Home Desserts How to Make Alex's Homemade Cannolis | Food Network

How to Make Alex's Homemade Cannolis | Food Network

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Get the recipe: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe-2042720

Homemade Cannoli
Recipe courtesy of Alex Guarnaschelli
Total: 1 hr 30 min
Prep: 45 min
Inactive: 30 min
Cook: 15 min
Yield: 24 cannoli
Level: Intermediate

Ingredients

Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/Four teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, reduce into small items
1 egg yolk
1/2 cup dry white wine

Filling:
2 cups ricotta cheese, ideally entire milk
3/Four cup powdered sugar
1 teaspoon floor cinnamon
1/Four teaspoon allspice
1/Four cup heavy cream
1/Four cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, calmly overwhelmed, for egg wash
Powdered sugar, for dusting

Directions

For the shell dough: In a medium bowl, sift collectively the flour, sugar and salt. Work the butter items into the flour along with your fingers till the combination turns into coarse and sandy. Add the egg yolk and the white wine and blend till it turns into a clean dough. Spread a chunk of plastic wrap on a flat floor and place the dough within the heart. Wrap the plastic loosely round it and press the dough to fill the hole. Flattening the dough will imply much less rolling later. Let it relaxation within the fridge for a couple of minutes when you make the filling.

For the filling: In a medium bowl, whisk the ricotta till clean. Sift within the powdered sugar, cinnamon and allspice. Mix to mix. In a separate bowl (or within the bowl of an electrical mixer fitted with the whisk attachment), beat the heavy cream till pretty stiff. Using a rubber spatula, gently fold the cream into the ricotta combination. Stir within the chocolate chips. Lightly zest the outside 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 backside, warmth the canola oil to 360 levels F. Meanwhile, sift a good layer of flour on a flat floor. Flour a rolling pin. Roll the dough till it is extremely skinny (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 round each to guarantee the dough has been totally reduce. You ought to have about 24 circles. Wrap every circle round a cannoli mould. Use a bit of the egg wash on the sting of every spherical to seal it shut and to guarantee it will not slide or fall off the mould earlier than urgent it closed over the mould. Flare the sides out barely from the mould. Flaring will permit the oil to penetrate every cannoli shell as they fry. Use a pair of tongs to maintain the sting of the mould as you submerge and fry the shell within the oil till crispy, 2 to Three minutes. Remove from the oil, and holding the mould in a single had along with your tongs, gently grip the shell in your different hand with a kitchen towel and punctiliously slide it off the mould. Set apart to cool. Repeat with all the circles.

To fill the cannolis: Just earlier than serving, use a pastry bag and not using a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from each ends so the cream runs by means of the entire shell. Dust with powdered sugar. Powdered sugar offers that little further sweetness and added texture to the outside. It additionally makes me really feel like I’ve knowledgeable bakery contact in my own residence. Serve instantly.

Cook’s Note

If the ricotta has an extra of liquid, drain it over a strainer for at the least a half an hour earlier than making the filling. Make and fry the shells and the filling. Don’t fill the shells with the cream till you’re prepared to eat them. Everyone loves a crispy cannoli.

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28 Comments

  1. dan parrilli

    April 13, 2019 at 8:12 pm

    can you freeze these? looks great cant wait to tackle it

    Reply

  2. Cleet Cult

    April 13, 2019 at 8:12 pm

    Ahem hem hoo…

    Its Canoli.
    -Canoli

    Reply

  3. I'mDoneWithNYC

    April 13, 2019 at 8:12 pm

    That's a LOT more than one tablespoon plus 2 teaspoons of butter. What is the correct amount?

    Reply

  4. Irdina ariffah11

    April 13, 2019 at 8:12 pm

    There's anything that I could replace with dry white vine?

    Reply

  5. Second Sister

    April 13, 2019 at 8:12 pm

    Rather than frying the cannoli shells (which I realize won't be authentic Italian, but then I'm not Italian), I think I'll use the same ingredients as Alex but use a pizzelle iron and roll the hot pizzelle around a cannoli tube. I'll update this with the results. 😘 I love cannoli but have never had one made with wine.

    Reply

  6. B Brown

    April 13, 2019 at 8:12 pm

    Man this is quite the process.. it only takes two seconds for them to disappear lol

    Reply

  7. Torno a vivere in America

    April 13, 2019 at 8:12 pm

    I am an Italian man living in the US. So difficult for me to force myself and say one cannoli, two cannolis. The correct way is one cannolo, two or more cannoli. Oh well. 🙂

    Reply

  8. Kathleen Tewari

    April 13, 2019 at 8:12 pm

    why does my canolli slip out of the tube and open up while frying?

    Reply

  9. Virgil Davis

    April 13, 2019 at 8:12 pm

    Mercy….

    Reply

  10. Mary Jane Lucas

    April 13, 2019 at 8:12 pm

    Ok ! I’ve never had s cannoli but before I cheat n buy one already made , I think I can pull this recipe off . I got the dough down just the filling . I’m wondering if I can use cream cheese . I’m wondering if I can make a veggie cannoli like spinach n cheese garlic . Just wondering instead of powered sugar use a green salsa like guacamole. Just wondering if I can tweak this recipe into an appetizer .

    Reply

  11. Nadia Nasreen

    April 13, 2019 at 8:12 pm

    Hi there….can i replace the white wine with sparkling drink…I'm a Muslim, so alcohol is forbidden..

    Reply

  12. Leanna Severino

    April 13, 2019 at 8:12 pm

    Can i use cream cheese instend ricota?

    Reply

  13. Cucina Romeo

    April 13, 2019 at 8:12 pm

    really cinnamon ?? come on don't over power the ricotta with that terrible

    Reply

  14. Solar T. Tauri

    April 13, 2019 at 8:12 pm

    Cannoli goddess, I greet thee.

    Reply

  15. Joyce B

    April 13, 2019 at 8:12 pm

    Love watching you Alex. (One cannolo, two cannoli…)

    Reply

  16. Janet Hamil

    April 13, 2019 at 8:12 pm

    Beautiful

    Reply

  17. Suasagesmonkey

    April 13, 2019 at 8:12 pm

    Piece de resistance

    Reply

  18. michelle81477

    April 13, 2019 at 8:12 pm

    ❤️

    Reply

  19. Brittany Krieger

    April 13, 2019 at 8:12 pm

    Can you make this vegan

    Reply

  20. Why not

    April 13, 2019 at 8:12 pm

    what can you use instead of wine ?

    Reply

  21. Carol Benson

    April 13, 2019 at 8:12 pm

    She is a real authentic Italian cook!.

    Reply

  22. TheLoneGunman26

    April 13, 2019 at 8:12 pm

    Leave the gun, take the cannoli

    Reply

  23. Margaux Fernandez

    April 13, 2019 at 8:12 pm

    Thank you for teaching me all this!!!!! Love ya!!!!

    Reply

  24. Arajane Yatco

    April 13, 2019 at 8:12 pm

    can i use cream cheese instead of ricotta?thank you for the answer….

    Reply

  25. joe tansin

    April 13, 2019 at 8:12 pm

    Warning “Whole Foods” sells pastries full of Mold, please watch this video https://youtu.be/_bp0Oc6zDkY

    Reply

  26. joe tansin

    April 13, 2019 at 8:12 pm

    Warning “Whole Foods” sells pastries full of Mold, please watch this video https://youtu.be/_bp0Oc6zDkY

    Reply

  27. Teaki Food

    April 13, 2019 at 8:12 pm

    Miam

    Reply

  28. not cool

    April 13, 2019 at 8:12 pm

    I love Alex! My favorite FN chef 😀

    Reply

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