morsels45

morsels45 said

Cannoli

A fried tube filled with sweet ricotta, and never filled until you order it.

Cannoli
Photo: Ensahequ, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make cannoli

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Shells and all

120 minutes · serves 10 · Hard

What you need

  • 250g plain flour
  • 2 tbsp sugar
  • 30g butter
  • 100ml marsala or white wine
  • 1 egg white, for sealing
  • Oil for frying
  • 500g ricotta, drained overnight
  • 120g icing sugar
  • 80g chocolate chips
  • Candied peel
  • Pistachios

What you do

  1. 1Make a firm dough with the flour, sugar, butter and wine. Knead 10 minutes and rest it an hour.
  2. 2Drain the ricotta overnight in a sieve. Wet ricotta makes soggy cannoli and there is no fixing it later.
  3. 3Roll the dough paper thin, cut discs, wrap round metal tubes and seal the overlap with egg white.
  4. 4Fry at 180C for 2 minutes until blistered and gold. Slide off the tubes while warm.
  5. 5Beat the drained ricotta with the icing sugar until smooth, then fold in the chocolate.
  6. 6Fill from both ends with a piping bag, and only when somebody is ready to eat it. Pistachios on the ends.

The filling, in a glass

20 minutes · serves 6 · Very easy

What you need

  • Drained ricotta
  • Icing sugar
  • Chocolate chips
  • Broken shop cannoli shells or amaretti

What you do

  1. 1Layer the sweetened ricotta with crushed shells or biscuits in glasses.
  2. 2All of the good part and none of the frying.