Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt.
Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that).
Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
Method - For the savory filling
Its the simplest savory version you can make with delicious results. Just mash the cannellini beans well
Method - For the Sweet Filling
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak.
In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip.
Blend the remaining chopped chocolate and pistachios on a plate.
To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
How to bake Cannoli instead of deep frying
If you prefer to steer clear of the deep fry, you can bake the shell. You won’t get the snappy, blistery texture and appearance that make cannoli so special, but I’m sure it’ll taste good nonetheless. Here’s a link where the cook bakes some of his cannoli shells: http://www.ifood.tv/network/cannoli/recipes
I made the cannoli shells. Delicious!
Yeah may be..but I am no Italian :)
Although I haven't personally tried it , see if this works for you : Place the dough wrapped tubes on a baking sheet lined with parchment paper. Bake at 350 F for 20- 30 minutes ,or until the pastry is dry and set. Remove the pastry shells from the tubes immediately otherwise it might stick to the tube. Grip the pastry in one hand, protected with a clean towel or paper towel and pull out the tube with tongs.Cool the cannoli shells on a rack before filling. Store the shells in an airtight container at room temperature. Courtesy link - http://www.mangiabenepasta.com/cannoli.html
I dont get cadbury brand here - but if yours says "Unsweetened" then thats the one to use. --DK
Yes, it indeed is. Its no wonder the language of Food is universal :) --DK
This sure is a party hit...mine went off in matter of seconds! I have a section in the post called "How to make Cannoli without Shells/Forms/Metal tubes?" - You can check it for ideas to make them without it. Hope it helps :) --DK
Look who is talking! Then I should probably call you PU "Porumayin Utchakattam"!!!
Merci beaucoup :) -- DK