How to Make the Best Cannoli with Alex Guarnaschell | The Best Thing I Ever Made | Food Network
Тәжірибелік нұсқаулар және стиль
"If you're gonna cook at home and you're gonna take the time to do it, I say you gotta make a cannoli... like, now." - Alex Guarnaschelli
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Homemade Cannoli
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 30 min
Prep: 45 min
Inactive: 30 min
Cook: 15 min
Yield: 24 cannoli
Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting
Directions
For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
Cook’s Note
If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.
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Пікірлер: 100
Your two-towel trick just saved every single cannoli shell I made, for the first time in history. Not a single break. Thank you for that!
Lmao!!!!! When she said "use the cheapest wine you can get your hands on for this" & then Guy's facial expressions came in, that had me cracking up
OMGosh!! I grew up in Canarsie Brooklyn and this recipe brought me home!! These are the very best Canolli's I have ever tasted and Ive tasted too many canolli's to count!! THANK YOU SO MUCH FOR SHARING THIS!! My Moms face lit up when I showed up with canolli's for Sunday night dinner. First she didnt believe I made them myself. When she tasted them she realized how much she missed about living in Brooklyn....They are now the most requested desert. Not only for the holidays either! Thanks again for sharing and making it look so easy! 💕💖💕
@brady414
2 жыл бұрын
Do you happen to know what I can substitute the wine with? Thanks!
Alex, you have been my absolute favorite chef to watch for years...your passion is so evident and contagious! You motivate me to be a better cook, better baker...thank you for your take on this iconic dessert.
My favorite Italian dessert!!!
@mikedobby-jooga5547
3 жыл бұрын
Ever had a good tiramisu?
I love this one
Going to try this looks delicious
Absolutely delicious
Thank you Alex ❤
Yuuuuummm!! Omg I want one!!
I love your shows and all you do❤❤❤
Yumm... It looks awesome and tasty 😋
I think I'll use that filling in other recipes it looks super simple and tasty.
@joyannpadmore2688
4 жыл бұрын
Yup sure does looks doable but how much of these ingredients does one measure out no measurements are give she keeps saying do this pour that add this etc.
She snapped. Wow. I need to do this now.
I'm biting down on one right now!
Wow😊
Alex you made LOVE To me with them Cannolies. Grazie cara sei la migliore 😋
First time I ever had a cannoli was last week, I couldn’t believe it, it was so good, nice and light, and some crunch. I won’t say how old I am, but I missed out on something that is so good. So glad my husband said to me just take a bite.
OK ... I've Tried Several Cannoli Recipes BUT Yours is The BEST~!!! ❤ Came Out Perfect!!! Better Than Ferraro's!!!
Mmmh yummy yum yum!!!🤪
Right when I'm giving up carbs for March! Dang! I'm drooling!
@deedeemooreco.2304
4 жыл бұрын
straightforward You still have today! Hurry! Lol
@straightforward
4 жыл бұрын
@@deedeemooreco.2304 ;D
Holy cannoli! That does look good 😉
I say Holy Cannoli, your killing me Alex, lol
Alex, you can make “shoe leather” look appetizing! You’re just my favorite chef! 👍🏽😘
I made it wrong lol but it still came out great. I didn't drain the ricotta cheese. Instead, I whipped up 1cup of heavy cream with some sugar and added lemon juice to it( it makes it thicker) then add some whole-milk ricotta cheese. The filling was easy to put in the shells.
Mmmm thats some good cannoli :)
Cannoli is what they serve in Heaven, right after you 'check in'... ❤
@khemessediallo7837
3 жыл бұрын
Lol
Thanks! I was wondering how to make My own canolli tubes. Not that I’m too cheap to buy them but because I forgot to buy them yesterday, today’s Christmas day & the stores are all closed. The poking holes into the dough before frying them I hadn’t thought of.
She's my favorite female chef Alex should take over Giada show
@khemessediallo7837
3 жыл бұрын
She is am
@theresacucuzza6021
2 жыл бұрын
Omg no!
