I don’t even need to say anything else right? Cannoli. Mascarpone cream. Chocolate dipped edges. And a perfectly crisp shell. This experiment in the kitchen making cannoli from scratch was by far one of my best. Not the easiest but the most tasty for sure.
Aside from the cannoli for just one second,I have a bit of news to share. If you’ve been wondering where all of the Salt Lake City Restaurant Reviews went, they have all be magically transported to another site,TheSLCfoodie.com. If you’re a local, give it a whirl.
Now, back to those cannoli. My friend Haley and I had been all talk about making cannoli over the last few months. But our big talk finally came to fruition and we completed our lofty goal. And even surpassed it I would say. We made to two types of cannoli, one with a gluten free shell and a ricotta filling (which Haley is posting on her blog A Fuller Life) and one traditional shell with a mascarpone and ricotta filling(recipe below).
One intriguing part of this recipe is how much kneading the dough took. It said 15 minutes. I was done after two but then reread the recipe, poured a glass of red wine and kept kneading away. Who knows if it helped or not but I wasn’t about to screw these delicious little pastries up. And I will forewarn you that the smell of frying permeates your home for days after you make cannoli.
A classic recipe for homemade cannoli filled with mascarpone cream.
Prep Time 45 minutes mins
Cook Time 10 minutes mins
Total Time 55 minutes mins
Course Dessert, Snack
Cuisine Italian
Ingredients
Cannoli Shells
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon unsweetened Dutch-process cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon coarse salt
- 3/8 cup sweet Marsala wine
- 1 1/2 tablespoons vegetable oil
- 1/2 large egg white, lightly beaten
- 2 ounces semisweet chocolate, preferably 61 percent cacao
- Confectioners' sugar for dusting
Mascarpone Creme
- 3/4 cup whole milk ricotta cheese, drained overnight w/ cheesecloth & squeezed dry
- 3/4 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 tsp vanilla or Grand Marnier
- 1/2 tsp ground cinnamon
- pinch of salt
Instructions
Cannoli Shells
Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
Divide dough into 2 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered) OR roll out into a thin sheet of dough. Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip ends of cannoli shells in melted chocolate. Let set 15 minutes on parchment paper.
Mascarpone Cream
Mix filling ingredients together.
Cover and refrigerate until ready to use (at least a couple of hours).
When ready to serve, use a ziploc bag (cut the corner) or pastry bag with 1/2 inch star tip. Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.
Let the filling smoosh out of each end of the shells, just a tad.
Some people sprinkle powdered sugar on top right before serving or dip the ends into chocolate shavings.
Notes
Cannoli cannot be made ahead of time the shells will get soggy. You can however, make the shells and cream in advance then pipe them right before serving. After making the shells store them at room temperature in an air tight container for up to 4 days. Store the fillingin the fridge until ready to use.
Posted in
Baking Confections, Categories, Dessert, Recipes, Vintage Mixer
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FAQs
Can you use mascarpone instead of ricotta in cannoli? Yes, you can absolutely swap out ricotta for mascarpone when you're making cannoli.
Can I use mascarpone instead of ricotta? ›
Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors. It may overpower milder ingredients.
What is traditional cannoli filling made of? ›
Traditionally, cannoli filling is a sweet, simple filling made with ricotta cheese and powdered sugar. We also use vanilla and a hint of cinnamon in our cannoli filling recipe.
Why is my cannoli filling not firm? ›
Okay, so you've made this recipe and something has gone terribly wrong. Your cannoli cream is a runny mess. My recommendation at this point is to add about ¼ to ½ cup of heavy whipping cream and an additional 1 - 2 tablespoons of powdered sugar. Beat with a hand mixer on medium until it thickens up.
Which is healthier ricotta or mascarpone? ›
Ricotta, made from milk and whey, is a much lighter alternative to cook and bake with; it has about half the calories and fat of mascarpone.
What is a substitute for ricotta cheese in cannoli? ›
Mascarpone. For any sweet recipe, this is a great substitution – cannoli, tiramisu, cheesecake — the sky's the limit. Mascarpone's mild, sweet notes will elevate any dessert.
Does mascarpone and ricotta taste the same? ›
The unique processes result in two very different products—mascarpone is a rich, decadent, and super spreadable cheese with a slight tang. Ricotta, on the other hand, has a lumpy, soft texture and mild, milky flavor.
What makes cannoli filling grainy? ›
Over time recipes have begun using powdered sugar as both the sweetener and to stabilize the watery ricotta, but this, in turn, makes the filling a grainy and overwhelmingly sweet pastry cream. To fix this dilemma, I use a mixture of ricotta, mascarpone, goat cheese with granulated sugar.
Is Philadelphia cream cheese like mascarpone? ›
Mascarpone is made similarly to American cream cheese, but it uses a base of whole cream rather than milk. Like cream cheese, it is a fresh cheese that is not aged before it is eaten. Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat.
What is the difference between cannoli and sicilian cannoli? ›
Here are a few distinctions: The Venetian shell is in a cylinder shape while the Sicilian shell looks like a bow tie wrap. While the Sicilian dough is deep-fried, the Venetian dough is baked. The traditional Venetian filling is made of heavy cream cheese mixed with vanilla bean.
Chief among them is the type of milk used for each. The Italian version makes use of sheep's milk, while Italian-American cannoli employs cow's milk (leading to significant distinctions in taste and consistency).
How do you stabilize cannoli filling? ›
If the cannoli filling is too thin and runny, take two tablespoonfuls of the filling and place in a glass bowl. Add 1 tablespoon cornstarch. Heat in microwave 45 seconds, stir until smooth texture and add to the filling. Whisk with mixer for 3–4 minutes until the filling begins to thicken and become fluffy.
What brand of ricotta is best for cannoli filling? ›
THE BEST RICOTTA CHEESE:
A huge component of this Homemade Cannoli Cream is, of course, the delicious Galbani® Ricotta Cheese. This rich and creamy cheese can be found in your local market's dairy aisle and is the perfect cheese to use for a delicious and rich cannoli cream.
Can you use mascarpone instead of ricotta in cannelloni? ›
You absolutely can substitute mascarpone for ricotta. I do it all the time with lasagna, pizza, etc. as many people don't like the texture of ricotta. I do add a pinch of salt to the mascarpone.
Why don t my cannoli shells have bubbles? ›
Proper thinness. The dough should be rolled out quite thin, but not too thin. Too thick, and the shell will come out doughy or hard, and you're less likely to get those characteristic bubbles on the surface of the shell.
Does ricotta taste the same as mascarpone? ›
The unique processes result in two very different products—mascarpone is a rich, decadent, and super spreadable cheese with a slight tang. Ricotta, on the other hand, has a lumpy, soft texture and mild, milky flavor.
How to thicken cannoli filling? ›
To thicken, add cornstarch 1 tbsp. at a time until desired consistency is reached. Add cannoli cream to a bowl to dip your Golden Cannoli Chips, or a pastry bag to fill your Golden Cannoli Shells, and serve with your favorite toppings!
Can you substitute mascarpone for soft cheese? ›
Any soft cheese or farmer's cheese would work. Yes, you can substitute mascarpone for cream cheese in cheesecake. Mascarpone cheese has a similar creamy texture but a slightly different flavor profile, so your cheesecake may have a slightly different taste compared to one made with cream cheese.
