How To Make Cannolis

In America, cannolis have become symbol of Italian cuisine, often being served as a dessert option at most if not all of the traditional bakeries. These and tiramisu have become synonymous with what Italian dessert means, and that’s totally alright with us. Perhaps what makes the cannolo (as it is called in singular form) so uniquely delicious is its standout flavor, which doesn’t really come close to comparing to anything else. The crunchy, flakiness of the dough, the tang of the cheese and the slight taste of cinnamon and orange zest make for a taste experience like you’ve never had before. Traditionally they would be garnished with powdered sugar but in many places you’ll find chocolate chips, shaved pistachios and, our personal favorite, green dyed peanut pieces that are made to look like pistachio. Gotta love it!

Join us in this online baking course as we learn to cook cannolis. Definitely try out this fingerlicking finger food for your next dinner party!

4 Cups AP Flour
2 tbs granulated sugar
¼ tsp kosher salt
3 tbsp butter
2 each egg yolks
¾ cup white wine
4 cups ricotta
1.5 cups powdered sugar
1 tsp vanilla paste
1 zest of orange

  1. To make shells, mix flour, sugar and salt in a bowl. Cut in better. Add egg yolks; stir with a fork.
  2. Stir in wine, 1 tbsp at a time, with a fork until dough clings together. Form a ball with the dough and let stand for at least 30 minutes.
  3. Roll dough almost paper thin on a well-floured surface. Cut 3-4 inch circle cuts using a round cutter. Roll each circle of dough around a metal cannoli tube, overlapping the ends and press to seal. Make sure the edges are flaring out slightly.
  4. Fry one or two at a time in a 350F deep fryer for approximately 1 minute or until dough has turned brown on all sides. Remove from hot grease and drain on paper towels, seam side down. Let cool a minute or two before trying to remove the metal tube.
  5. Te remove the tube, hold cannoli shell down on the paper towel and carefull slide the tube out one end. Leave the cannoli shells on a paper towel, seam side down to cool completely. Note: Shells can be made several days before filling and stored in an airtight container.
  6. For filling, drain ricotta cheese over cheesecloth if it’s watery. Combine the cheese, powdered sugar, zest and vanilla extract until combined. For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks and fold into filling mixture at this step. Chill filling for about 30 minutes before piping into cooled cannoli shells. You may garnish the cannoli by sprinkling powdered sugar on top.

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