In Italy, the tradition of making sfinci, or fried dough pastries, dates back centuries, and it has evolved into a delightful variety of treats, including the much-loved cannoli. This pastry, with its crisp shell and creamy filling, is an indulgent dessert that marries the rustic with the refined. Here's how to achieve perfection in making mascarpone cannoli at home, from the ground up.
The Dough
To craft the delicate shells of your cannoli, you'll start with the dough. Here’s what you’ll need:
- 2 cups of all-purpose flour
- 2 tablespoons of granulated sugar
- ¼ teaspoon of cinnamon
- 2 tablespoons of butter, cold and cut into small pieces
- 1 egg yolk
- ½ cup of Marsala wine or white vinegar (if Marsala is not available)
- Water or vodka, as needed
Follow these steps to make your dough:
- Combine dry ingredients: Mix the flour, sugar, and cinnamon in a large bowl.
- Incorporate butter: Cut in the butter until the mixture resembles coarse meal.
- Add liquids: Make a well in the center and add the egg yolk and Marsala (or vinegar).
- Form the dough: Mix until a dough forms, adding water or vodka if necessary.
- Knead: Turn out onto a floured surface and knead until smooth and elastic.
- Rest: Wrap and let the dough rest for at least 1 hour in the refrigerator.
Making the Shells
- Roll out dough: Roll the dough to 1/8 inch thickness.
- Cut shapes: Use a 3 1/2 inch round cookie cutter to form circles.
- Shape with form: Wrap around metal cannoli forms, sealing the edges with a little water or egg white.
- Deep fry: Fry at 350°F (175°C) until golden brown. Let cool on forms before gently removing.
The Filling
For the filling, you'll need:
- 16 oz of mascarpone cheese, room temperature
- 1 cup of confectioners' sugar
- 1 teaspoon of vanilla extract
- Optional: chocolate chips or finely chopped pistachios
Mix the ingredients as follows:
- Whisk mascarpone: Beat the mascarpone cheese until smooth.
- Add sugar and vanilla: Incorporate confectioners' sugar and vanilla, mixing until combined.
- Fold in flavorings: Add your optional chocolate or nuts if desired.
Filling and Finishing Touches
With your cannoli shells and mascarpone filling ready:
- Pipe the filling: Fill a piping bag with the mascarpone mixture and pipe into each cannoli shell.
- Dip: Coat the ends with your choice of mini chocolate chips, chopped pistachios, or a simple dusting of powdered sugar.
- Serve: Present your cannoli on a beautiful plate.
Serving and Storage
| When to Serve | Storage Advice |
|---|---|
| Serve immediately for crispness or within a few hours to maintain texture. | Fill just before serving. Store unfilled shells in an airtight container at room temperature for 2-3 days. |
💡 Note: Cannoli are best enjoyed fresh, as the shells soften with time. Prepare the filling and keep it separate from the shells until the last moment.
In sum, creating mascarpone cannoli at home involves crafting your own shells, whipping up a rich and creamy filling, and bringing all elements together for a delectable, authentic taste. It's a journey through Italian culinary heritage, providing you with the satisfaction of handmade pastries that combine tradition and your personal touch. Whether for a special occasion or to indulge in a sweet treat, these cannoli are a testament to the joy of baking.
What type of wine should I use for the dough?
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Marsala wine is traditional for the dough, giving a distinctive flavor, but white vinegar or vodka can be used as alternatives for a different taste profile.
How long do cannoli shells last?
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Unfilled shells can last up to 2-3 days at room temperature in an airtight container, but filled cannoli should be eaten immediately for best texture.
Can I use a different filling for cannoli?
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Absolutely, while mascarpone is traditional, you can also fill your cannoli with ricotta cream, pastry cream, or even custard for variety.
