🌚 Classic Cannoli 🐐
YIELD: 12 shells
SOURCE: Bon Appetit
INGREDIENT QUANTITY PROCEDURE
super-fine sugar
21 g
  1. 1 Whisk in a large bowl
ground cinnamon
1 2 Tsp
salt
1 2 Tsp
00 flour
232 g
lard
30 g
  1. 2 Add to dry ingredients and work lard in until clumps are the size of lentils
whole egg
1
  1. 3 Lightly beat
  2. 4 Make well in the center of dry ingredients
  3. 5 Add egg mixture
  4. 6 Using a fork, slowly incorporate dry into wet
egg yolk (keep egg white for later)
1
apple cider vinegar
2 Tbsp
  1. 7 Add to well and continue to mix in dry ingredients
  2. 8 Transfer dough to lightly floured surface and knead until dough is very supple, about 3 minutes
  3. 9 Wrap in plastic and chill at least 1 hour
marsala wine
2 Tbsp
ricotta
680 g
  1. 10 Press through sieve into a bowl
goat cheese
60 g
super-fine sugar
202 g
  1. 11 Add to goat cheese/ricotta mixture and mix
  2. 12 Add salt if needed
  3. 13 Chill at least 1 hour
semisweet chocolate, chopped
43 g
salt to taste
a lot of lard
  1. 14 Fill a dutch oven about half full with lard and heat until 375°F
  2. 15 Roll out dough to 1 16 " thick, cut out rounds
  3. 16 Roll each round to be oval-shaped
  4. 17 Prick each round with a fork
  5. 18 Lightly beat reserved egg white from earlier
  6. 19 Wrap rounds around cannoli tube, using egg white to adhere dough where it overlaps
  7. 20 Place on baking sheet
  8. 21 Fry shells with cannoli tubes until deep golden brown, 4-5 min
  9. 22 Place on a plate or baking sheet lined with paper towels
  10. 23 Remove tubes
  11. 24 Fill with ricotta filling
Candied orange peel
  1. 25 Decorate ends as desired
pistachios
chocolate
SCALING: