Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup dry white wine
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special Equipment Needed:
- Cannoli tubes
- Pastry bag with a small tip
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. Gradually add the white wine, stirring until the dough comes together. Knead the dough on a lightly floured surface until it is 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 mascarpone cheese, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips.
5. Heat vegetable oil in a deep fryer or a large pot to 375°F.
6. Roll out the dough on a lightly floured surface to 1/8 inch thickness. Cut the dough into 4-inch circles.
7. Wrap each circle of dough around a cannoli tube, sealing the edges with a bit of water.
8. Fry the cannoli shells in the hot oil until golden brown, about 2-3 minutes. Use tongs to remove the shells from the oil and place them on a paper towel-lined plate to cool.
9. Once the shells are cool, carefully remove them from the tubes.
10. Fill a pastry bag with the mascarpone mixture and pipe it into each end of the cannoli shells.
11. Dust the filled cannoli with powdered sugar and serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Vegetable oil should be heated to 375°F.
Serving size:
This recipe makes 12 cannoli.
Nutritional information:
Each cannoli contains approximately 250 calories, 15g fat, 25g carbohydrates, and 4g protein.
Substitutions for ingredients:
- Marsala wine can be used in place of white wine.
- Ricotta cheese can be used in place of mascarpone cheese.
- Chopped nuts or dried fruit can be used in place of mini chocolate chips.
Variations:
- Add a pinch of cinnamon or nutmeg to the mascarpone filling for extra flavor.
- Dip the ends of the filled cannoli in melted chocolate for a decadent touch.
- Use different types of liqueurs, such as amaretto or Frangelico, to flavor the mascarpone filling.
Tips and Tricks:
- Be sure to seal the edges of the cannoli shells well to prevent them from opening during frying.
- Don't overfill the cannoli shells, as the filling will expand slightly as it sits.
- If you don't have cannoli tubes, you can use metal or wooden dowels instead.
Storage Instructions:
Filled cannoli should be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Cannoli should not be reheated, as the shells will become soggy.
Presentation Ideas:
Arrange the filled cannoli on a platter and dust with powdered sugar. Serve with fresh berries or a drizzle of chocolate sauce.
Garnishes:
Fresh berries, chopped nuts, or a dusting of cocoa powder can be used as garnishes.
Pairings:
Serve Mascarpone-Stuffed Cannoli with a cup of espresso or a glass of sweet dessert wine.
Suggested Side Dishes:
This recipe does not require any side dishes.
Troubleshooting Advice:
- If the dough is too dry, add a bit more wine.
- If the dough is too sticky, add a bit more flour.
- If the cannoli shells are too thick, roll them out thinner next time.
Food Safety Advice:
- Be careful when handling hot oil.
- Make sure the mascarpone filling is fully cooked before serving.
Food History:
Cannoli originated in Sicily and are a traditional Italian dessert. The word "cannoli" means "little tubes" in Italian.
Flavor Profiles:
Mascarpone-Stuffed Cannoli are sweet and creamy, with a crispy shell and a hint of chocolate.
Serving Suggestions:
Serve Mascarpone-Stuffed Cannoli as a dessert after a traditional Italian meal.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Creamy, Sweet, Rich, Nutty, Cinnamon, Cinnamon-Spiced