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Daring Bakers Challenge: Creative Cannoli

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By dessertsyum · November 27, 2009 · 0 Comments ·

ICECREAM CANNOLI. LOL! Haven't you heard of that?? Of course it's possible, it's FABULOUS! :D

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts. Although not traditional, mascarpone cheese is also widely used, and in fact, makes for an even creamier filling when substituted for part of the ricotta, or by itself.

Now, for the third time "I'm working in an Irish-Italian restaurant, so ........ "

SO!! I've been making Cannolis at work. LOL!! Omg right. What a coincidence and I swear it's a lot of fun and way easier than I thought. It didn't even make that bit of mess. By the way the filling I make at work, riccota cheese with nuts & chocolates are delicious but I can't possibly share the recipe with you, so I decided to just pipe icecreams into mine ;) It's cool, too. Whatsmore it's summer here (LOL) and this dessert is super cooling to serve after lunch! (In fact I'm eating now at 11.29pm as I type this HAHA)

Recipe:

CANNOLI SHELLS
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)

1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick. Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes. Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. Press well to seal. Set aside to let the egg white seal dry a little. (I use water, they work great too)

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

I pipe icecream into them. Mousse or any creams are fine :)

Good night, sorry for the late and short post! Am rushing to take a shower and sleep. Got another appointment at 9am tomorrow! Take care.

posted by Audax Artifex
11/27/09

It is always a joy to visit you site and your ice cream filled cannoli are spot-on and so strange that you are working in a cafe that sells them. Well done on this challenge and I hope you gain a lot of experience working in the food industry. Cheers from Audax in Australia.


posted by wic
11/28/09

this looks and sounds divine. love the idea with the ice cream.


posted by Lisa Michele
11/28/09

Your cannoli shells are gorgeous...and wow, that ice cream filling looks so rich, pretty cool and lovely! What a great 'summer' treat for you and yours..and what fun that you get to make the cannoli in a restaurant...perfect timing, huh? Thanks so much for taking part in my challenge!!


posted by pontch
11/28/09

Beautiful job
i love your cannoli


11/28/09

Stunning! I love love love the idea of ice cream! So very creative =D.


posted by foodlovee
11/28/09

Looks lovely.


posted by VeggieGirl88
11/28/09

Sensational treat!

Hope your appointment went well!


posted by pam101360
11/29/09

OMG...yummy blog you have! Congrats on the foodie blogroll!

Enjoy!


posted by anonymous
11/29/09

your cannoli looks great!..I think it's a great combo.. cannoli and ice cream..yum-yum! :P


posted by anjelikuh
11/29/09

wow, ice cream filling!! what a great idea, these must tasted super yummy. I wish i could have some stored in my fridge now!


posted by Mathea
11/30/09

Those look great as usual! I like that you used ice cream for the challenge!


posted by Anonymous
11/30/09

Your cannoli are gorgeous! I love your idea on using icecream as a a filling :)


posted by Audax Artifex
11/30/09

I just noticed that you got your photograph of ice cream filled cannoli on tastespotting well done your photographs are lovely congrats. Audax


posted by Mr. P
12/01/09

The ice-cream MAKES these Dolly. Regular cannoli are BORING! I never get why they are so popular in Italian bakeries.

I'd go for yours though!


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