Chocolate Orange Cannoli!

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.
Because I can never leave well enough alone, I of course made my own changes and was very happy with the results! Although the shells were a pretty labor intensive process, my Italian family loved them so much I may have to make them again. The filling on the other hand, couldn't have been easier and tasted AMAZING! I will definitely be making it more often, even if I 'cheat' and use pre-made shells! :)

Chocolate Cannoli Shells
Makes about 28 small
2 cups flour
2 tablespoons sugar
1 teaspoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons oil
1/2 cup white wine
1 teaspoon lemon juice
Other supplies
1 egg white beaten (in a small bowl), 1 box dry manicotti noodles, oil
1. mix dry ingredients, then add wet ingredients with wine added last just until a soft dough forms

2. knead on a lightly floured surface until smooth (about 2 minutes), then cover with plastic wrap and let rest in fridge for 2 hours or overnight

4. cut dough into 4 pieces keeping remaining dough covered while you work, roll dough out until super thin (1/8 inch to 1/16 inch) using a pasta machine if desired, cut out 3-5 inch circles (depending how big you want them) and roll them a little more to make an oval shape

5. wrap around an oiled dry manicotti noodle tube, seal edge with egg white, and drop into hot oil (350 degrees- or hot enough to brown a piece of bread in 1 minute)

6. cook until brown and crisp all over, about 2 minutes then remove from noodle while still hot and cool on a cooling rack

Cannoli Filling

2 pounds (3 1/2 cups) ricotta cheese, drained
1 2/3 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup high quality chocolate, finely chopped
zest of 1 orange

1. place ricotta in a cheese cloth lined strainer over a bowl, covered with plastic wrap and a towel. Weigh it down with a heavy can for 2 hours or overnight and let it drain. (Confession: I skipped this step and it still came out fabulously, so don't feel like you HAVE to do this...I'm such a bad influence aren't I?! Wha ha ha!) :)

2. beat drained ricotta until smooth and creamy, add vanilla, cinnamon, and powdered sugar and beat until smooth.

3. add chocolate and zest and stir to combine

4. chill for at least an hour (overnight is best) to allow flavors to develop


Assembly

1. put cannoli filling into a gallon ziplock bag and snip off the corner

2. squeeze filling into cool cannoli shells (first one side then the other) and serve immediately (you can also dip the shells in melted chocolate and sprinkles or nuts for added decoration and flavor and dust with powdered sugar or drizzle with melted chocolate if desired)

1 comment:

  1. I'll have to try these one day. You make it look easy.

    ReplyDelete

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