Cannoli’s are yet another beautiful example of what flour, butter, and booze will do for ya! In all seriousness though, this recipe is a cinch to make, but I would caution the hot oil part…frying is always a risk we cooks take, so just be careful. The reward is a wonderful though. Anyways, try this out and you won’t be disappointed. Let me know what filling you end up going with!!!
In a small food processor add 1 cup of all-purpose flour…
…1/4 cup of sugar…
…1/4 cup of butter…
…and 1 tsp of salt.
Blend until it reaches a mealy texture.
Then add in 2 egg yolks…
…3 tbsp of brandy (or dark rum)…
…and 4 tbsp of water.
Blend until the texture of the dough is slightly tacky.
Remove the dough from the food processor.
Knead it for 2-3 minutes, or until it begins to stiffen.
Wrap in plastic and let chill for 15 minutes.
Once chilled, remove from the fridge and roll it out into 1/4” thick sheets.
Half the dough so that it will fit inside of the pasta maker.
Starting on a thicker setting, begin running the dough through the pasta maker until it has reached the thickness of a credit card.
Divide the dough into manageable sheets and trim it down to 1 1/2” strips.
Using a cannoli mold, roll the dough all the way around (slightly overlapping the other side)…
…trim the excess…
…and seal with a little water on the edge of your finger.
Using canola oil, carefully fry cannoli shells for 2-3 minutes, or until they are golden brown on all sides.
Repeat the process until the dough has all been used.
These can be filled with just about anything! I decided to whip up 1 cup of cream with 1/2 cup of sugar until it had stiff peaks. Divided that into thirds added 4 tbsp of matcha powder to one…
…2 tbsp of cocoa powder to another…
…and 2 tbsp of vanilla paste to the last…fold…pastry bag…done!
Pipe the filling into the cannoli shells and ENJOY!
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| Top Left: Boos Cutting Board | Top Middle: Food Chopper | Top Right: Piping Bag Set |
| Bottom Left: Glass Bowl Set | Bottom Middle: Pasta Machine | Bottom Right: Cannoli Molds |