Cannoli by
Source: Sur La Table
Ingredients
Cannoli filling: OR fill with ice cream / gelato
8 ounces good quality whole milk ricotta, drained overnight in a fine-mesh sieve Mopo o ounces mascarpone cheese need
- 1 cup confectioners' sugar, plus more for garnish 2 teaspoons vanilla bean paste
1 teaspoon cinnamon
1 teaspoon orange zest need
- Finely chopped bittersweet chocolate, for garnish
Cannoli shells:
-2 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
-1 teaspoon cinnamon
- teaspoon kosher salt tablespoons cold unsalted butter, cubed
- 5 tablespoons sweet Marsala wine
-2 large eggs, lightly beaten
For frying:
large egg white, lightly beaten Vegetable oil, for frying
Instructions
1. Strain the excess whey from the ricotta by placing it in a fine-mesh sieve or a colander lined with cheesecloth over a s bowl. Cover the ricotta with plastic wrap and transfer it to the refrigerator to drain for 8 hours or overnight.
2. To prepare cannoli dough: To the bowl of a food processor, add flour, sugar, cinnamon, and salt; pulse to combine. / butter and pulse until the mixture resembles coarse breadcrumbs. Add the Marsala and eggs and process until a smooti dough forms. Transfer dough to a floured work surface and knead until smooth, about 1 minute. Wrap dough in plastic v and refrigerate for at least 30 minutes before rolling.
3. To prepare cannoli filling: To a medium bowl, add ricotta, mascarpone, sugar, vanilla, cinnamon and orange zest a whisk until smooth. Transfer filling to a pastry bag fitted with a medium round tip. Chill filling until ready to pipe into coo cannoli shells.
4. To roll cannoli shells: Attach a pasta machine to the edge of a long countertop and place rollers on the widest set Divide chilled dough into quarters using a bench scraper. Work with 1 piece of dough at a time while keeping the rem dough wrapped in plastic. Flatten the dough quarter and pass it through the machine. Decrease setting by one notch and pass dough through rollers until dough is about 1/8-inch thick. Alternatively, roll the dough out very thinly with a on a lightly floured surface.
2. To prepare cannoli dough: To the bowl of a food processor, add flour, sugar, cinnamon, and salt; pulse to combine. / butter and pulse until the mixture resembles coarse breadcrumbs. Add the Marsala and eggs and process until a smooti dough forms. Transfer dough to a floured work surface and knead until smooth, about 1 minute. Wrap dough in plastic v and refrigerate for at least 30 minutes before rolling.
3. To prepare cannoli filling: To a medium bowl, add ricotta, mascarpone, sugar, vanilla, cinnamon and orange zest a whisk until smooth. Transfer filling to a pastry bag fitted with a medium round tip. Chill filling until ready to pipe into coo cannoli shells.
4. To roll cannoli shells: Attach a pasta machine to the edge of a long countertop and place rollers on the widest set Divide chilled dough into quarters using a bench scraper. Work with 1 piece of dough at a time while keeping the rem dough wrapped in plastic. Flatten the dough quarter and pass it through the machine. Decrease setting by one notch and pass dough through rollers until dough is about 1/8-inch thick. Alternatively, roll the dough out very thinly with a on a lightly floured surface.