And one of the great parts about it, is that it's homemade. Anna Francese Gass, who wrote the cookbook Italian Snacking, stopped by Tonia's Kitchen to talk about the book and some of the recipes located within. She noted her cannoli recipe, an example of which is show on the cover, could very well be the best cannoli you've ever had. Anna admitted to Tonia she buys the mold, but the dough is all homemade and very easy to make. Plus, if you're searching for authenticity, look no further, an Anna told Tonia this was the real deal. Simple to make, delicious to eat and as Italian as Italy itself. What more could you ask for?
For the shells
1 cup all-purpose flour, plus more for dusting
1⁄4 cup confectioners' sugar
1/2 teaspoon kosher salt
1 large egg, beaten
1/2 teaspoon ground cinnamon
1⁄4 teaspoon unsweetened cocoa powder
2 tablespoons Marsala wine or sherry
1 1/2 tablespoons white wine vinegar
2 tablespoons unsalted butter, at room temperature
For the filling
1 pound ricotta impastata (see Notes) at room temperature
1⁄4 cup mascarpone cheese, at room temperature
1/2 to 3⁄4 cup confectioners' sugar, to taste
1 teaspoon pure vanilla extract
1 teaspoon orange zest or orange extract (optional)
4 cups neutral oil, such as canola or grapeseed, for frying
For the garnish (optional)
1/2 cup mini chocolate chips
3⁄4 cup confectioners' sugar
Special equipment
15 stainless-steel or wooden cannoli molds
Directions
Make the shells: Place all the shell ingredients in a food processor and process until a soft dough forms, 3 to 4 minutes. (The ingredients can also be mixed in a large bowl by hand.) Transfer to a lightly floured work surface and knead until combined and smooth, about 5 minutes. Cover with plastic wrap and refrigerate for 1 hour. (The dough will be very soft.)
Meanwhile, make the filling: In a large bowl, stir together both cheeses, the confectioners' sugar, vanilla, and orange zest (if using) until well combined. Spoon the filling into a large piping bag fitted with a wide star or round tip. Set aside at room temperature while you make the shells.
Remove the dough from the refrigerator and divide it into four pieces. On a lightly floured work surface, roll out one piece of dough to 1⁄4-inch thickness. Using a 3- or 4-inch round cutter, cutout as many disks from the dough as you can, then reroll the scraps and cut more disks. Roll each round of dough into a very thin oval shape. Sprinkle with flour as needed if the dough becomes too soft. Repeat with the remaining three pieces of dough.
Line a baking sheet with paper towels and place the mini chocolate chips into a small bowl. In a medium Dutch oven, heat the neutral oil over medium-high heat until it reaches 350 F on a candy or deep-fry thermometer.
Wrap the dough disks around the cannoli molds and use a little bit of water to seal. Working in batches, use tongs to place dough seam side down and fry until golden brown, 1 to 2 minutes. (The seams will try to release, so use a fork or tongs to press them back into place as they fry.) Once the seams are firmly attached, roll the cannoli shell to the other side and continue frying until it's golden brown, 1 to 2 minutes more. Transfer the shell to the prepared baking sheet and let cool completely. (The molds will be very hot.)
Once cooled, carefully slip the shells off the molds and fill the shells with the cheese mixture. Press some mini chocolate chips into the filling at each end of the cannoli and sift confectioners' sugar over the shells.
Notes:
The recipe calls for ricotta impastata, a ricotta that's double drained and whipped smooth for a creamier consistency. If you cannot find it, place the same quantity of whole-milk ricotta in a fine-mesh sieve set over a bowl and let the excess liquid drain overnight in the fridge.
If prepping for a party, make the cannoli shells in advance and keep the filling in a piping bag in the fridge. About a half hour before serving, pull the filling from the fridge to come to room temperature. Fill and garnish the cannoli right before serving.
