Classic Cannoli

De bereidingswijze

Stap voor stap

1. 1

   Sift the all-purpose flour and granulated sugar into a large bowl for the shells.

   Ongeveer 2 min

2. 2

   Cut in the unsalted butter until the mixture resembles coarse crumbs.

   Ongeveer 3 min

3. 3

   In a separate small bowl, whisk together the red wine vinegar and egg yolk.

   Ongeveer 1 min

4. 4

   Pour the liquid mixture into the flour mixture and mix until a shaggy dough forms.

   Ongeveer 2 min

5. 5

   Turn the dough out onto a lightly floured surface and knead briefly until smooth, about 5 minutes.

   Ongeveer 5 min

   Tip van de kok: Do not overwork the dough.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

   Ongeveer 1 uur

7. 7

   While the dough chills, prepare the filling by pressing the drained ricotta cheese through a fine-mesh sieve into a bowl.

   Ongeveer 5 min

   Tip van de kok: Draining the ricotta overnight is crucial for a thick, non-watery filling.

8. 8

   Stir in the powdered sugar, vanilla extract, and orange zest (if using) into the sieved ricotta until well combined.

   Ongeveer 2 min

9. 9

   Cover the filling and refrigerate until ready to use.

10. 10

    On a lightly floured surface, roll out the chilled dough very thinly, about 1-2mm thick.

    Ongeveer 10 min

    Tip van de kok: The thinner the dough, the crispier the shells.

11. 11

    Cut out 8-10cm circles from the dough using a round cookie cutter.

    Ongeveer 5 min

    Tip van de kok: Gather and re-roll scraps as needed.

12. 12

    Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

    Ongeveer 10 min

    Tip van de kok: Use a candy thermometer to monitor oil temperature.

13. 13

    Lightly brush one side of each dough circle with egg white.

    Ongeveer 2 min

14. 14

    Wrap each dough circle, egg white side down, around a cannoli tube, overlapping the edges and pressing firmly to seal.

    Ongeveer 5 min

    Tip van de kok: Ensure a tight seal to prevent unraveling during frying.

15. 15

    Fry the cannoli shells 2-3 at a time for 1-2 minutes, or until golden brown and blistered.

    Ongeveer 10 min

    Tip van de kok: Turn occasionally for even cooking.

16. 16

    Carefully remove the fried shells from the oil with tongs and place them on a wire rack lined with paper towels to drain.

    Ongeveer 2 min

17. 17

    Once cool enough to handle, gently slide the cannoli tubes out of the shells.

    Ongeveer 5 min

    Tip van de kok: If the shells stick, twist gently to loosen.

18. 18

    Allow the shells to cool completely before filling.

    Ongeveer 30 min

19. 19

    Just before serving, transfer the ricotta filling to a piping bag fitted with a wide round tip.

    Ongeveer 2 min

20. 20

    Pipe the filling into each cannoli shell from both ends until full.

    Ongeveer 5 min

21. 21

    Dip the ends of the filled cannoli into mini chocolate chips, chopped candied orange peel, or chopped pistachios for garnish.

    Ongeveer 3 min

22. 22

    Dust with additional powdered sugar if desired and serve immediately.

    Ongeveer 1 min