Cooking Classics: Cannoli

How To Make Classic Cannoli By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham Alabama Italian Cannoli Ricotta Cheese Italian DessertsCooking Classics

The Technique

Cannoli

Cannoli are probably one of the more iconic Italian desserts. A simple dough made with a bit of wine may be prepared in the food processor quickly then it’s just a matter of rolling & wrapping cut pieces around metal forms for frying. A sweetened blend of ricotta cheese & whipped cream is filled in the shells just before serving. Miniature Classic Cannoli are particularly delicious & offer a smaller version that are ideal when entertaining is in order. Learn how to make this Italian dessert in your very own kitchen. 

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef Cannoli

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickMiniature Classic Cannoli
makes 2 dozen

1 cup all purpose flour
1 Tbsp cold, salted butter, cut into 8 pieces
1 egg, separated
4 Tbsp chilled white wine
Vegetable oil
1 1/2 cups whole milk ricotta cheese
3/4 cup powdered sugar
1/2 tsp vanilla bean paste
1/2 tsp orange or lemon zest
1/2 cup heavy cream
Powdered sugar

Combine the flour, the butter & the egg yolk in a food processor & pulse several times on Low speed until crumbly & evenly blended. Pour the wine through the top of the machine while running until the dough comes together in a mass. Stop the food processor & transfer the dough to a lightly floured surface. Press the dough into a disc using lightly floured hands then wrap in plastic. Chill 20 minutes. Roll the dough to a 1/4-inch thickness on a lightly floured surface. Cut 2-inch circles from the dough. Place on a lightly floured half sheet pan & cover with plastic. Wrap the dough scraps in plastic & chill 10 minutes then reroll them & repeat the process until all of it has been cut.

Pour the oil to a depth of 1 1/2 inches in a Dutch oven & heat to 370 degrees. Roll each piece of dough into an oval that measures approximately 3 1/4-inches. Wrap two of the circles around a standard cannoli form & secure the ends with the egg white using a small pastry brush. Once the four molds have been filled, fry them one at a time, 1 to 2 minutes, turning as necessary with tongs until golden brown. Place on a paper towel-lined wire rack. Repeat with the remaining dough wrapped forms. Allow the metal to cool a few minutes, remove the shells & repeat the process.

Combine the ricotta cheese, the powdered sugar, the vanilla bean paste & the zest in a small bowl. Beat the cream with an electric mixer to soft peaks. Fold the cream into the ricotta mixture & fill a piping bag. Portion into the shells just before serving. Dust with powdered sugar, if desired. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Cannoli

The technique for making homemade cannoli is simple. They may be large or small in size depending on how you would like to serve them. When entertaining, fill the piping bag with the flavored ricotta cheese mixture up to 3 hours in advance of serving & chill. Pipe the mixture in the shells when dessert is to be presented.

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef Cannolirebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef CannoliNo. 1

Combine the flour, the butter & the egg yolk in a food processor & pulse several times on Low speed until crumbly & evenly blended. Pour the wine through the top of the machine while running until the dough comes together in a mass. Stop the food processor & transfer the dough to a lightly floured surface.

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef Cannoli 1a

Press the dough into a disc using lightly floured hands then wrap in plastic. Chill 20 minutes.

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef CannoliNo. 2

Roll the dough to a 1/4-inch thickness on a lightly floured surface. Cut 2-inch circles from the dough. Place on a lightly floured half sheet pan & cover with plastic. Wrap the dough scraps in plastic & chill 10 minutes then reroll them & repeat the process until all of it has been cut.

How To Make Classic Cannoli By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Pastry Chef TV Cooking Personality Birmingham Alabama Italian Cannoli Ricotta Cheese Italian DessertsNo. 3

Cannoli forms may be ordered from the internet or found in cook stores. Generally, expect to find four pieces per package.

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef Cannoli3a

Roll each piece of dough into an oval that measures approximately 3 1/4-inches. Wrap two of the circles around a standard cannoli form & secure the ends with the egg white using a small pastry brush.

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef CannoliNo. 4

Once the four molds have been filled, fry them one at a time, 1 to 2 minutes, turning as necessary with tongs until golden brown. Place on a paper towel-lined wire rack. Repeat with the remaining dough wrapped forms. Allow the metal to cool a few minutes, remove the shells & repeat the process.

Miniature Classic Cannoli By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Birmingham Alabama Pastry Chef CannoliNo. 5

Combine the ricotta cheese, the powdered sugar, the vanilla bean paste & the lemon zest in a small bowl. Beat the cream with an electric mixer to soft peaks. Fold the cream into the ricotta mixture & fill a piping bag. Portion into the shells just before serving. Dust with powdered sugar, if desired. 

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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