Cannoli had been on my ‘to do’ list for a couple of years now. Those tasty little Sicilian pastry desserts, with a crispy outer shell and sweet soft goodness inside. Ricotta, mascarpone, custard fillings…mmm, there is a lot to like about cannoli. A whole lot.
Now when the lovely Joanna from Zeb Bakes sent me some cannoli moulds, well it was a sign, wasn’t it.
It was time….it was cannoli time.
But which recipe to try? On the internet there were so many to choose from, I couldn’t decide, so after reading about twenty different recipes, it was back to hack baking again. I played. Maybe not the wisest choice considering they were supposed to be a little tricky, but my choice none the less. So, below is how I did it. These are not perfect. They’re good, but not perfect. They need tweaking, so they will definitely be made again.
The pastry was good, (smelt fantastic with the marsala in it) but I didn’t get that complete crispness that I was after. I’m not sure if it’s because I didn’t deep fry them, only shallow fried them, and I did have a bit of trouble getting the right temperature of the oil to cook them in. Or it was the pastry after all?
I liked the mixture inside, (it’s mascarpone right, and we’re friends from waaaay back.) The jam added was a little taste tweak, which worked. I would have added some lemon zest as well, but was all out.
Next time though. And yes, there most assuredly will be a next, cannoli time.
Cannoli
Cannoli dough
400g plain flour
125g butter
85g (1/2 cup) icing sugar
125mls marsala
1 egg
In a food processor, pulse icing sugar, butter and flour. Until it looks like bread crumbs. Tip out to a bowl and add marsala and beaten egg. Mix, and bring together quickly with one hand. Form a ball, cover in cling wrap and pop in the fridge over night.
Next day, roll out in circles as thin as you can get without tearing, cutting circle sizes to fit cannoli molds.
Lightly oil cannoli molds with vegetable oil, (just the once is all that is needed.) Wrap the dough around and cook in oil until golden. Pull mould out while still hot/warm, (as if it’s cold it will get stuck.) Allow to cool on a rack.
Ricotta mixture
250g ricotta
250g mascarpone
85g (1/2 cup) icing sugar
1 tsp vanilla
1 heaped tbls strawberry jam
Whip it all up, for a minute or two and then pipe. One side and then the other.
Only pipe the mixture just before serving. Dust with icing sugar.
Unfilled cannoli shells will last for about a week in an air tight container.
cityhippyfarmgirl 
I have never eaten cannoli (in truth, I couldn’t have even described it accurately) and I am now wondering why. I think I have missed out on an important experience! Your efforts here look most spectacular.
LikeLike
Oh you have Kari! Go seek your nearest cannoli shop at the hurry 🙂
LikeLike
You had me at cannoli.
Surely one of the most sublime combination of textures and flavours – I went through a mountain of these when I was in Sicily some years ago, including some homemade numbers by a friend’s nonna. It’s been good to come back to Sydney discover some good ones in Haberfield and Newtown….and now yours (hint, hint). They look divine Brydie.
LikeLike
I still need to practice, you happy to eat practice runs dear girl?
and yes, Haberfield, as I remember does an almighty one.
LikeLike
Umm, the answer is ‘yes’. A big resounding slurpy cannoli-esque Y-E-S.
LikeLike
They look good. I love the casual trail of newly piped filling and the delicate dusting of sugar, they remind me a little of how brandy snaps look, which I used to make as a kid. I confess I’ve never made them or eaten them though I live next door to a Sicilian lady, maybe I should ask her to show me. One day…. xx and thanks for the link 🙂
LikeLike
I’d be curious to know what your Sicilian lady thought of my dough recipe Joanna. I’m still wondering whether it’s way out of line which is why it didn’t crisp up like I wanted it to…
Thanks again for the moulds too 🙂
LikeLike
Oh wow, I misread that at first and thought the mascarpone was in the filling. So I was so thrilled when I saw the traditional ricotta filling in addition to the mascarpone. These look awesome.
LikeLike
Have you made them before Greg? I’ll have to search through your archives and see if you have blogged some…
LikeLike
I, too, received the molds. (thanks, Joanna!)
But you are much braver than I- I’m like an old Ent and have to ponder and think and play with the idea and the recipe choice much longer than you!
You have inspired me- to try these before Christmas, Brydie!
;D They do look great!
LikeLike
Looking forward to seeing what you come up with Heidi. I think it might be cannoli time quite regularly at my place for awhile!
LikeLike
you are one adventurous cook brydie taking on cannoli like that and just going for it..and they look scrumptious..
LikeLike
They were a few years in the making Jane. I love these little things, and I’d be very happy if I could master them.
LikeLike
I love a good cannoli…my husband was at first freaked out by cheese in dessert, but came around after tasting them…I usually put chocolate chips in mine!
LikeLike
I saw a few recipes with the choc chips in them as well. Yum, you can’t really go wrong can you…so many fillings to play with.
LikeLike
I think they look awesome! Well done 🙂
LikeLike
I thought that canaloni was always savoury – I am glad I was wrong! these look delicious and I love the sound of mascapone and jam filling.
LikeLike
Just one great big sighhhhhhhhhhh
LikeLike
they are also on my to do list since I got the cannoli forms and actually got to taste the amazing “real thing” during a recent trip to Sicily. I agree, the pastry look too soft. but still a great result for a first try. this is not the easiest of things to do, and I can assure you that most Italians never even dared trying. beautiful pictures!
LikeLike
Wow you are making my mouth water with those photos.
LikeLike
Pingback: eating Italian style « Cityhippyfarmgirl