Sweet Treats: Classic Cannoli

I grew up in a huge Italian family and cannoli’s were at every family gathering, which means they ended up being my favorite desert quite quickly. I have always loved the ones from our local bakeries but they can get very expensive so I have tried many recipes. Plus I love to eat far too many of these so having my own recipe makes it much easier.

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Creamy Homemade Baked Cannoli

What you need:

PASTRY
  • 2 cups flour
  • 1 tablespoon sugar
  • pinch salt
  • 1 1/2 tablespoons butter softened
  • 1 egg
  • 1/4 cup + 1 tablespoon dry white wine
CHOCOLATE COATING
  • 4.4 ounces dark chocolate (good quality)
RICOTTA FILLING
  • 2 2/3 – 3 cups ricotta cheese
  • 1/2 cup sugar
  • 1/4 cup mini dark chocolate chips

 

What to do:

PASTRY
  1. In a medium bowl whisk together flour, sugar and salt, cut in butter to form coarse crumbs, add egg and stir,  add wine a little at a time mixing with a fork. Bring it together to form a dough.  Wrap in plastic and refrigerate for 30 minutes.

    Pre-heat oven to 350°, lightly grease and flour 12 mini muffin tins, 6 medium muffin tins and 6 cannoli tubes (or mix it up as you wish).

    Roll dough out very thin and cut out to fill muffin tins, prick the bottom of the tarts with a fork a couple of times, then top each tart with a square of parchment paper and fill with dry beans.

    If using cannoli tubs, wrap the pastry so that it overlaps and seal with a drop of water.

    Bake for approximately 15 minutes or until pastry is golden.  Let cool completely before coating with chocolate.

CHOCOLATE COATING
  1. Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate).

    Let cool a little then coat each tart with chocolate.  Set aside to harden.

RICOTTA FILLING
  1. Place Ricotta cheese in cheese cloth or in a sieve over a bowl and refrigerate for 24 hours.  It has to drain as long as possible to remove excess moisture.

    Remove from fridge and with a spatula over a clean bowl push the ricotta through the sieve (remove from cheesecloth and place in a sieve).  This will make it nice and creamy, add sugar a little at a time and taste until desired sweetness (I used 1/2 cup of sugar you may want more or less).  Fold in chocolate chips.

    Place filling in a pastry bag with a large tip and fill tarts, make sure to fill tarts just before serving.  You could also fill tarts using a spoon.  Top with powdered/icing sugar or extra chips if desired. Enjoy!

All Cannoli recipes are a little long and intense but this one is by far the best I have tried. I would highly suggest trying it out!!!
Instagram: @alexyss.mua
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