Homemade Cannoli
I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.
I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- powdered sugar for dusting
- 1/2 cup dry white wine
- 1 tablespoon granulated sugar
- 1 lemon
- 1/4 teaspoon allspice
- flour for rolling
- 3/4 cup powdered sugar
- 1 tablespoon plus 2 teaspoons unsalted butter cut into small pieces
- 2 cups ricotta cheese preferably whole milk
- 1/4 cup small semisweet chocolate chips
- 1 quart canola oil for frying
- 1 egg lightly beaten, for egg wash
- Carbohydrate 11.7064973036583 g
- Cholesterol 17.0276562573386 mg
- Fat 39.8175273765456 g
- Fiber 0.577049995562179 g
- Protein 3.65867893560344 g
- Saturated Fat 4.1847679534372 g
- Serving Size 1 1 cannoli (79g)
- Sodium 171.938464773921 mg
- Sugar 11.1294473080962 g
- Trans Fat 0.624160080287713 g
- Calories 414 calories
Step-by-step
- For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
- For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
- To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
- To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
Homemade Cannoli: A Taste of Little Italy in My Kitchen
The aroma of frying dough and the creamy sweetness of ricotta filling – those are the sensory memories that transport me back to a small Italian bakery nestled on Bleecker Street in Manhattan. The cannolis there were legendary, perfectly crisp shells cradling a rich, decadent filling. I’ve spent years trying to recreate that magic in my own kitchen, and while I’ll admit, it’s a journey of perfecting the technique, the results are well worth the effort. Making homemade cannolis isn't just about the delicious end result; it's about the process, the satisfaction of creating something beautiful and delicious from scratch. Each step, from rolling out the delicate dough to carefully frying the shells, feels like a little act of love, a tribute to those cherished memories of my favorite Manhattan bakery.
For me, baking is more than just following a recipe; it's a form of self-expression. It's a way to connect with my Italian heritage, to channel the warmth and generosity of my family's traditions into something tangible and delicious. I approach each batch of cannolis with a sense of purpose, carefully measuring each ingredient, ensuring that the dough is just the right consistency, the filling perfectly balanced in sweetness and creaminess. It's a meditation of sorts, a quiet moment of focus amidst the hustle and bustle of daily life. The crisp sound of the shells frying in the hot oil is a comforting rhythm, a promise of the sweet reward that awaits.
The challenge of mastering the cannoli shell is perhaps the most rewarding aspect of this entire process. Getting that perfect balance of crispness and tenderness, ensuring the shells are evenly browned and not burnt, requires precision and patience. There's a certain artistry to it, a delicate dance between heat and time that one must learn to master. And the feeling of carefully filling each shell with the creamy ricotta mixture, knowing that I'm creating a little edible masterpiece, is utterly satisfying. It’s a process that encourages me to slow down, to pay attention to the details, and to savor each step of the journey. The final product is, of course, incredibly delicious – a celebration of texture and flavor that leaves you wanting more. But the true joy lies in the creation itself.
The Ingredients: A Symphony of Flavors
The beauty of making cannolis from scratch lies in the ability to control every aspect of the process, from selecting the highest quality ingredients to adjusting the recipe to your preferences. This recipe is just a starting point, and there are plenty of ways to customize it to your liking. Experiment with different types of chocolate chips, add a hint of orange zest to the ricotta filling for a vibrant twist, or try different types of flour for the shell dough. The possibilities are endless!
More than just a dessert: It's a story
Making cannolis is far more than simply following a recipe; it is an act of creating a story, of sharing a taste of culture and heritage, of bringing people together around a shared experience of deliciousness. Every bite tells a tale of tradition, of patience, of dedication – a testament to the love poured into each step of the process. It's a labor of love, yes, but one whose sweet reward is immeasurable. The resulting cannolis are not just dessert, they're conversation starters, little edible love letters filled with the essence of time, care, and the rich tradition of Italian baking.
This recipe represents more than just a dessert; it’s a journey. A journey of flavor, of tradition, and of personal connection to the process and memories it evokes. So gather your ingredients, put on your apron, and embark on this sweet adventure. The delicious reward awaits.
