CANNOLI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying. It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES
As this is a book about what I cook and what I find easy at home I’m not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.
Total Time 15 minutes
Yield 2 x 30cm tart moulds
Number Of Ingredients 5
Steps:
- You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
- When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
- Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
- I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
- Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
- Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
- Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
- I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
- It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
- To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
- Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
- With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
- Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
- Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
- After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).
Nutrition Facts : Calories 197 calories, FatContent 10.0 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 2.6 g protein, CarbohydrateContent 25.6 g carbohydrate, SugarContent 8.9 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre
More about "shell filling recipes"
HOMEMADE CANNOLI RECIPE | ALEX GUARNASCHELLI | FOOD NETW…
From foodnetwork.com
Reviews 3.9
Total Time 1 hours 30 minutes
Category dessert
Cuisine italian
- To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving
- You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
- When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
- Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
- I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
- Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
- Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
- Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
- I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
- It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
- To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
- Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
- With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
- Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
- Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
- After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).
HOMEMADE CANNOLI RECIPE | ALEX GUARNASCHELLI | FOOD NETW…
From foodnetwork.com
Reviews 3.9
Total Time 1 hours 30 minutes
Category dessert
Cuisine italian
- To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
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