Authentic Italian Cannoli
Cannoli were normally consumed during Carnival, but due to their popularity and appreciation, families began to eat them on other times as well.
They are just so tasty that Italians started to cook them anytime they wanted to eat it, all year. The recipe is fairly easy.
Cannoli, in reality, did not call for a reason to be enjoyed.
A fried and crunchy pastry wrap is loaded with a creamy mixture of ricotta, chocolate chips, and candied pumpkin cubes in the authentic cannoli recipe.
Today we provide a really simple recipe with easy-to-find components for a delectable dessert!
20 minutes 1 hour 1 hour 20 minutes
Ingredients
2 cups flour
1 tablespoon bitter cocoa powder
4 tablespoon confectioners sugar
4 tablespoon lard (optional)
1 pinch salt
1 teaspoon cinnamon powder
1 teaspoon instant coffee
1 egg1 egg (for egg wash)
1 oz white wine vinegar
1 oz Marsala wineFor The Filling3 cups ricotta cheese1/2 cup dark chocolate drops1 and 1/2 cups sugarFor Garnish24 Candied cherriesPowdered sugar (as required)For Frying1L Lard [*]
Steps
1. Put the cheese in the fridge to chill as it drains in a colander set in a bowl before you start making the cannoli shells, also known as "scorcie."
2. In a large mixing bowl, combine the flour, salt, cinnamon, powdered coffee, cocoa, and confectioners sugar.
3. Add the lard, egg, and finally the vinegar-Marsala wine mixture; the latter liquids should then be added gently, kneading the mixture each time, since relying on the amount that the flour absorbs, you may not need to add the full Marsala and vinegar mixture. Remember that the dough must be soft, pliable, but solid.
4. Knead the mixture for 5 mins on a work surface, until it is elasticity, smooth, and homogenous, then wrap it in plastic and place it in the refrigerated for at least an hour.
5. To make the cannoli cream for the topping, get the well-drained ricotta cheese and mix it in a mixing bowl with the sugar.
6. Gently whisk the ingredients together without applying excessive force, then cover with plastic wrap and set in the refrigerated for at least an hour.
7. After the time is up, take a very fine mesh strainer and lay it over a bowl. Using a spatula, smash the ricotta and sugar down and push on it, to ensure that what comes out of the sieve is a very fine cream.
8. Add the chocolate chunks after the mixture has reached the desired density. Set the cream cheese in a jar with a cover in the refrigerator.
9. Place the dough for the cannoli shells on the table. Roll out 1-2 mm pastry using a rolling pin. Create a minimum of 24 pieces using circular pastry rings.
10. Stretching the 24 circles, wrap them around cannoli molds (metal cylinders also work), dusting the ends with the whites before stacking.
11. In a small saucepan, heat the lard (or oil) until it reaches 170-180 °C (338-356 F) and afterwards fry all of the cannoli shells. Thereafter, place them on a couple of pieces of absorbent paper to collect any excess oil, and let them rest fully, prior to releasing the metal cylinders.
12. When the cannoli shells have cooled, fill them with the cannoli cream that has been placed in a piping bag with a smooth and broad nozzle.
13. Finish by slicing the candied cherry in half and placing one half at each end. You could use orange peel or chopped pistachios instead of the cherries.
14. Serve with a good sprinkle of powdered sugar. Enjoy!
Note: [*] If you don't want lard, use the the same quantity of vegetable oil in this cannoli recipe.
