Randy Chandler
Cannolis are tube-shaped Italian desserts consisting of fried pastry dough shells with a creamy, sweet cheese filling. The shells are made from a marsala wine dough and are typically thin and crispy. The filling is made from ricotta cheese, which is essential to the dessert, and is combined with confectioner's sugar, lemon or orange zest, and sometimes mascarpone or vanilla extract. The filling is then piped into the shells, and the finished cannolis are often dusted with powdered sugar or dipped in chocolate.
| Characteristics | Values |
|---|---|
| Filling | Ricotta cheese, mascarpone, confectioners' sugar, lemon zest, orange zest, vanilla extract, chocolate chips, pistachios |
| Shell | Fried pastry dough, flour, sugar, salt, butter, egg, wine |
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What You'll Learn
Ricotta cheese is the key ingredient
Cannoli is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling. The key ingredient in the filling is ricotta cheese.
Ricotta cheese is an essential element of the cannoli filling. It is a versatile ingredient that can be used to make both sweet and savoury dishes. When making cannoli, it is important to use low-moisture ricotta cheese. The moisture content of ricotta cheese varies widely among brands, and a ricotta with a wet texture will make the filling too thin and difficult to pipe. Strained or drained ricotta cheese is therefore preferred for cannoli. The straining process involves placing the cheese in a fine mesh strainer and covering it with a piece of plastic wrap. Pie weights or dry beans are then placed on top to help press out the excess liquid. This step is important as it ensures that the filling is creamy rather than soggy and grainy.
The ricotta cheese is then mixed with other ingredients such as confectioners' sugar, vanilla extract, and lemon or orange zest. Some recipes also include chocolate chips, candied fruits, or chopped nuts. The filling is then piped into the cannoli shells, which are typically made from a Marsala wine dough and fried in oil.
The use of ricotta cheese in cannoli filling adds a creamy texture and a slight cheesy flavour. It is also a good base for other flavours, with the sweetness of the sugar and the tang of the citrus zest balancing out the mild taste of the cheese. The use of ricotta also makes the dessert indulgent yet light, with a rich and smooth filling that is not overly sweet.
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Mascarpone can be used instead
Cannoli is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling. The traditional filling is made with ricotta cheese, but mascarpone can be used instead. In fact, mascarpone is sometimes preferred as it has a richer, creamier texture than ricotta.
If you decide to use mascarpone for your cannoli filling, there are a few things to keep in mind. First, make sure to use good quality mascarpone cheese. Look for a brand that is made with all-natural ingredients and has a smooth, creamy texture. Second, because mascarpone is already quite rich and creamy, you may want to add some additional flavourings to your filling. Lemon or orange zest can add a subtle brightness to the flavour profile. You could also consider adding ground cinnamon for a warm, sweet-spicy kick.
Another thing to keep in mind when using mascarpone for cannoli filling is the consistency. Mascarpone tends to be softer than ricotta, so you may need to thicken it slightly before using it. You can do this by adding a small amount of ground almonds, processing them in a blender or food processor until they become a fine powder. Just be careful not to add too much, or your filling may become dry and crumbly.
Finally, be sure to use your mascarpone filling promptly after preparing it. Like ricotta, mascarpone is a fresh cheese and doesn't have a long shelf life. It's best to use the filling within 24 hours of making it to ensure the best taste and texture.
By following these tips, you can create a delicious and authentic-tasting cannoli filling using mascarpone cheese.
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Drain the ricotta to avoid a soggy filling
Cannoli is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling. The filling is made with ricotta cheese, which is the most important ingredient for good cannoli. It is essential to use good-quality ricotta cheese to ensure the success of the recipe.
To make the filling, the ricotta cheese is mixed with confectioners' sugar, and other ingredients like chocolate chips, vanilla extract, and orange zest are often added. However, before mixing the ricotta cheese with other ingredients, it is crucial to drain and strain it to remove any excess moisture. This step is important because watery ricotta can make the filling soggy and grainy instead of creamy.
To drain the ricotta cheese, place it in a fine mesh strainer or sieve lined with cheesecloth, paper towels, or saran wrap. Place a bowl underneath to catch the liquid. You can weigh down the ricotta with pie weights or dry beans and refrigerate it for at least two hours or overnight. This process will help remove excess liquid from the ricotta, making it thicker and preventing the filling from becoming runny or soggy.
Once the ricotta is well-drained and has a thick consistency, it can be mixed with the other filling ingredients. The filling should be used immediately or stored in an airtight container in the refrigerator for up to 24 hours. It is recommended to fill the cannoli shells just before serving to prevent them from becoming soggy.
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Dust with sugar to serve
Cannolis are tube-shaped Italian desserts that consist of fried pastry dough stuffed with a sweet, creamy cheese filling. The filling is made by mixing ricotta cheese, confectioners' sugar, and, optionally, chocolate and lemon zest. The shells are made from flour, sugar, cinnamon, shortening, Marsala wine, water, vinegar, and eggs.
Once the filling is made, it is piped into the cooled shells. The filled cannolis are then dusted with sugar to serve. This step is optional, but it adds a sweet, delicate finish to the pastry. The dusting of sugar also gives the cannolis a beautiful, sparkling appearance.
The amount of sugar used for dusting is a matter of personal preference. Some recipes suggest a generous amount, while others recommend using just a little bit of sugar so that the taste of the ricotta cheese shines through.
Some recipes also suggest dipping the ends of the cannoli into chocolate chips before dusting with sugar, adding an extra layer of sweetness and texture to the dessert.
Overall, the process of dusting cannolis with sugar is a simple yet effective way to enhance the taste and appearance of this classic Italian treat.
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Frying the shells: getting the oil temperature right
Frying the shells is a crucial step in the cannoli-making process, and getting the oil to just the right temperature is key. The oil temperature will determine the texture of your cannoli shells. If the oil is too cool, the dough will cook without bubbling up, resulting in a shell that is hard and crunchy, rather than crispy and light. On the other hand, if the oil is too hot, your shells may burn, and too much steam will be created too quickly, causing the shells to puff up in an undesirable way.
Most traditional recipes use lard for frying, and the ideal temperature for this is around 350°F (177°C). You can also use refined coconut oil, which is odourless and solid at room temperature, giving the shells a crisp and buttery texture. If using coconut oil, heat it to about 360°F (182°C). When frying, use enough oil to form a two-inch deep layer in a pot that is at least four inches deep.
When frying the shells, work with two to four at a time, depending on the size of your pot. Carefully lower the prepared cannoli forms into the hot oil and fry until the dough is blistered and pale gold, which should take around two minutes. If any sink to the bottom, prevent them from burning by moving them with kitchen tweezers or tongs. When they are golden, lift the cannoli by the shell itself and transfer them to a paper towel-lined baking sheet. While still hot, use the kitchen tweezers or tongs to tap the tapered end of the form against the tray so that the shell slides off. Set the forms aside to cool before reusing them.
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Frequently asked questions
Yes, cannolis are made with cheese. The filling is made with ricotta cheese, which is combined with sugar and other flavorings like lemon or orange zest, vanilla extract, and chocolate chips. Mascarpone cheese is sometimes used as a substitute for ricotta.
Ricotta cheese is the traditional cheese used in cannoli filling. It is important to use a low-moisture ricotta to ensure the filling is thick enough to pipe into the shells. The ricotta should be drained and strained before use to remove excess liquid.
Yes, you can experiment with different types of cheese in your cannoli filling. Some people use mascarpone cheese, which has a denser texture than ricotta. You can also try making a savory cannoli filling with cheeses like goat cheese or cream cheese.
