I did it!  (Well, I’ve half-ways done it….)  Last night I bit the bullet and made the cannoli shells part of the entire cannoli dessert.  My apartment still smells of oil but it was worth it.  I’m actually kind of proud I participated in this Daring Bakers Challenge!  I will hopefully be filling them tonight, but I decided I should post now since I have the time.

The process was actually not too difficult.  The recipes below were provided to us by the Daring Bakers and I have noted where I did things differently.  The end result is actually pretty looking (no matter what my poor quality picture shows) and it would be an impressive dessert to serve at a dinner party.

Will I be making it again?  Probably not.  I’m just not a big fan of frying foods.  Its smelly, messy, and about as unhealthy as it gets.  BUT, I am glad I made cannoli and would feel confident in making it again if the occasion arrises.

Cannoli

CANNOLI SHELLS

2 cups (250 grams/16 ounces) all-purpose flour

2 tablespoons(28 grams/1 ounce) sugar

1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder

1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon

1/2 teaspoon (approx. 3 grams/0.11 ounces) salt

3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil

1 teaspoon (5 grams/0.18 ounces) white wine vinegar (I actually didn’t have any so I used apple cider vinegar.)

Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand  (I used a Pinot Nior I had on hand.  It flavored the dough a lot, but I didn’t notice the taste once the shells were fried.  It does produce a slightly darker cannoli than white wine would, though.)

1 large egg, separated (you will need the egg white but not the yolk)

Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)

1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish (I used melted semi-sweet chocolate and chopped mixed nuts.)

Confectioners’ sugar

DIRECTIONS FOR SHELLS:

1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3. Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
6. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
7. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
8.  I then chose to garnish the ends of my cannoli shells.  Looking at pictures of beautiful cannoli, I decided I liked this look better rather than the look one gets by dipping the ends of the finished cannoli (with the filling).

CANNOLI FILLING

2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained

1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted

1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon

1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean

3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice

2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange

3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios

Note – If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.

DIRECTIONS FOR FILLING:

1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

ASSEMBLE THE CANNOLI:

1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream (I will not be doing this as I chose to garnish the ends of the actual cannoli shells.)

This is a picture of the empty shells.  I chose to dip the ends in chocolate and then dip them into chopped nuts.  I think they’ll look really nice once I fill them with a nice white ricotta cream!  I’ll try to post a pic if I get a chance!

UPDATE: Pictures of filled cannoli below!

I should note that I also made squash pasta this weekend that turned out really delish!  I didn’t take a picture of it but I will post the recipe (and whatever picture I can find of the dish from someone else) soon!