Name: Cannolis
Yield: Makes about 12 (with extra pastries)
Cuisine: Italian
Ingredients: 2 cups plus 2 tablespoons (255 g) all-purpose flour; ½ cup (120 ml) heavy cream; ¾ cup (180 ml) heavy cream; ¼ teaspoon salt; 3 tablespoons (35 g) sugar; ½ cup (120 ml) red wine, or more if needed; Pinch of salt; 1 tablespoon plus 1½ teaspoons sugar; 1 tablespoon lemon juice or champagne vinegar; ¼ cup plus 2 tablespoons (90 ml) whole milk; 1½ teaspoons powdered gelatin; Oil for deep-frying; 2 cups (480 ml) milk; ½ teaspoon vanilla; 2 yolks

Preparation info

Makes about
12
(with extra pastries)

Difficulty
Complex

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Cannolis are the essence of Italian desserts. They embody the great traditions of Italian pastry history, and they are a great crowd pleaser. The use of red wine ensures a Barbuto touch. Heather Miller concocted this version to keep our customers on their toes. The red wine not only adds flavor but also makes the cannoli dough crisper and adds a deeper color. The filling, adapted from a ricotta Bavarian recipe by