Saturday, March 11, 2006

SHF 17 – Cannoli with Honey and Pistachio flavored filling

After a long week of stress, it’s nice to be able to relax somewhere out of the crush, sipping an espresso – one cube of sugar – with something rich, but not too sweet, to nibble on. With dairy as a theme, wrapping fresh Ricotta and rich Mascarpone in a crisp, chocolaty wafer seems like the perfect idea. The Honey and Pistachio combination, one of my favorites, gives it an interesting near east nuance.

These are Honey and Pistachio flavored Cannoli. The dairy component is the filling, made of Ricotta and Mascapone cheeses flavored with honey and Pistachio nuts.

Sicilian Cannoli – Honey and Pistachio flavored (based on a Gourmet recipe – May 2005)

For the Cannoli shells:
1 cup all purpose flour
3 Tbsp sugar
1 tsp unsweetened coca powder
¼ tsp cinnamon
¼ tsp salt
1 Tbsp cold butter, cut into pieces
3 Tbsp sweet Marsala wine
1 large egg
4 cups vegetable oil

For the filling:
1 lb fresh Ricotta
2 oz Mascarpone cheese
¼ cup confectioners sugar
¼ tsp cinnamon
1/3 cup unsalted pistachio nuts, chopped fine
2 Tbsp honey
¼ cup pistachio nuts ground into a fine powder in a food processor

Whisk together the flour, sugar, cocoa, cinnamon, salt and baking soda. Work in the butter with your fingers until well combined. Add the wine and egg yolk and stir until a dough forms.

Turn out the dough on a lightly floured surface, and knead until smooth – 5 to 7 minutes. Form the dough into a disk, and wrap tightly in plastic wrap. Let stand at room temperature for 1 hour.

Whisk together the ricotta, mascarpone, honey, confectioners sugar and cinnamon until just combined. Fold in the nuts. Combine and chill.

Cut the dough in half. On a floured surface, roll out the dough to an oval about 16 inches by 10 inches. Cut 4 ½ inch rounds. Transfer rounds to a sheet of wax paper, and cover with more wax paper.

Heat the oil in a 4 quart pot over moderate heat to 360ºF.

Lightly oil 2 cannoli tubes. Lightly beat the egg white. Dab a small amount of egg white onto one end of two dough rounds. Wrap the dough rounds around the tubes, with the egg-white on top, overlapping the ends of the dough, and press the overlapping ends to seal with the egg-white.

Fry the dough on tubes, turning with metal tongs, until slightly darkened, about 45 seconds. Holding tube by the end with tongs, slide the fried dough off the tubes onto paper towels, and allow to cool.

Roll out, wrap and fry the remaining dough in the same manner.

When the shells are cool, spoon the filling into a piping bag and pipe some into 1 end of a cannoli shell, filling the shell half way, then pipe filling into the other end. Repeat with remaining shells.

Arrange shells on a platter, and sprinkle with pistachio powder.

Makes 10 to 12 desserts. Enjoy!

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Blogger Christine said...

Mmmmm Canoli! Those look great.

3:00 AM  
Blogger ilva said...

Aha-you got yourself a food blog! Great, I'm looking forward to yourfuture postings! And I'm enjoying the recipes you already have posted!

9:09 AM  
Blogger Andrew said...

Welcome to the food blog world and to SHF - thanks for taking part especially with such a great, unique recipe.

5:24 PM  

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