Cannolis
ID: 8dcdc156...
Crispy, golden-brown pastry shells fried in lard and filled with a sweet, spiced ricotta cream, beautifully garnished with pistachios and chocolate chips.
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🍳 Cooking Flow
Prepare the cannoli dough in a food processor, knead it, and let it rest in the fridge for an hour. → Roll the dough out thin, cut into rounds, wrap them around metal molds, seal with egg white, and deep fry in lard. → Sieve the drained ricotta and whip it with powdered sugar and cinnamon to make a smooth filling cream. → Pipe the cream into the fried shells and garnish the ends with pistachios, chocolate chips, and powdered sugar.
Cooking Steps
Brief Cooking Order
Prepare the cannoli dough in a food processor, knead it, and let it rest in the fridge for an hour. → Roll the dough out thin, cut into rounds, wrap them around metal molds, seal with egg white, and deep fry in lard. → Sieve the drained ricotta and whip it with powdered sugar and cinnamon to make a smooth filling cream. → Pipe the cream into the fried shells and garnish the ends with pistachios, chocolate chips, and powdered sugar.
Introduction
Crispy, golden-brown pastry shells fried in lard and filled with a sweet, spiced ricotta cream, beautifully garnished with pistachios and chocolate chips.
Step 1
Drain the whole milk ricotta in a mesh sieve to remove excess moisture.
Step 2
In a food processor, combine 250g of all-purpose flour, 30g of powdered sugar, 2 tsp of cocoa powder, 1 tsp of ground cinnamon, and 1/2 tsp of instant espresso powder.
Step 3
Add 30ml of Marsala wine, 30ml of white wine vinegar, 2 tbsp of butter, and 1 whole egg. Process until the mixture clumps into a dough.
Step 4
Knead the dough on a floured surface for 2 to 5 minutes, wrap it in plastic wrap, and let it rest in the fridge for 1 hour.
Step 5
Roll out the dough very thin and cut out roughly 4-inch wide rounds using a circular cutter.
Ingredients List
Important Notes
Draining the ricotta thoroughly is crucial; otherwise, the filling will be too wet and make the shells soggy.
Be sure to roll the dough as thin as possible to ensure the shells fry up light, crispy, and bubbly.
When wrapping the dough around the cannoli form, make sure not to get egg white on the metal mold itself, or the pastry will stick to it after frying.
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