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An easy-to-make cannoli recipe
Cannoli is a type of dessert typical of Italian gastronomy. It is characterized by the fried roll, while filled with a sweet cream. In addition, you can include any sweet complement to accompany or decorate.
In general, these kinds of desserts are common in local restaurants or pâtisseries. Thanks to their great popularity they have reached other countries.
Although it is really delicious, some agree that it is a recipe that has some secrets to make it perfect, so they consider it difficult. However, below, we will explain how to prepare cannoli easy recipe, in a short time.
To make this possible, we will include the tips and recommendations that will help you create a perfect cannoli recipe.
Cannoli ingredients easy recipe
Oil for frying.
250 grams of flour for pastry.
190 grams of sugar.
30 milliliters of white vinegar.
400 grams of ricotta.
30 grams of Marsala (this is a type of sweet wine)
80 grams of dark chocolate.
30 grams of butter.
A tablespoon of cinnamon.
A tablespoon of salt
4 tablespoons of cocoa powder.
A tablespoon of coffee.
Recommendations for a perfect cannoli recipe
If you don't have marsala wine, you can also use sherry, red wine or white wine.
In case you do not get ricotta, you can well prepare it at home, as this recipe is very simple to make.
You can also use milk chocolate, in case you don't like to use dark chocolate.
A little trick to easily fill the piping bag is to take a container with a wide mouth, but where the piping bag fits, and place it there. This will make it easier, as it will be like adding it to the container.
If you don't have a cannoli mold, you can do it as it was traditionally done with a well-dried and cured cane.
If you have a thermometer, you can simply add a piece of batter to the oil, and if you notice that it is bubbling a lot, then you will know that it is ready to fry.
Steps for the preparation of cannoli original recipe
Note: Due to the length of this recipe, the steps will be divided into several parts, in order to facilitate its understanding.
Cannoli roll preparation
We will start by sifting the dry ingredients of the dough. To do this, we sift the pastry flour, cocoa powder, sugar, cinnamon, fine salt and coffee in a bowl.
Once we have all the dry ingredients sifted in the bowl, we will mix very well with the help of a spatula.
Once mixed, we make a hole in the center, because there we will add the liquid ingredients.
In the center, add the eggs, melted butter, marsala, and vinegar. Later, we mix the liquid ingredients to integrate well.
Finally, we begin to integrate all the ingredients, stirring. To do this, we begin to integrate the surrounding flour to thicken from the center. You can help yourself with a spatula for this process.
When you notice that there are no more liquid ingredients, transfer the mixture to a flat surface previously floured and knead. If while kneading you notice that the dough is wet, just add a little flour. Knead for five minutes.
When you notice that the dough is smooth, we place it inside a plastic bag and reserve in the refrigerator for half an hour.
Cannoli filling preparation
In a bowl, we sift the 400 grams of ricotta and 160 grams of sugar.
With the help of a spatula, mix very well and slowly until you get a homogeneous mixture.
In case the ricotta is too liquid, we sift it through a very fine sieve, in order to lose the excess liquid. Likewise, we integrate this with sugar.
Streak about 20 grams of dark chocolate and add it to the ricotta mixture with sugar. Mix very well so that it integrates.
Place the mixture inside a pastry bag and place a clamp on the top and bottom tips to take this cream to the refrigerator. Let it sit there until you have the cannolis ready to fill.
Form the rolls and fry them
Take the dough out of the refrigerator, and divide it into two parts to make it easier to stretch. Flour the surface where you will work and with the help of a rolling pin, stretch one of the halves until it is 2 millimeters thick.
Cut the dough with a 4-inch diameter circular cutter. We continue cutting until we finish with all the stretched dough. With the remaining dough, we simply rejoin, stretch and cut again.
To each of the cut circles, flour and stretch slightly to form an oval. Ideally, it should be the size of your cannoli mold.
Place the cannoli mold inside the oval and with the help of a brush we place a little egg white at the end of one of the cannoli sides, roll up, close and press well.
In a pot, add enough oil and heat to 180º C. Place the cannoli in the pot with oil, being careful not to splash. When you notice that the cannolis are well browned, it will be time to remove them.
Place the cannoli on a plate with absorbent paper, remove the molds while they are still hot and let cool for a few minutes.
Decorate and fill the cannoli
Melt about 65 grams of the chocolate of your choice and add 10% coconut oil or cocoa butter. We stir and let everything integrate well until a liquid chocolate cream is left.
Coat the edges of the cannoli with the melted chocolate and let them drain well.
Take the pastry bag and place the sleeve nozzle inside the cannoli to fill them until the cream comes out of the edge. Repeat the process with the next tip.
Serve the cannolis on a plate and if you like, decorate with a little more melted chocolate on top.