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Cannoli

Cannoli

Ingredients
– 270g plain flour (ap flour)
– 60g lard
– 100g sugar
– 2 eggs
– 2 tsp cinnamon
– 120ml red wine (sweet not dry)
– 0.25 tsp vanilla paste
– 2g salt
– 500g ricotta
– 1 lemon
– 100g chopped pistachios
– oil for frying

Method
1. Place your flour and lard into a large bowl. Using a pastry cutter, two forks, or your fingers, rub the lard into the flour until you reach a sandy consistency and the lard is evenly distributed.
2. Add 50 grams of sugar, two egg yolks, a quarter teaspoon of cinnamon, the red wine, salt, and half of the vanilla extract to the centre of the bowl. Mix from the centre outward until completely combined.
3. Once you have a shaggy dough, turn it out onto a floured bench surface and knead for 3-4 minutes or until it becomes smooth and forms a clean mass.
4. Wrap the dough in cling film or plastic wrap and place it in the fridge to rest for two hours.
5. To make the ricotta filling, pass the ricotta through a fine sieve. Then add a quarter teaspoon of vanilla paste, the remaining cinnamon, the remaining sugar, and the zest of one lemon. Whip until smooth. Adjust consistency by adding lemon juice or milk as needed until it resembles thick whipped cream. Place in a piping bag and refrigerate until ready to use.
6. Once the dough has rested, remove it from the fridge and roll it out on a well-dusted bench to about 1-1.5 mm thick. Use a large cookie cutter to cut circles from the dough. Gather excess dough, if desired, to re-roll, though the quality may diminish slightly.
7. Roll each pastry disc individually to form an oval shape. Wrap each around a cannoli mould (wood or metal), sealing the edge with egg whites. Ensure it is wrapped loosely to allow for expansion in the oil.
8. Preheat frying oil to 180ยฐC. Carefully place the cannoli in the oil, avoiding overcrowding. Fry for 5-6 minutes, until golden and crisp. Remove and drain on a wire rack, then allow to cool.
9. To serve, pipe the ricotta filling into the cannoli from both ends, dip the ends in chopped pistachios, and enjoy.

29 Replies to “Cannoli”

  4. Looks tasty, but id chuck a little bit of pistachio in the filling to hit it every bite too.

  7. Tres reussie les canolis๐Ÿ‘๐Ÿ‘Bravissimo ๐Ÿ‘๐Ÿ‘๐Ÿ‘
    Domage on c est les ingredient
    Niet niet meme pas sous titree
    En francais. Comprend rien cher monsieurโค
    Mais ca l air tres bon sans rancune ๐Ÿ˜ขtank you very matchs ๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰

  10. The thing you used to keep the connolis under oil is what we use as a cake stan ๐Ÿ’€.

  12. ู…ุง ู‡ูŠ ูˆุธูŠูุฉ ุงู„ุฎู…ุฑ ููŠ ุงู„ูˆุตูุฉุŸุŸุŸ

  14. I don't want to be boring but my heart bleeds reading in all the comments how you butcher the Italian language…. The correct italian form (singular/plural) is cannolo/cannoli not cannoli/cannolis….. Fun fact: in sicilian dialect is cannulu/cannola…. Sorry ๐Ÿ˜Š

  15. Fantastic said from a sicilian…. Only one note we use Marsala not a generic red wine ๐Ÿ˜Š

  16. casually makes pasta while listening to a song about revenge on a cheating partner
    Authentic Italian.

  19. Chef Andy!!!

    Howzit! From Hawaii, you think you can do another take and see if you can get a better end product? I love seeing you in this series so far! ๐Ÿ˜‚โค

  25. Hi there, I want to give you a suggestion, make the dough thinner before frying it and you will get a million bubbles plus it will be like a thin crunchy shell
    I know the one you made will taste good as well tho ;D

    Ps. I am from where cannoli is from, won't share all secrets as my ancestors don't allow it ๐Ÿ˜‚, but this one I can, cheers!

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