust them with powdered sugar or cocoa powder.
- Serve them with a scoop of vanilla ice cream.
Garnishes:
- Chopped pistachios
- Powdered sugar
- Cocoa powder
Pairings:
- Coffee
- Espresso
- Sweet wine
Suggested side dishes:
- Fruit salad
- Italian cookies
Troubleshooting advice:
- If the dough is too dry, add a little more wine.
- If the cannoli shells are too thick, roll them out thinner next time.
- If the cannoli shells become soggy, try filling them just before serving.
Food safety advice:
- Make sure the oil is hot enough before frying the cannoli shells to prevent them from absorbing too much oil.
- Use caution when handling hot oil.
Food history:
- Cannoli originated in Sicily and are a popular Italian dessert.
Flavor profiles:
- Sweet
- Nutty
- Creamy
Serving suggestions:
- Serve the cannoli as a dessert after an Italian meal.
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Region: Italian