Oh my, I have been having fun with this recipe, yes indeed! It takes a while, but as I finally start to get the hang of it, it is coming together much easier and quicker! Check out my video at the end of this article, of me making this beautiful, Italian dessert!!
It started when my mom brought me Canolli from the Italian Bakery, and my stepson just LOVED them, having tried them for the first time! All of the kids love them, and so I thought, well why not make them?! Can you believe I got on Amazon and bought the Kitchen Aid Stand and Pasta Maker just a few months ago, and now here I was searching for Canolli tubes! Oh my, this stay-at-home as gotten to me!! Not in a bad way, but more in the way of trying new things!
When I made Cannoli for the first time a couple of months ago, along with my Zeppole, I had a bit of an accident. The sugary donuts exploded and oil splashed all over my arm. I got away from it, but it left scars, it did. The scars are a reminder though, that no matter how experienced we are, we still must be careful around hot oil. And since then, I have been extra careful; but, I still get a little anxious.
Anyhow, let’s get on with the recipe! We learn from our mistakes, and continue on with our day. And let me tell you, I’m glad I did it again…YUM!!
FOR THE DOUGH:
➜ 2 cups – All Purpose Flour
➜ 2 TBSP – Granulated Sugar
➜ 2 TBSP – Unsalted Butter
➜ 2 Egg Yolks – saving the whites for later
➜ 1 TSP – Salt
➜ 1/2 Cup Marsala
FOR THE FILLING:
➜ 32 oz.
➜ 1 cup of Powdered (Icing) Sugar
➜ 1 TSP Vanilla Extract
➜ 1/4 TSP Cinnamon
➜ 1/3 Cup of chopped chocolate or pistachios (optional)
First, you’re going to get your ricotta ready! Grab a bowl, and put a strainer on top of that bowl, enough for the extra water in the ricotta to drain. But wait, you have to put a cheese cloth over the strainer, and set your ricotta in there, covering it. Paper towels work too, so don’t worry about having to go buy cheese cloths if you don’t have one! Set your ricotta in the fridge, and let it sit there while you prepare the dough.
Now, it’s time to start by preparing the dough! I used a Food Processor to mix the ingredients together, and it works great! You can also do this by hand, and perhaps even s stand mixer, but I found the food processor really easy!
To make your dough, start with the dry ingredients by combining the flour, salt, and sugar together. Just pressing PULSE on the food processor for a few seconds will do the trick! Then, cut the unsalted butter into small cubes, add to the dry ingredients, and pulse more to combine, allowing it to become a crumble texture. Add your egg yolks, and your Marsala, and pulse all ingredients together, allowing it to become one form! The texture needs to be silky-smooth, kind of like a pasta dough.
You then knead the dough for 5-10 minutes, in some white flour. If you press your finger in, the dough should bounce back! You will then wrap it in saran wrap, and leave it covered on your counter for 1-2 hours. While that is sitting, you can get your Canolli filling ready!!
RICOTTA FILLING INSTRUCTIONS:
Take the ricotta out of the cheese cloth, and let any excess water drain through the strainer. Have a clean bowl ready, and pour the ricotta in. Add in the powdered sugar and stir. Then add in the vanilla extract and cinnamon and combine all ingredients together! Put that back into the fridge to sit while you get your Canolli shells ready!
MAKING THE CANNOLI SHELLS:
Once your dough is ready, it’s time to flatten out. You can either do this by hand, or using a Pasta Maker. I use the Pasta Maker, since it is much easier for me to use. Flatten your dough out until super thin, and with your cookie cutter (3/4 inch), cut out some circles! Then grab your Canolli shell and wrap one of those circle doughs around the shell, grabbing some of that egg white you have with your finger, and placing it on the edge! Then overlap it, putting a little more egg white on top, to close it. That’s the glue you are using to hold it together! Repeat this for all of your shells!
PAN HOT FOR 375 degrees, you are now ready to fry your shells! Start by doing about three at a time, until you get the hang of it, because you are going to turn the shells throughout the one to two minutes time frame, until they are golden brown. The Marsala brings out the bubbles, and when you start frying, you will see these form! But do not fry too long on one side because it burns easily! You can be the judge of that!
PUTTING EVERYTHING TOGETHER:
Once the shells are ready, when lifting out of the frying pan, make sure to drain the oil from the inner tube, then place on a wire rack on top of paper towels. Use the tongs and oven mitt (or paper towel) to remove the shell. It’s super hot, So please use caution! Allow the shells to cool down, and then you are ready to fill them in with your Ricotta Filling using a piping bag! YUM!! The chocolate or pistachio, can be used to dip the ends in for some extra flavour – it’s optional, but adds a nice little treat!
Check out my video here:
I hope you enjoy these as much as my family does!! Any questions, you can reach out to me at email@example.com.
Thank you all for taking the time to read and watch my video! Make sure to subscribe to my channel for more videos like this one!
ciao ciao for now!