Cannoli
This traditional Italian pastry is made with an enriched dough, which is shaped around a tube before frying. Once cool they are dipped into chocolate and nuts and filled with a sweet ricotta.
Ingredients
300 g plain flour
25 g caster sugar
0.25 tsp salt
30 g unsalted butter, at room temperature
120 ml dry white wine, (or Marsala)
2 egg yolks, lightly beaten
For the chocolate cannoli shells
300 g plain flour
25 g caster sugar
0.25 tsp salt
30 g cocoa powder
30 g unsalted butter, at room temperature
150 ml dry white wine
2 egg yolks, lightly beaten
For frying
egg white, as needed
vegetable oil, as needed
For decorating
200 g dark chocolate, broken up
100 g pistachios, finely chopped
For traditional cannoli filling
500 g ricotta cheese, strained through a cheesecloth
200 g mascarpone
30 g candied peel, finely chopped
40 g icing sugar, sieved
1 tsp vanilla extract
For chocolate filling
500 g ricotta, strained through a cheesecloth
200 g mascarpone
40 g icing sugar, sifted
60 g cocoa powder
1 tsp vanilla extract
To finish
icing sugar, as needed
Instructions
STEP 1/7
Line a baking tray with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Dough Tool to the machine.
Attach the Mixer bowl to the machine.
Weigh in flour, sugar and salt into the Mixer bowl.
Mix on speed 1 for 30 seconds until roughly combined.
Weigh in butter, wine and egg yolks into the Mixer bowl.
Mix on speed 1 for 4 minutes until smooth dough forms.
If the dough is too sticky, add a little flour.
Knead on speed 1 for 30 seconds to 1 minute until the dough comes together.
Wrap the dough in cling film.
Chill in the fridge for 4 hours or overnight (this step is optional).
Alternatively, you can make chocolate cannoli, by adding 30 g of cocoa powder and increasing the wine quantity by 30 ml.
STEP 2/7
Remove the dough from the fridge, remove the cling film.
Transfer the dough to a lightly floured work surface.
Divide into four equal pieces.
Take one piece and cover the rest.
Roll out one piece until at least 9 cm wide and 2 mm thick.
Cut out circles using the round cutter.
Place each cannoli tube in the middle of dough circle.
Roll the tube down to the bottom edge.
Then bring the dough up over the tube as you roll it halfway back towards the top edge.
Dip your finger in egg white and lightly wet the dough along the edge where the dough will overlap to form a seal.
Roll up the dough keeping the dough taught so it clings to the shape of the tube and forms a strong seal.
Press it together with your finger to prevent the tube opening in the hot oil.
Place the wrapped tubes on the prepared baking tray.
Repeat the rolling and shaping process with the remaining dough.
STEP 3/7
Add oil into a large saucepan.
Place over a medium-high heat until the temperature reaches 176ºC.
Fry the cannoli in batches of 3, for 2 minutes on each side, until golden brown.
Use tongs to roll the cannoli over in the oil.
Remove the cannoli using tongs and drain the excess oil.
Place on a plate or tray lined with paper towels for 30 seconds.
Use paper towels to gently remove the tubes from each cannoli.
Let cool completely.
STEP 4/7
Remove the Dough Tool and the Mixer bowl from the machine.
Attach the EasyWarm bowl to the machine, fit the Creaming Beater.
Weigh in chocolate pieces into the EasyWarm bowl, fit the splashguard.
Heat at heat setting 7 on speed 1 for about 10 minutes until the chocolate melts.
Or use the ‘chocolate melting’ pre-set if applicable.
Transfer the melted chocolate into a small bowl and let cool slightly.
Dip the end of each cannoli until coated.
Sprinkle chopped pistachios over the chocolate.
Place the pastries onto a wire rack until the chocolate has set.
STEP 5/7
For traditional cannoli filling
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Weigh in ricotta, mascarpone, candied peel, icing sugar and vanilla extract into the Mixer bowl.
Mix on speed 5 for 30 seconds until combined.
Scrape down the sides of the bowl with a spatula.
Mix on speed 5 for 20 seconds until combined.
If the mixture is too dry, add 1-2 Tbsp of whipping cream and mix until combined.
Transfer the mixture into a piping bag.
Cut the end of the bag to give an opening of approx. 1.5-2 cm.
Fill each cannoli tube with the ricotta filling.
STEP 6/7
For chocolate filling
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Weigh in ricotta, mascarpone, icing sugar, cocoa powder and vanilla extract into the Mixer bowl.
Mix on speed 5 for 30 seconds until combined.
Scrape down the sides of the bowl with a spatula.
Mix on speed 5 for 20 seconds until combined.
If the mixture is too dry, add 1-2 Tbsp of whipping cream and mix until combined.
Transfer the mixture into a piping bag.
Cut the end of the bag to give an opening of approx. 1.5-2 cm.
Fill each cannoli tube with the chocolate filling.
STEP 7/7
To finish
Dust with icing sugar.
To serve
Serve immediately or refrigerate until ready to serve if you are making chocolate cannelloni too.
Substitutions:
Dry wine can be replaced with 120 ml of Marsala wine.
Vegetable oil can be replaced with sunflower oil.
Dark chocolate can be replaced with 200 g of chocolate chips.
Begin this recipe a day in advance, or at least four hours ahead, to allow the dough to rest in the fridge.
For this recipe you will need some metal cannoli tubes, these can be purchased online – it is helpful to have at least 8 tubes, if not more, to make the process more efficient. We also recommend the use of a thermometer to allow you to control the oil temperature when deep frying the cannoli shells.
