Are you dreaming of a creamy, crunchy, and utterly irresistible treat? Then look no further! This Cake Boss Cannoli recipe brings the authentic flavors of Sicily right to your kitchen. Forget those store-bought versions – making cannoli at home is easier than you think, and the taste? Unforgettable. This recipe is perfect for beginner bakers and experienced cooks alike, offering a fun and rewarding baking project that'll impress your friends and family. Get ready to experience the joy of homemade cooking with this quick and easy recipe that delivers big on deliciousness.
Ingredients:
For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable shortening, chilled and cubed
- 1/2 cup lard or vegetable shortening, chilled and cubed (For a richer flavor, lard is traditional. Vegetable shortening works well too)
- 1/4 cup ice water
For the Cannoli Filling:
- 1 (15 ounce) container ricotta cheese, drained well
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional, but highly recommended!)
- Zest of 1/2 lemon (optional, adds a bright note)
Instructions:
Making the Cannoli Shells:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in fats: Add the chilled shortening and lard (or shortening). Using a pastry blender or your fingers, cut the fats into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing lightly until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This prevents the dough from becoming too sticky.
- Roll and cut: On a lightly floured surface, roll out the dough very thinly (about 1/16 inch thick). Use a 4-inch cookie cutter or a knife to cut out circles.
- Wrap around cannoli tubes: Wrap each circle around a cannoli tube (metal tubes are readily available online or at kitchen supply stores). Overlap the edges slightly and press to seal.
- Fry the shells: Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet to 375°F (190°C). Carefully fry the cannoli shells, a few at a time, for about 2-3 minutes per side, or until golden brown and crispy.
- Cool and remove: Remove the shells from the oil and let them cool completely on a wire rack before removing them from the tubes.
Making the Cannoli Filling:
- Drain the ricotta: This step is crucial for a light and airy filling. Press the ricotta through a fine-mesh sieve or cheesecloth to remove excess moisture.
- Combine ingredients: In a medium bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, pistachios (if using), and lemon zest (if using). Mix well until everything is evenly distributed.
Assembling the Cannoli:
- Fill the shells: Once the cannoli shells are completely cool, gently fill them with the creamy ricotta mixture using a piping bag or a spoon.
- Garnish (optional): Dust with powdered sugar, add extra chocolate chips, or sprinkle with more pistachios for an extra touch of elegance.
- Serve immediately or chill: Cannoli are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for a day or two.
Tips and Variations:
- For extra crispy shells, you can bake them in a preheated oven at 375°F (190°C) for 10-12 minutes, flipping halfway through.
- Experiment with different fillings! Try adding orange zest, cinnamon, or other nuts.
- For a richer flavor, use Marscapone cheese in addition to or instead of ricotta.
Nutritional Information (per cannoli, approximate):
Calories: Approximately 250-300 Fat: 15-20g Carbohydrates: 25-30g Protein: 5-7g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Cake Boss Cannoli recipe is a guaranteed crowd-pleaser. Enjoy the delicious results of your homemade cooking! Happy baking!