Cannoli
Everything around here seems to include cheese. Why should dessert be any different? We’ll even one up it, and add some deep frying.
It is dessert, which by nature is a treat. If you’re treat after eating is more eating, then let’s not cut any corners.
There are a few familiar components here. Not only the ricotta cheese mentioned above, but also handling the dough should be somewhat familiar to anyone who has made the Sawce basic pasta dough, or taken any of the Sawce pasta making classes.
But there will be some differences. First of all, this is a much sweeter product all around. Sugar, chocolate, and vanilla extract will all make appearances.
The Dough
As mentioned above, the dough is similar to the basic pasta dough, with a few differences. First, all-purpose flour is recommended here. Next, there will be far less egg. We’ll still want one in there to be supportive of all its friends in the dough, but no where near the half carton used in pasta making.
Lastly, the sweets. Sugar and vanilla. Don’t tell anyone, but the dough works well with some butter too.
The Filling
Think of it as a whipped cream with cheese, as the filling is made in two parts. First, heavy cream is whipped until the classic “stiff peaks” form. After that, we’ll fold in the remaining ingredients.
This will give us a a creamy filling that won’t fall apart from overworking the otherwise delicate parts.
Ready To Get Started?
You will need a stand mixer, a pot deep enough for deep frying, and something to help the cannoli hold their shape. More on that below.
What you’ll need
Makes roughly 15 small cannoli
1 cup all-purpose flour
Pinch of salt
2 tsp sugar
1 egg
Vanilla extract (splash)
Optional: 1 tbsp butter, diced
For the filling:
1/4 cup heavy cream
1 cup ricotta cheese
1/4 cup sugar
Vanilla extract (splash)
1/2 tsp cinnamon
1 tbsp cocoa
Optional: Lemon juice
Lets Do This
On a counter top, mix the flour, salt, sugar. Form a well with the flour mixture and in the center add the egg, vanilla, and butter if using. With floured hands, begin to knead the dough. If it is sticking to your hands you will need to add more flour. If the dough is not coming together and is dry, slowly add water
Knead the dough until soft and smooth, roughly 5 minutes. Flour lightly, cover and rest
In a stand mixer, place the heavy cream and begin to whip until stiff peaks form. You won’t want to over whip, as you’ll be on your way to making butter versus cream.
Add the sugar, vanilla, cinnamon, ricotta, and the cocoa and/or lemon if using. Mix through gently, on a low mix setting or with a spatula to avoid over working the ingredients. Once mixed, cover and place in the fridge to chill
Preheat a frying oil such as canola oil to about 350 F
Unwrap your dough, and using a rolling pin roll out until thin. If you are new to making dough, it may be easier to cut the dough in half and roll one piece at a time
Using a pastry cutter or another round shape such as a pint glass, cut out circle shapes on the dough. Set the shapes aside
Prep your cannoli shell with a cannoli mold. Now, if you don’t have a cannoli mold, you can make a makeshift one out of aluminum foil by forming a cylinder. Taking one piece of dough at a time, wrap them around the mold, and rubbing some water or egg white on the overlapped edges, seal the dough at the top
One at a time, use tongs to place the cannoli shapes into the oil and fry until golden brown on all sides. Set aside on paper towels to drain
When shells have cooled, remove filling from the refrigerator and place in a ziplock bag. Using scissors cut a bottom corner off to create a piping bag
Stick the cut end of the bag into the cannoli shell and squeeze the bag softly, filling one side of the cannoli. Turn it around, and fill the other side. Repeat for the remaining shells
Top with a dusting of cocoa or cinnamon and refrigerate until ready to serve
Note on serving
The filling will benefit greatly from a few hours in the refrigerator before serving. If left out the filling may turn runny, causing the shell to become soft as well.
Once you’ve mastered the filling, you can add variety such as the blueberry cannoli on the right. Two more traditional sit next to it.
Ready to cook? We teach this class!
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