The Pioneer Woman Tasty Kitchen
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Homemade Cannoli

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Level: Intermediate

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Description

Cannoli might just be my very favorite Italian pastry, one we always enjoyed around the holidays. But it’s hard to find good cannoli outside of the big cities. Here’s my recipe for a homemade version that will rival any bakery around. Plan ahead: the filling should be made the day before you need it.

Ingredients

  • FOR THE CANNOLI DOUGH:
  • 2 cups All-purpose Flour
  • 1 Tablespoon Granulated Sugar
  • ¼ teaspoons Fine Salt
  • ¼ teaspoons Ground Cinnamon
  • 2 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)
  • 1  Raw Egg Yolk
  • ½ cups Dry White Or Rose Wine
  • Oil, For Frying
  • FOR THE CANNOLI FILLING:
  • 2 cups Very Well Drained Ricotta Cheese (See Note)
  • 6 ounces, weight Mascarpone Cheese, Room Temperature
  • 1 Tablespoon Heavy Cream
  • ½ cups Confectioner's Sugar (or More To Taste), Sifted
  • 1 Tablespoon Pure Vanilla Extract
  • ¼ teaspoons Ground Cinnamon
  • Mini Chocolate Chips And Chopped Pistachios, For Garnish (optional)

Preparation

In the bowl of a small food processor, combine flour, sugar, salt, and cinnamon. Add butter, egg yolk, and wine, pulsing until the mixture looks uniformly crumbled. Place crumbles in zipper bag and press into a disk shape. Seal bag well and chill for at least 30 minutes before rolling.

Roll dough very thin (about 1/16th-inch) using pasta machine, dusting with flour as needed to prevent sticking. Cut 4-inch circles using a round biscuit of cookie cutter and pass each round through the pasta machine one more time to turn the round into an oval. Wrap oval dough around stainless cannoli forms; moisted overlapping edges with a little water and press well to seal, keeping water off cannoli form.

Fry shells in 360ºF oil until bubbly and golden. Remove from heat, drain, and remove from forms when cool enough to do so. Cool completely before filling. Leftover shells can be stored in an airtight container for up to 1 week (or frozen for up to a month).

For the filling:
In a stand mixer fitted with the paddle or BeaterBlade attachment, place drained ricotta, mascarpone, cream, confectioner’s sugar, vanilla, and cinnamon. Beat on medium speed until smooth. Place mixture in a pastry bag or sturdy zip top bag and refrigerate until ready to use. Don’t fill shells until serving.

Note: To drain ricotta, place in a sieve lined with cheesecloth (or coffee filter, linen tea towel, etc.) and suspend over a bowl. Cover well with plastic wrap and place in refrigerator overnight. Prepared filling should chill 8–12 hours for best flavor. For best results, fill shells just before serving.

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