For the filling to be the correct consistency you will need to strain the ricotta through a cheesecloth, or a piece of muslin, to remove the excess liquid.
Fill the cannoli when you are ready to serve or serve within a few hours – otherwise the shell will get soggy. You can prepare the cannoli shells in advance, then fill them when needed, once cool, place the shells in an air-tight container, they will keep for up to 4 days.
Cannoli
This traditional Italian pastry is made with an enriched dough, which is shaped around a tube before frying. Once cool they are dipped into chocolate and nuts and filled with a sweet ricotta.
Ingredients
300 g plain flour
25 g caster sugar
0.25 tsp salt
30 g unsalted butter, at room temperature
120 ml dry white wine, (or Marsala)
2 egg yolks, lightly beaten
For the chocolate cannoli shells
300 g plain flour
25 g caster sugar
0.25 tsp salt
30 g cocoa powder
30 g unsalted butter, at room temperature
150 ml dry white wine
2 egg yolks, lightly beaten
For frying
egg white, as needed
vegetable oil, as needed
For decorating
200 g dark chocolate, broken up
100 g pistachios, finely chopped
For traditional cannoli filling
500 g ricotta cheese, strained through a cheesecloth
200 g mascarpone
30 g candied peel, finely chopped
40 g icing sugar, sieved
1 tsp vanilla extract
For chocolate filling
500 g ricotta, strained through a cheesecloth
200 g mascarpone
40 g icing sugar, sifted
60 g cocoa powder
1 tsp vanilla extract
To finish
icing sugar, as needed
Instructions
STEP 1/7
Line a baking tray with parchment paper.
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Dough Tool to the machine.
Attach the Mixer bowl to the machine.
Weigh in flour, sugar and salt into the Mixer bowl.
Mix on speed 1 for 30 seconds until roughly combined.
Weigh in butter, wine and egg yolks into the Mixer bowl.
Mix on speed 1 for 4 minutes until smooth dough forms.
If the dough is too sticky, add a little flour.
Knead on speed 1 for 30 seconds to 1 minute until the dough comes together.
Wrap the dough in cling film.
Chill in the fridge for 4 hours or overnight (this step is optional).
Alternatively, you can make chocolate cannoli, by adding 30 g of cocoa powder and increasing the wine quantity by 30 ml.
STEP 2/7
Remove the dough from the fridge, remove the cling film.
Transfer the dough to a lightly floured work surface.
Divide into four equal pieces.
Take one piece and cover the rest.
Roll out one piece until at least 9 cm wide and 2 mm thick.
Cut out circles using the round cutter.
Place each cannoli tube in the middle of dough circle.
Roll the tube down to the bottom edge.
Then bring the dough up over the tube as you roll it halfway back towards the top edge.
Dip your finger in egg white and lightly wet the dough along the edge where the dough will overlap to form a seal.
Roll up the dough keeping the dough taught so it clings to the shape of the tube and forms a strong seal.
Press it together with your finger to prevent the tube opening in the hot oil.
Place the wrapped tubes on the prepared baking tray.
Repeat the rolling and shaping process with the remaining dough.
STEP 3/7
Add oil into a large saucepan.
Place over a medium-high heat until the temperature reaches 176ºC.
Fry the cannoli in batches of 3, for 2 minutes on each side, until golden brown.
Use tongs to roll the cannoli over in the oil.
Remove the cannoli using tongs and drain the excess oil.
Place on a plate or tray lined with paper towels for 30 seconds.
Use paper towels to gently remove the tubes from each cannoli.
Let cool completely.
STEP 4/7
Remove the Dough Tool and the Mixer bowl from the machine.
Attach the EasyWarm bowl to the machine, fit the Creaming Beater.
Weigh in chocolate pieces into the EasyWarm bowl, fit the splashguard.
Heat at heat setting 7 on speed 1 for about 10 minutes until the chocolate melts.
Or use the ‘chocolate melting’ pre-set if applicable.
Transfer the melted chocolate into a small bowl and let cool slightly.
Dip the end of each cannoli until coated.
Sprinkle chopped pistachios over the chocolate.
Place the pastries onto a wire rack until the chocolate has set.
STEP 5/7
For traditional cannoli filling
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Weigh in ricotta, mascarpone, candied peel, icing sugar and vanilla extract into the Mixer bowl.
Mix on speed 5 for 30 seconds until combined.
Scrape down the sides of the bowl with a spatula.
Mix on speed 5 for 20 seconds until combined.
If the mixture is too dry, add 1-2 Tbsp of whipping cream and mix until combined.
Transfer the mixture into a piping bag.
Cut the end of the bag to give an opening of approx. 1.5-2 cm.
Fill each cannoli tube with the ricotta filling.
STEP 6/7
For chocolate filling
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Weigh in ricotta, mascarpone, icing sugar, cocoa powder and vanilla extract into the Mixer bowl.
Mix on speed 5 for 30 seconds until combined.
Scrape down the sides of the bowl with a spatula.
Mix on speed 5 for 20 seconds until combined.
If the mixture is too dry, add 1-2 Tbsp of whipping cream and mix until combined.
Transfer the mixture into a piping bag.
Cut the end of the bag to give an opening of approx. 1.5-2 cm.
Fill each cannoli tube with the chocolate filling.
STEP 7/7
To finish
Dust with icing sugar.
To serve
Serve immediately or refrigerate until ready to serve if you are making chocolate cannelloni too.
Substitutions:
Dry wine can be replaced with 120 ml of Marsala wine.
Vegetable oil can be replaced with sunflower oil.
Dark chocolate can be replaced with 200 g of chocolate chips.