If you watched Cake Boss when it first came out, you HAD to ogle those cannolis and wonder what it tastes like! It looked crunchy and creamy and irresistible.
So I tried it and I failed on a few shells but then I kinda figured it out.
1. Make sure you rest the dough at room temperature
2. Roll the dough as thin as humanly possible, then roll it thinner.
3. Make sure your oil is hot enough and don’t overcrowd your oil.
* 1 1/3 cups flour
* 1 tsp baking powder
* 1/4 tsp nutmeg
* 2 tbsp butter
* 1 tbsp red wine vinegar
* 2 tbsps sugar
* 3 tbsps orange juice
* 1 egg
* 3 tbsps water
* 1 beaten egg (for brushing)
* vegetable oil (for frying)
In a food processor add your dry ingredients, then add your butter and egg and mix until breadcrumb stage.
Now add your wet ingredients and mix until it forms a smooth dough. Knead for 3 minutes. Cover in clingfilm and rest for an hour.
It’s usually a ricotta filling but I had none and so I skipped it and did a flavoured stable fresh cream with mascarpone instead. You can find the ricotta filling on @mel4skilletsandpots blog.
You can whip 250ml fresh cream with icing sugar and vanilla essence. Then fold in choc chips and fill into a piping bag. Keep cold/refrigerated.
Now the dough, roll into a long log of about 35cm. Cut into 18 pieces.
Sprinkle flour onto your surface and roll it super thin. Wrap it around a tube that can be used in hot oil, roll it and seal the two ends overlapping each other with a little of the beaten egg.
Now brush the entire dough with an egg.
Fry in preheated hot oil at 190deg C, 2-3 at a time.
Drain on a paper towel, remove the tube and let it cool completely before filling.
Once cool fill with your whipped filling (or ricotta filling), dip in choc chips, dust with icing sugar and serve immediately.
Cannolis can be made in advance and kept in an airtight container unfilled. Only fill just before serving.
Enjoy, xx Fehmz