Dining and Cooking
American Recipes

Cannoli



Cannoli

Ingredients
– 270g plain flour (ap flour)
– 60g lard
– 100g sugar
– 2 eggs
– 2 tsp cinnamon
– 120ml red wine (sweet not dry)
– 0.25 tsp vanilla paste
– 2g salt
– 500g ricotta
– 1 lemon
– 100g chopped pistachios
– oil for frying

Method
1. Place your flour and lard into a large bowl. Using a pastry cutter, two forks, or your fingers, rub the lard into the flour until you reach a sandy consistency and the lard is evenly distributed.
2. Add 50 grams of sugar, two egg yolks, a quarter teaspoon of cinnamon, the red wine, salt, and half of the vanilla extract to the centre of the bowl. Mix from the centre outward until completely combined.
3. Once you have a shaggy dough, turn it out onto a floured bench surface and knead for 3-4 minutes or until it becomes smooth and forms a clean mass.
4. Wrap the dough in cling film or plastic wrap and place it in the fridge to rest for two hours.
5. To make the ricotta filling, pass the ricotta through a fine sieve. Then add a quarter teaspoon of vanilla paste, the remaining cinnamon, the remaining sugar, and the zest of one lemon. Whip until smooth. Adjust consistency by adding lemon juice or milk as needed until it resembles thick whipped cream. Place in a piping bag and refrigerate until ready to use.
6. Once the dough has rested, remove it from the fridge and roll it out on a well-dusted bench to about 1-1.5 mm thick. Use a large cookie cutter to cut circles from the dough. Gather excess dough, if desired, to re-roll, though the quality may diminish slightly.
7. Roll each pastry disc individually to form an oval shape. Wrap each around a cannoli mould (wood or metal), sealing the edge with egg whites. Ensure it is wrapped loosely to allow for expansion in the oil.
8. Preheat frying oil to 180°C. Carefully place the cannoli in the oil, avoiding overcrowding. Fry for 5-6 minutes, until golden and crisp. Remove and drain on a wire rack, then allow to cool.
9. To serve, pipe the ricotta filling into the cannoli from both ends, dip the ends in chopped pistachios, and enjoy.

36 Comments

  1. @aluminatestrontium7298

    Huge improvement over the first take, congrats Andy!

    A couple of tricks to get take 3 to perfection:
    1)fry in lard
    2)ricotta doesn't need flavouring. Just use SHEEP ricotta (I understand it's hard to find, the one in stores is usually cow or mixed, but you can make your own with left over whey from cheese making). Buy it fresh and let the serum drain overnight, then mix it with sugar and let it rest another night before sieving: it will have the perfect consistency without additives.
    3)Go big! You can still use the same tubes, they don't provide shape, just a contact point for the seam. Floating in oil/lard is what preserves the tubular shape.

  4. @Rickuo

    I don't have time for this at a full time job. Just another take for: women need to go back to the kitchen.

  7. @antmon6668

    I've never made from scratch (used a bakery premix). why did you get so much shrinkage and dark?

  21. @______IV

    Instead of whipped cream, mix 1 part Yuja Cha (a.k.a. Korean Honey Citron Tea…which looks like marmalade) with 4 parts heavy cream. Let sit at room temp for an hour. It thickens like a custard, but the citron cuts the richness. It’s divine.

  24. @brendanhanifin2906

    yes i agree with other comments, your a great chef with knoweledge. As a chef i really like your skill. also i can see your hygeine is second to nobody. Congradulations to you.

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