I am in !
La vera ricetta dei nostri cannoli: Per la crema di ricotta: Mettere la ricotta di pecora a sgocciolare in un colino e riporla in frigorifero finché non avrà perso il siero, quindi setacciarla, mescolarla per bene in una terrina insieme allo zucchero e alla vanillina e alla vanillina e aggiungere le gocce di cioccolato. Per le scorze dei cannoli siciliani: Impastare su di una spianatoia la farina, setacciata, con lo zucchero, il cacao, il sale, l'aceto e lo strutto tagliato a pezzetti, aggiungendo via via un po' di Marsala a filo fino a ottenere un impasto elastico, liscio e sodo. Formare una palla con la pasta, avvolgerla in una pellicola e lasciarla riposare in frigorifero per almeno 60 minuti. Stendere l'impasto fino a ottenere una sfoglia sottile meno di 2 millimetri, quindi ritagliare dei dischetti del diametro di 9-10 cm oppure, ancor meglio, delle forme romboidali dai vertici arrotondati (potete creare lo stampo con del cartoncino). Avvolgere le forme di pasta attorno ai cilindretti di metallo, bagnando con dell'acqua i lembi della pasta prima di saldarli l'uno sull'altro. Friggere le scorze dei cannoli nello strutto liquefatto a 170 °C finché non saranno diventate dorate e solide. Quindi riporre le scorze dei cannoli siciliani su carta assorbente e lasciarle raffreddare prima di sfilare i cilindretti di metallo. I cannoli siciliani e le loro varianti: I cannoli siciliani si presentano sotto numerose variazioni sia per quanto riguarda la preparazione delle scorze e le sue dimensioni sia per quanto riguarda la farcitura e la decorazione. C'è chi preferisce aggiungere aceto e/o uova all'impasto e sostituire lo strutto con olio per la frittura e con burro per l'impasto. Il cacao può essere sostituito da caffè o cannella, ma tutti questi hanno quasi soltanto funzioni coloranti. La crema dei cannoli siciliani può anche essere preparata con la più delicata e dolce ricotta di mucca, con ricotta di mucca mista a crema di latte, con sola crema di latte o con crema pasticcera o di cioccolato. E se nella Sicilia orientale la decorazione dei cannoli siciliani consiste in granella di nocciole o pistacchi di Bronte, nel Palermitano si predilige guarnire le estremità dei cannoli con arance o ciliegie candite.
leave the gun, take the cannolli
I remember eating a cannoli in the past and liked it. More recently, any cannoli or pastries with cannoli filling felt dense and I didn't like it. I feel it's just sitting in my stomach.
I’d probably try the filling with sone wonton wrappers and fry them, seems quicker than to make that dough. But looks delicious either way!!!
@funinthekitchen844
4 жыл бұрын
I saw someone who made cannoli cups, by baking the wontons in a cupcake tray. Really cute😍❤️
Aaaaaay my ma.ma used to make a the best ah canollllliiii
👍
YUM! TY for sharing yr cannoli recipe. Plan to recreate this soon at home.
Alcohol free wines available that’s what I drink and use x
I can't have wine... can I use something else??? They look DELISH!!!!
How long should one drain the ricotta ?
Can I use this filling in a cake???
Can u substitute for dry white wine for something else?
Had my first canoli today..... it was.... not crispy :( Barely sweet at all, more like a tortilla with cream. I need to try these now
These do look yummy and I will try. But Alex if your so Italian how come you don’t know how to say ricotta
If you won't drink the wine, don't cook with it.
@hroucha
4 жыл бұрын
😘🍲 Caprese Pasta Salad🟢 ---------------------------- ... Take advantage of this quick, simple and absolutely delicious Caprese Pasta Salad in your next backyard barbecue. The summer never smelled such a good thing, fresh tomatoes and basil combined with smooth mozzarella and al dente. HOW TO SERVE THIS SALAD New basil and tomatoes are always eaten best, but life is life and salads have to be prepared Caprese is the simplest form, consisting of mozzarella cheese, sliced tomatoes, and fresh olive... ... ... 🥰✅ Read More : recipes.red/recipes/caprese-pasta-salad-55
Leave the gun, take the cannoli
Reviewing 50+ cannoli filling recipe's leaves you feeling overwhelmed "cheesy"... some basic essentials & two-four variations would be perfect for a novice.
