Get the recipe: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe-2042720
Recipe courtesy of Alex Guarnaschelli
Total: 1 hr 30 min
Prep: 45 min
Inactive: 30 min
Cook: 15 min
Yield: 24 cannoli
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
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 quart canola oil, for frying
Flour, for rolling
1 egg, calmly overwhelmed, for egg wash
Powdered sugar, for dusting
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.
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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