How do I make Cannoli?

Question

I get the gist of it, I am just looking for the best recipe for original Cannoli, anyone have one?

Answer 1

How to Make Cannoli



Ingredients:

1 1/2 c. all-purpose flour

1 1/2 tbsp. unsalted butter - melted

pinch of salt

1 tbsp. sugar

1 tsp. white wine vinegar

1 tsp. unsweetened cocoa powder

1 tsp. ground espresso

1/2 c. Marsala (or white wine)

butter for greasing

1 large egg white - lightly beaten

olive oil for frying

1 1/2 c. ricotta

1 tbsp. vanilla extract

1/2 c. sugar

1/3 c. candied fruit - diced

1/4 c. bittersweet chocolate - grated

1/8 tsp. ground cinnamon

4 tbsp. confectioners' sugar





Steps:

1. Place the flour on a work surface in a mound. Make a well in the center.

2. Place the butter, salt, sugar, vinegar, cocoa powder and ground espresso in the well.

3. Mix with a fork, moving the flour into the well a little at a time. Add Marsala as needed so that a dense dough forms. Some flour may be left over.

4. Knead the dough 15 minutes, until it's smooth and elastic.

5. Wrap the dough in plastic wrap and chill 30 minutes.

6. Roll the chilled dough into a rectangle 1/8 inch thick.

7. Cut the dough in circles with a 4-inch round biscuit cutter.

8. Gather dough remnants after all the dough has been cut, form into a ball, roll out, and repeat the cutting process until all the dough is used.

9. Pull each circle gently into an oval shape.

10. Brush the ovals with melted butter and wrap each around a cannoli ring.

11. Baste the ends of the wrapped ovals with the egg white and press to seal.

12. Heat 2 inches of olive oil in a large skillet until it registers 375 degrees F.

13. Fry the dough rings, turning frequently, until all sides are brown. Work in batches so the pan isn't overcrowded.

14. Remove the cannoli with a slotted spoon and drain on paper towels.

15. Slide the cannoli off the rings when cool.

16. Pass the ricotta through a food mill using its finest disk.

17. Add the vanilla, sugar, fruit, chocolate and ground cinnamon. Mix well and chill 30 minutes.

18. Put the filling in a pastry bag. Pipe the filling into each of the cannoli.

19. Dust the cannoli with the confectioners' sugar. Serve.



Tips:

Don't fill the cannoli and then let them sit. Cannoli should be filled as close to serving time as possible. Cannoli shells can be made ahead and stored in an airtight container for a week.

Answer 2

Ingredients:

1 1/2 c. all-purpose flour

1 1/2 tbsp. unsalted butter - melted

pinch of salt

1 tbsp. sugar

1 tsp. white wine vinegar

1 tsp. unsweetened cocoa powder

1 tsp. ground espresso

1/2 c. Marsala (or white wine)

butter for greasing

1 large egg white - lightly beaten

olive oil for frying

1 1/2 c. ricotta

1 tbsp. vanilla extract

1/2 c. sugar

1/3 c. candied fruit - diced

1/4 c. bittersweet chocolate - grated

1/8 tsp. ground cinnamon

4 tbsp. confectioners' sugar

Steps:

1. Place the flour on a work surface in a mound. Make a well in the center.



2. Place the butter, salt, sugar, vinegar, cocoa powder and ground espresso in the well.



3. Mix with a fork, moving the flour into the well a little at a time. Add Marsala as needed so that a dense dough forms. Some flour may be left over.



4. Knead the dough 15 minutes, until it's smooth and elastic.



5. Wrap the dough in plastic wrap and chill 30 minutes.



6. Roll the chilled dough into a rectangle 1/8 inch thick.



7. Cut the dough in circles with a 4-inch round biscuit cutter.



8. Gather dough remnants after all the dough has been cut, form into a ball, roll out, and repeat the cutting process until all the dough is used.



9. Pull each circle gently into an oval shape.



10. Brush the ovals with melted butter and wrap each around a cannoli ring.



11. Baste the ends of the wrapped ovals with the egg white and press to seal.



12. Heat 2 inches of olive oil in a large skillet until it registers 375 degrees F.



13. Fry the dough rings, turning frequently, until all sides are brown. Work in batches so the pan isn't overcrowded.



14. Remove the cannoli with a slotted spoon and drain on paper towels.



15. Slide the cannoli off the rings when cool.



16. Pass the ricotta through a food mill using its finest disk.



17. Add the vanilla, sugar, fruit, chocolate and ground cinnamon. Mix well and chill 30 minutes.



18. Put the filling in a pastry bag. Pipe the filling into each of the cannoli.



19. Dust the cannoli with the confectioners' sugar. Serve.



Tips:

Don't fill the cannoli and then let them sit. Cannoli should be filled as close to serving time as possible. Cannoli shells can be made ahead and stored in an airtight container for a week.





Tips from eHow Users:

Bad cannolis by eHow Friend

Ma

Answer 3

CANNOLI SHELLS:

1 1/2 cups all purpose flour

1 tablespoon sugar

1/8 teaspoon salt

1/2 cup dry Marsala or other dry red wine

2 beaten egg whites

Vegetable oil for frying

Cannoli molds (tubes for shaping shells during frying)

CANNOLI FILLING:

1/2 cup heavy cream

1 pound ricotta cheese

1/2 cup powdered sugar

2 teaspoons Nocella, or other nut-flavored liqueur

1/4 cup finely chopped candied fruit

1/2 cup melted semi-sweet chocolate

1/4 cup chopped pistachios



Into a bowl sift together the flour, sugar and salt.



With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour. With a cutter, cut out a few rounds 5-inches in diameter. Wrap each round onto a cannoli mold, sealing the edges with egg white.



In a deep sauté pan, heat the oil to 350°F.



Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis and add to rest PREDONE.



(Note: Shells can be made 3 days in advance and kept at room temperature in an airtight contaIner.)



Have the cream whipped.



Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, Nocella and candied fruit. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that themiddle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a wax paper lined baking sheet with others PREDONE. Yield: Makes 12 – 15 cannoli

http://www.emerils.com/recipes/by_name/cannoli.html

Answer 4

http://www.meal365.com/