Cannoli were originally only baked during the European holiday Carnival, the predecessor of the American Mardi Gras, where people would indulge in all manner of fattining food and drink. The dish like so many others migrated to the America's where many Italian woman adopted the cookie into their homes and businesses.
To make a Cannoli is a labor of love, it is not easy to make, therefore if you are just starting your culinary journey the Cannoli will be something that you work your way up to. The dough is folded around a stainless steal tube then deep fried in oil until crispy. The filling is then made with a mixture of riccotta cheese, sugar, and milk which you then pipe into the tube and garnish with chocolate chips and candied citrus peel.
The first time I had to make a Cannoli was my second semester of culinary school, this was also the first time I had heard the word de-constructed. Our proffessor had decided that we needed a challenge so he assigned us each a classic dish and gave us an hour to come up with a de-constructed version that was our very own. Now for those of you unfamiliar with what de-constructing a dish means; it is when you take a dish and assemble it is a new way that is completely original. The dish I pulled was the Cannoli so after thinking for a minutes, and by thinking I mean telling myself that I was totally (Deleted Content) I pulled out a Cannoli Napolean. I recieved a B on the dish, but only because my layers were so fragile that they cracked under the heavy cream filling.
A few notes on the recipes that follow. Liquor 43 is the best orange liquor to use as the vanilla flavor plays well with the orange. If you do not want to fry in your own home, or have never fried before, you can buy the pre-made Cannoli shells on a variety of websties, but if you are making the Cannoli dip then you should split each of the pre-made shells in half so that they go farther.
(Word to the wise, if you plan on serving these at a party, be skimpy with the powdered sugar uless if you want to have a big mess to clean up later. If you are giving them as a gift or selling them as I do then use all of the powdered sugar you like.)
Classic Cannoli
5 cups all-purpose flour
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup shortening
2 eggs
2 egg yolks
1 cup sweet Marsala wine
2 tablespoons distilled white vinegar
3 tablespoons water
2 egg whites
6 cups canola oil
1 container (about 32 ounces) marscarpone cheese
1 cup powdered sugar
1/4 cup milk chocolate finely chopped
3 tablespoons orange liqour
In a medium bowl sift together the flour, sugar, and cinnamon. Blend in the shortening with a pastry blender or two butter knives until the mixutre resembles small peas. Create a well in the center of the bowl and add in the eggs, egg yolks, wine, and water. Mix the dough with a fork until it begins to become stiff. turn the dough out onto a lightly floured surface and begin to knead the dough, adding water to the dough if it is to stiff to work.
Divide the dough into two balls and refrigerate covered for about 1 hour to allow the ingredients to set. If you are rolling the dough out by hand then you should roll till the dough is about 1/16 of an inch. If you are sending the dough through a pasta roller then divide each dough ball in half and run through going one size smaller each time until you have reached that 1/16.
Dust the upside of the rolled dough lightly with a mixture of half powdered sugar and half flour. Cut out the dough into 4 inch small rounds and roll each of the dough rounds around the dough forms and seel the edges with the egg whites.
Heat the oil to about 375*. Drop each of the prepared dough forms into the hot oil and fry for about 2-3 minutes or golden brown. Remove from the oil and place on a plate lined with paper towels so that it can drain. Carefully twist the cooled tube to release the shell.
Once you have fried all of the shells, set them aside and allow the oil to cool before disposing of it in a disposable container. In a large bowl combine the marscarpone and powdered sugar creaming until well incorporated. Fold in the chocolate and orange liquor. Transfer the filling to a pastry bag fitted with a medium or large round tipped. Chill the filling for 30 minutes before filling the cookies. Pipe the filling into each of the cookies, being mindfull not to overfill the cookies.
To finish the cookies give a light dusting of powdered sugar. Serve immediatley or chill of you are making a day early.
Makes about 50 Cannolies
Cannoli Dip
1 batch Cannoli Shell dough (see recipe above)
2 packages (8 ounces each) cream cheese
3/4 cup powdered sugar.
1 cup (16 ounces) marscarpone cheese
3 tablespoons milk
1/4 cup orange liqour
1/3 cup mini semi-sweet chocolate chips
Magic Shell (chocolate flavor)
In a medium bowl sift together the flour, sugar, and cinnamon. Blend in the shortening with a pastry blender or two butter knives until the mixutre resembles small peas. Create a well in the center of the bowl and add in the eggs, egg yolks, wine, and water. Mix the dough with a fork until it begins to become stiff. turn the dough out onto a lightly floured surface and begin to knead the dough, adding water to the dough if it is to stiff to work.
Divide the dough into two balls and refrigerate covered for about 1 hour to allow the ingredients to set. If you are rolling the dough out by hand then you should roll till the dough is about 1/16 of an inch. If you are sending the dough through a pasta roller then divide each dough ball in half and run through going one size smaller each time until you have reached that 1/16.
Dust the upside of the rolled dough lightly with a mixture of half powdered sugar and half flour. Cut the dough into 4 inch by 4 inch squares then cut these squares into triangles. Heat the oil to 375*, drop the triangles a few at a time into the oil and fry for 2-3 minutes. Remove the fried crisps to a paper towel lined plate to dry. Continue frying until all fo the dough has been used.
Cream together the cream cheese powdered sugar and marscarpone. Fold in the milk, liquor, and chocolate chips. Chill for about 30 minutes before serving. Before serving pour the Magic Shell over the dip and allow to harden. Serve immediatley.
Serve 15-20
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