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Ronee’s Recipes: Cannoli – West Virginia Daily News

Recipes from Ronee: Cannoli

Happy Columbus Day! I want to celebrate my Italian heritage, and what better way to do that than with a Cannoli recipe. You do need the forms, which you can order in different quantities from the company “Big A”. They are not expensive. The most important thing I learned was to make sure the shells are sealed after you place them on the forms and before you drop them in the oil. If they should open, don’t worry (you can flip them over – seam side down – and still fill). They will taste the same. Slide the shells through the mold as soon as you remove them from the oil. If you have trouble with that, spray the mold lightly before placing the shells on top. I know this may look complicated, but trust me, it isn’t.

CANNOLI

Yield: 9 Cannoli***

INGREDIENTS:

shells:

1 cup flour

1 Tab. Sugar

1/8 tsp. Salty

1 Tab. Cold Unsalted Butter (cut into small pieces)

1/4 cup Marsala wine – Yes, you need the wine

1 egg yolk – save the white for brushing

1 liter vegetarian oil for frying (about 8 cups)

Chocolate if needed

Filling:

16 oz. Whole Milk Ricotta (drained – strain in a strainer over cheesecloth or place on some paper towels, then blot with more towels)

1/2 cup powdered sugar

2 Tabs + 2 Tsp. Mini Chocolate Chips and/or chopped pistachios

1/2 tsp. Vanilla

1/8 tsp. Cinnamon

TRAVEL DIRECTIONS:

shells:

Add flour, sugar and salt to your processor and pulse. Sprinkle over the cold butter and pulse until the mixture breaks into small pieces. Add the yolk and wine and pulse until the mixture comes together. If necessary, you can add tablespoon by tablespoon of wine to bring the dough together.

Turn the dough out onto a lightly floured work surface and knead for a few minutes until it becomes smooth and elastic. Cover and let rest at room temperature for an hour.

Roll out the dough to about 1/8″ thickness and cut into 3-1/2 to 4″ circles. To measure, you can use a small bowl, dish, or something similar. Unroll the leftovers again, but let them rest for 10 minutes before unrolling them again.

Heat oil in a large pan over medium heat with a thermometer. You should have about 2″ of oil, so it depends on the size of the pot. The oil should be 360° when frying (keep an eye on that and adjust the heat if necessary).

Wrap the circles around the mold and press some egg white where the ends overlap and press together to seal the cannoli so they don’t open while frying.

Fry the shells 3 or 4 at a time for about 2 minutes until golden brown, then use tongs to remove to a rack lined with paper towels. Delete the form in one go. (I put on an oven mitt and wrap the dish in a paper towel and pull gently but firmly to slide the dish down and off the mold.*

Filling:

Make sure you have removed the excess water from the ricotta. Add the sugar, cinnamon and vanilla to the ricotta and mix well. If not using the filling, refrigerate immediately. Transfer it to a piping bag or a gallon-sized plastic bag. Cut the tip and stuff the shells.** I roll one end in chocolate chips and the other in pistachios. You can also use candied fruit.

*The shells can be stored in an airtight container for 2 days before filling.

** Once the cannoli are filled and not served within an hour, they will become soggy. To prevent that, I coat the inside of the shell with melted chocolate, creating a barrier between the filling and the shell (and add some more chocolate – which can’t be bad).

***If you purchase more forms, this recipe can easily be doubled.