ingredients
all
3 cups all purpose flour
extra for dusting
1/4 cup Sugar
1/2 tsp ground cinnamon
3 tbsp butter
cut into small cubes
1/2 tsp salt
1 whole egg
1 egg yolk
1/2 cup Marsala wine
1 tbsp vinegar
3 whites
for sealing the dough
Oil
for deep frying
1 gal whole milk
1 cup heavy cream
3 cups buttermilk
1/4 cup lemon juice
zest of one lemon
1 tsp vanilla extract
1/4 cup powdered sugar
1/2 cup whipped cream
whipped
2 cups mini chocolate chips
Pistachios
Fresh fruit
powdered sugar
cookware
  • Pasta machine
  • Cannoli molds
  • fry pot
  • Frying oil
  • spider
  • pastry brush
  • Pastry bags
  • Pastry tips
  • stand mixer
  • cookie cutters
  • cheese cloth
For the Cannoli Dough
1
Sift together all dry ingredients. Cut the butter into the dry ingredients. Add Liquid. Knead for 8 minutes. Rest for at least 30 minutes.
2
With the pasta machine, roll dough through successively thinner settings until desired thickness. Dust with flour to prevent sticking. Lay dough on a flat surface and cut into 4-5 inch circles. Brush half of the circle’s edge with egg white and wrap around a cannoli mold. Seal the two ends together with fingers to wrap around the mold.
3
Deep fry at 375 degrees until crispy. Remove the molds.
For the ricotta
4
Heat the milk, cream and buttercream in a stainless steel saucepan over medium heat with a thermometer attached. Stir frequently. When the mixture reaches 165 degrees, add the lemon juice and give the mix one soft stir. Stop stirring and continue to cook to 180 degrees. At this point the curds and the whey should have separated. Remove from heat and allow to cool to room temperature.
5
Carefully remove the curds with a slotted spoon/strainer and transfer to a colander lined with cheese cloth. Tie the cloth up into a pouch with butchers twine and hang from a faucet for 1 hour. Chill.
6
When cool, fold in the powdered sugar, vanilla, lemon zest and whipped cream. Fill a pastry bag with this sweet ricotta filling and chill until ready to fill cannolis.
To build
7
Fill the cannolis with the ricotta cream and dust with powdered sugar. Sprinkle each end with chocolate chips, pistachios or mix with chopped fresh fruit