Saveur – July 2019

30 SAVEUR.COM

RANGE Cannoli

Sicilian Cannoli
MAKES 35
Total time: 2 hr. 20 min.

Working over a bowl of ice helps
keep cannoli dough cold while
mixing. You will need ⅞-inch-
diameter cannoli forms and a
pasta roller.

For the shells:
3 Tbsp. white wine vinegar
1 Tbsp. plus 1 tsp. sugar
1 Tbsp. honey
1½ tsp. fresh lemon juice
2 large eggs, divided
2 cups bread flour
1 Tbsp. plus 1 tsp. cornstarch
Pinch of ground allspice
½ tsp. kosher salt
2 Tbsp. chilled vegetable
shortening or lard
Ice
Canola oil, for frying

For filling and serving:
1¾ cups (15 oz.) ricotta,
drained
¾ cup (6¼ oz.) fresh robiola,
or substitute cream cheese
¾ cup (3½ oz.) powdered
sugar, plus more for dusting
1 tsp. kosher salt
¼ tsp. ground cinnamon
if desired, plus more for
dusting
½ cup (3½ oz.) mini
semisweet chocolate chips,
plus more for garnish

1 In a medium bowl, whisk the vin-
egar, sugar, honey, lemon juice,
and ¼ cup plus 1 tablespoon ice-
cold water until just combined.
Set aside.

2 In a small bowl, beat 1 egg. In
a large bowl, sift the flour, corn-
starch, and allspice. Add the
salt and shortening, then place
the bowl of fl our over a se cond
bowl filled with ice. Using a plas-
tic bench scraper or a pastry
blender, cut the shortening into
the flour mixture until it breaks
down into tiny pea- size pie ce s.
C reate a well in the middle of the
mixture, and pour the beaten egg
into it. Use a fork to stir the egg,
gradually incorporating the flour
mixture into it. Gradually add the
liquid mixture while continuing
to stir with the fork, until a firm,
cohesive dough forms. Wrap
tightly with plastic wrap, and
refrigerate for at least 1 hour or up
to overnight.

3 Line a large baking sheet with

several layers of paper towels,

and place it near the stove. In a

medium pot, add enough oil to

reach 2½ inches up the sides of

the pot. Heat until the oil reg-

isters 340°F on a deep-fry

thermometer.

4 Meanwhile, roll out the

cannoli dough: Lightly flour

the rollers of a pasta machine.

Press the dough into a thin

strip, then, starting at the

machine’s thickest setting, feed

the dough through the rollers

and repeat, switching the set-

ting to the next-thinnest each

time you roll, and dusting the

dough or the rollers lightly with

flour throughout the process as

needed to prevent sticking. Stop

when you’ve reached the thin-

nest setting.

5 Transfer the long piece of

dough to a clean work surface.

Lightly beat the remaining egg.

Using a 3½-inch ring cutter, cut

out circles from the dough, dis-

carding any scraps. Working in

batches of 2 or 3 at a time, wrap

the dough pieces loosely around

⅞-inch-diameter metal cannoli

forms, sealing the overlap with a

small amount of the beaten egg.

6 When the oil is ready, add the

prepared 2 or 3 cannoli shells to

the oil and fry, turning as needed

to cook evenly, until golden

brown, about 1 minute total per

batch. Using tong s , remove the

shells to the baking sheet. Con-

tinue rolling and frying the shells.

Let cool fully before gently sliding

the shells off the molds.

7 Make the filling: In the bowl of a

stand mixer fitted with the whisk

attachment, whip the ricotta

until smooth, about 30 seconds.

Add the robiola or cream cheese,

and whip again to combine. Add

the powdered sugar, salt, and

cinnamon, and continue beat-

ing until smooth and combined.

Remove the bowl from the mixer,

and fold in the chocolate chips.

Transfer the mixture to a piping

bag fitted with a ½-inch round or

starred piping tip. (You can mix

cannoli filling up to 1 day ahead

and refrigerate.)

8 Fill the cannoli just before serv-

ing: Carefully pipe the ricotta

mix ture into each end. G ently

dunk the ends into more choco -

late chips to g a rnish. D ust lig htly

with powdered sugar and a pinch

of cinnamon if desired, and serve

immediately. PR

OP

ST

YL

IN

G^

BY

BE

AT

RIC

E^ C

HA

ST

KA

The right tools—a pasta

roller, piping tips, a ring cut-

ter, and cannoli molds—go a

long way toward perfecting

this Italian pastry.

“Today, my grandfather uses

a stand mixer, but I like the

experience of mixing my dough by

hand,” Angie says. You can freeze

cannoli dough for up to a few

weeks before rolling and frying.