Cannoli Recipe

Summary

In this cooking tutorial, John Kanell from 'Preppy Kitchen' teaches how to make homemade cannoli from scratch, focusing on both the crispy fried shell and a creamy ricotta filling. He demonstrates how to drain ricotta, make the dough, and fry the cannoli shells to golden perfection. The filling is made with ricotta, powdered sugar, vanilla, and cinnamon, with optional flavorings like pistachios or chocolate. Tips are provided for rolling the dough, frying the shells, and filling them with the ricotta mixture. This recipe offers a delicious, classic Italian dessert that’s perfect for sharing with family and friends.

Takeaways

• 😀 Drain the ricotta well to avoid excess liquid, ensuring the cannoli shells stay crispy and not mushy.
• 😀 To make the cannoli dough, pulse flour, sugar, and salt in a food processor, then add butter, egg yolks, and Marsala (or alternatives like wine with brandy or grape juice with vinegar).
• 😀 Marsala is the traditional liquid used in the dough for its crisp, bubbly texture when fried. If unavailable, substitute with dry wine and brandy, or grape juice with vinegar.
• 😀 Knead the dough until smooth and elastic, then let it rest for 1-2 hours at room temperature (or overnight in the fridge).
• 😀 Roll out the dough into thin sheets, then cut into circles for wrapping around cannoli forms. Ensure the dough sticks by brushing with egg whites.
• 😀 Fry the cannoli shells in vegetable oil heated to 375°F for 1-2 minutes until golden brown and crispy. Drain excess oil on a wire rack with paper towels.
• 😀 Be cautious when removing the cannoli forms from the fried shells; use oven mitts or paper towels to avoid burns.
• 😀 For the filling, strain the ricotta to remove excess moisture, then mix with powdered sugar, vanilla, and cinnamon for a traditional flavor.
• 😀 Customize the filling by adding ingredients like chopped chocolate, pistachios, or candied fruit for additional flavors.
• 😀 To finish, dip the filled cannoli in mini chocolate chips or chopped pistachios for decoration and extra flavor.
• 😀 Cannoli shells should be crispy with a signature bubbly texture, while the filling remains creamy and flavorful, creating a delicious treat.

Q & A

Why is it important to drain the ricotta for cannoli filling?

Draining the ricotta is crucial to remove excess liquid. If the ricotta is too wet, it will make the cannoli filling mushy and prevent the shells from staying crisp.

Can I make the cannoli dough by hand instead of using a food processor?

Yes, you can make the dough by hand. The food processor is just a convenient tool to quickly combine the dry ingredients and butter, but you can easily do this by mixing the ingredients in a bowl and kneading the dough manually.

What can I substitute for Marsala wine in the cannoli dough?

If you don't have Marsala wine, you can substitute it with a dry white wine combined with a tablespoon of brandy or another liqueur. Alternatively, use white grape juice mixed with a tablespoon of vinegar to mimic the acidity and help with the crisp texture.

Why does the cannoli dough need to rest?

Resting the dough allows the gluten to relax, making it easier to roll out and less likely to shrink back when you try to cut and form the shells.

What temperature should the oil be for frying cannoli shells?

The oil should be heated to 375°F (190°C). It's important to monitor the temperature, as adding cannoli shells will drop the oil temperature. Adjust the heat as needed to maintain the right frying temperature.

Can I make the cannoli shells in advance and store them?

Yes, you can make the cannoli shells ahead of time. After frying, let them cool completely, then store them in an airtight container. Fill the shells just before serving to keep them crisp.

What should I do if the cannoli dough keeps shrinking while rolling it out?

Cannoli dough can be a bit stretchy. If it shrinks while rolling, let it rest for a few minutes, then continue. You can also try rolling it out in smaller batches to make it easier to handle.

Can I use a different filling besides ricotta for my cannoli?

Yes! You can use mascarpone, whipped cream, or even a combination of both for a different flavor. Feel free to customize the filling with ingredients like chocolate, candied fruits, or pistachios for added texture and flavor.

How do I prevent the cannoli shells from sticking to the form during frying?

Make sure the edges of the dough are securely sealed with egg whites before frying. After frying, carefully remove the cannoli from the form using oven mitts or tongs while the shells are still warm, as they may stick if allowed to cool on the form.

How can I add extra flavor to my cannoli filling?

You can enhance the flavor by adding chopped chocolate, pistachios, or even a splash of liqueur like rum or brandy to the ricotta filling. Cinnamon and vanilla are classic additions, but feel free to experiment with your favorite flavors.