Then there's these geniuses who tell you " don't crowd the pan" and proceed to do the very thing, obscuring the entire cooking surface with the thing You had not be doing. Peasant.
Can you come to my house! Please!!!
@khemessediallo7837
3 жыл бұрын
Me too
Can I substitute anything for the alcohol
@baedric._.7721
Жыл бұрын
Vinegar
Can you give this to kids since it has alcohol ?
😁✌🖖👌👍😎
I'm out no mascarpone
Leave the gun. Take the cannoli.
I still have a hard time with the dough
Well, the shells came out great...just can’t get them off of the molds😢😢😢😢😢😢😢😢😢😢...I’m so bummed out!!
@martincarmel9078
3 жыл бұрын
Did you flour or grease them maybe ?
@cathyeckstein699
3 жыл бұрын
MartinCarmel no I didn’t but none of the recipes said to...I should Mohave known better though🙄...every recipe I found on line, no one greased them🙆🏻♀️
@martincarmel9078
3 жыл бұрын
@@cathyeckstein699 I made them today and I had the exact same problem omggg .... but my mom helped me and she got them out some how .... try letting them cool , or just being more aggressive
@cathyeckstein699
3 жыл бұрын
MartinCarmel I let them cool & I had to cut them off the forms🙄...what a mess...my hands got cut up like razor blade cuts from the forms.....glad I wasn’t the only one, but sorry it happened to you😢
Oil and sweat are SECRECTIONS not excrements! Uhg
If u went to Italy this nit how they make it
Mmm you use Marsala wine not white wine. The filling does not have cinnamon, allspice or whipped cream! What the hell! You also don’t egg wash!
big NO NO NO to the powdered sugar and the raw cornstarch it contains in the cheese and no mention that you need ricotta impastata and that most stoire bought ricotta will not be close to acceptable.
Definitely not Sicilian cannoli
why are you calling it "a cannoli"? It's "a cannolo" and "some cannoli"
@annbarry8851
4 жыл бұрын
"Ri-cah-ta" pissed me off, too.
I like her cooking more than Giada's.i have a hard time watching giada.she seems so pretentious and self centered.
Her cannoli pastry was so thick I could choke eating them. Terrible!
I can't stand hearing A Little Bit. Give us amounts.
@mitziew4367
8 ай бұрын
Look at the recipe in description
Complains ricotta is to watery..... then complains it's too dense. Make up your mind.
@annbarry8851
4 жыл бұрын
The moisture/water in the ricotta makes the shells soggy and ruins the whole thing. If it's too thick, won't fit well into the shell.
HI THERE, GREAT VIDEO, THANKS. IM 80 YRS.OLD, AND I HAVE THIS THING ABOUT RICOTTA CHEESE, I CANT STAND IT, SO I ALWAYS USE SUBSTITUTES LIKE PHILADELPHIA CREAM CHEESE. IT CAN BE EXPENSIVE, BUT I LIKE IT. WHAT DO YOU THINK?
@Ja-rt6lg
Жыл бұрын
Hey! from what I’ve heard people say cream cheese is too sweet and a bit tangy for a cannoli but I don’t see why not try! I think it’ll be good! Also say you try the cream cheese and its not to your liking, you could make a mock ricotta cheese by using Cashews!! Soak the cashews in hot water for a good hour or two, then add the cashews to the blender and add whatever tastes you think belongs in a cannoli like vanilla maybe or cinnamon, etc. I hope this helps!
@lexipro1643
2 ай бұрын
Noooooooooooooooo!! Cream cheese doesn’t belong in cannoli! If you don’t like ricotta you don’t like cannoli! Go eat a cheesecake!