Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tbsp unsalted butter, softened
- 1 egg yolk
- 1/4 cup white wine
- 1/4 cup vegetable oil
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup chocolate chips
- 1/4 cup chopped pistachios
Special equipment needed:
- Cannoli tubes
- Deep-fry thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the softened butter and egg yolk, and mix until crumbly.
2. Gradually add the white wine and vegetable oil, and mix until a smooth dough forms.
3. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out circles using a cookie cutter or a glass.
4. Wrap each circle around a cannoli tube, sealing the edges with a little water.
5. Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 375°F.
6. Fry the cannoli shells in batches until golden brown, about 2-3 minutes. Use tongs to remove the shells from the oil and place them on paper towels to drain excess oil.
7. In a separate mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
8. Fold in the chocolate chips and chopped pistachios.
9. Fill a piping bag with the ricotta mixture and pipe it into the cannoli shells.
10. Garnish with additional chocolate chips and chopped pistachios.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
Makes 12 cannoli
Nutritional information:
Calories per serving: 220
Fat: 13g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Marsala wine can be used instead of white wine.
- Mascarpone cheese can be used instead of ricotta cheese.
- Almonds or hazelnuts can be used instead of pistachios.
Variations:
- Add candied orange peel to the ricotta mixture for a citrusy twist.
- Dip the ends of the cannoli in melted chocolate and sprinkle with crushed cookies for a decadent treat.
Tips and tricks:
- Make sure the cannoli shells are completely cool before filling them with the ricotta mixture.
- If the dough is too dry, add a little more white wine.
- If the dough is too wet, add a little more flour.
- Use a slotted spoon or a spider skimmer to remove the cannoli shells from the oil.
Storage instructions:
Store the unfilled cannoli shells in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To crisp up the cannoli shells, place them in a preheated 350°F oven for 5-10 minutes.
Presentation ideas:
Arrange the cannoli on a platter and dust with powdered sugar.
Garnishes:
- Chocolate chips
- Chopped pistachios
- Candied orange peel
Pairings:
- Espresso
- Sweet wine, such as Moscato or Vin Santo
Suggested side dishes:
- Fresh fruit
- Italian cookies
Troubleshooting advice:
- If the cannoli shells are too thick, roll them out thinner next time.
- If the cannoli shells are too greasy, let them drain on paper towels longer.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Be careful when handling hot oil.
Food history:
Cannoli originated in Sicily in the 9th century. The word "cannolo" means "little tube" in Italian.
Flavor profiles:
Sweet, creamy, crunchy
Serving suggestions:
Serve the cannoli as a dessert or a snack.
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Region: Italian