Homemade Cannoli Recipe with Mascarpone Cream

Ingredients

• All Purpose Flour

  Pillsbury

  1 cup or 124g

• Sugar

  White, granulated sugar

  1 ½ tbsp or 19g

• Cocoa

  Dry powder, unsweetened

  ½ tsp or 0.9g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  ¼ tsp or 2g

• Marsala Wine

  Gambarelli & Davitto Private Stock

  3 oz or 300g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Egg white

  Raw, fresh eggs

  ½ large or 17g

• Semisweet chocolate

  Candies

  2 oz (approx 60 pcs) or 57g

• Powdered sugars

  6 tbsp unsifted or 48g

• Ricotta cheese

  Whole milk

  ¾ cup or 186g

• Mascarpone Fresh Cheese

  Whole Foods Market

  6 oz or 170g

• Powdered sugars

  ¼ cup unsifted or 30g

• 80 Proof

  Grand Marnier

  ½ fl.oz or 50g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Candied Fruits

  Paradise

  6 Tbsp or 300g

Directions

1. Cannoli Shells
2. Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
3. Divide dough into 2 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered) OR roll out into a thin sheet of dough. Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
4. Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
5. Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
6. Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip ends of cannoli shells in melted chocolate. Let set 15 minutes on parchment paper.
7. Mascarpone Cream
8. Mix filling ingredients together.
9. Cover and refrigerate until ready to use (at least a couple of hours).
10. When ready to serve, use a ziploc bag (cut the corner) or pastry bag with 1/2 inch star tip. Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.
11. Let the filling smoosh out of each end of the shells, just a tad.
12. Some people sprinkle powdered sugar on top right before serving or dip the ends into chocolate shavings.
13. Recipe by: Becky (source: https://www.thevintagemixer.com/homemade-cannoli-recipe-with-mascarpone-cream/)

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