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Saturday, December 5, 2015

Cannoli Recipe

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As we continue to cook our way through my 29th year, we came upon the biggest challenge so far... the homemade Cannoli!  For reference we used this recipe from the Food Network.  We found that some of it worked, and some of it didn't.  Overall our biggest take away was that the dough and filling made WAY too much for us.  We could definitely have cut it in half and still had more than enough. Take a look below to see our adventure!

First we created the dough.  We did need to add more butter and more wine than the recipe called for to make it really form into a ball.
We then let the dough sit for a while and made the filling.  The recipe does say to let the filling chill for 30 minutes, we found that it really needs to chill for much longer than that or it will be super runny.  Still tasted great, but after sitting all night we found that the next day it was the perfect texture.
We purchased our Cannoli cones at a local high end cooking store.  We didn't have any luck finding them elsewhere, except for online.  They weren't cheap, and I can't guarantee we will be using them very often, but they got the job done!

After rolling out the dough, with lots of flour since it was sticky,  we cut the circles.  We found a piece of tupperware that was just about the right size and improvised since we didn't have a pastry cutter.  Worked out perfectly!
Next we wrapped the circular dough around a cannoli cone.  We pressed the edges to seal, if it started to separate we just dabbed a little water on the edges before sealing.
Once the cones were wrapped we fried in melted shortening.  They browed and puffed up quickly, and we just rotated with a pair of tongs.
After frying we put on paper towels to absorb the extra grease.  We left the cones in while they cooled to keep their shape. The slipped right out nice and easily within a few minutes.

And for the final step we filled with our filling.  As you can see it was pretty runny, it was delicious.  But if we had waited a few hours the filling texture would have been firmer.
All things considered, this recipe was great!  It made a really tasty dessert.  It did involve purchasing the cannoli cones, and we had to improvise a little when the dough didn't stick, and since we didn't have a way to judge the temperature of the shortening before frying.  But those were easy fixes.  Over the next few days we ate the filling like a dip using graham crackers to scoop it up.  It was amazing!

So far this has been the most challenging recipe we have tried, but it was definitely worth the effort.



All content, including text and original photos, are copyrighted and property of Jen Caffelle

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