Cannoli

Name: Cannoli (Cannoli)
Yield: Makes 15 to 20
Cuisine: Italian
Ingredients: 15 milliliters (1 tablespoon) dry white wine, sweet wine such as Moscato, or vinegar; 1 large egg, beaten, for egg wash, or water, as needed; 14 grams (1 tablespoon) unsalted butter, softened, in small pieces; Shaved chocolate; Candied fruit, diced; 16 grams (2 tablespoons) confectioners’ sugar; Pistachios, crushed; Vegetable or canola oil, for deep-frying; 200 grams (1½ cups) ricotta, drained; 200 grams (1⅔ cups) all-purpose flour, plus extra for dusting the work surface; ¾ teaspoon coarse salt; 12 grams (1 tablespoon) granulated sugar

Preparation info

Makes
15 to 20

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Cannoli are made with a stiff dough flavored with wine or vinegar. The dough is thinly rolled—a pasta machine works very well for this—and cut into rounds or squares, which are shaped around a dowel or metal cannoli form to make a hollow tube. The pastry shells are deep-fried and filled with a cream. Traditionally the filling is sweetened ricotta cheese, but it is often replaced by vanilla or chocolate pastry cream.

(See “Rolling and Cutting Dough Usi