Canadian Coffee and Cream Cannoli

Canadian Coffee and Cream Cannoli

Categories:

Pastries
Snacks
Afternoon Tea
Desserts
Yields
8 to 20 cannoli
Prep Time
1 hour 15 minutes (+1 hour of resting time)
Cook Time
15 minutes
Ingredients
For the cannoli
  • 1 ¾ cups (219 g) all purpose flour
  • 2 tbsp (25 g) Redpath® Granulated Sugar
  • 1 tsp (4 g) cinnamon
  • ½ tsp (3 g) salt
  • 3 tbsp (45 ml) olive oil
  • 1 large egg
  • ⅓ cup (80 ml) Marsala or dry white wine
  • 1 egg white
  • 1 tsp (15 ml) water
  • vegetable oil, for deep frying
For the filling
  • 3 ½ tsp (4 g) instant espresso
  • 1 tbsp (15 ml) boiling water
  • 1 ⅓ cups (293 g) ricotta cheese
  • ½ cup + 1 tbsp (60 g + 8 g) Redpath® Icing Sugar
  • 1 tsp (5 ml) vanilla extract
  • ½ cup (120 ml) whipping cream
  • Espresso powder, to garnish
  • cannoli Tubes
  • pastry Brush
  • 3 in (7.5 cm) diameter cutter
  • large pastry bag
  • ½ inch (1 cm) plain or star pastry tip
  • cannoli Tubes
  • pastry Brush
  • 3 in (7.5 cm) diameter cutter
  • large pastry bag
  • ½ inch (1 cm) plain or star pastry tip
Instructions
For the cannoli:

Place the flour, Redpath® Granulated Sugar, cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.

With the mixer running, add the oil; mix 1 minute.

In a small bowl, whisk together the egg and wine. Pour into the flour mixture; mix 1 minute.

Switch to the dough hook and mix on medium low until smooth and elastic, about 5 minutes.

Wrap dough in plastic wrap and let rest in the refrigerator for 1 hour.

In a small bowl beat together the egg white and water.

On a lightly floured surface, roll out the dough to a thickness of 1/8th inch (3 millimeters). Cut out circles using a 3 inch (7.5 centimeter) cutter. Re-roll scraps and cut out circles again, until all the dough is used.

Wrap cannoli tubes with a circle of dough and brush with egg white on one edge. Slightly stretching the dough, overlap the edges and press to seal.


Repeat with as many circles as there are tubes.

Fry in oil until golden on all sides, about 2 minutes. Transfer to lined baking sheet and allow to cool for 5 minutes. Slide fried cannoli off the mould. Rinse moulds under cold water to cool and dry thoroughly.

Repeat shaping and frying remaining dough.

Allow shells to cool completely before filling.

 

For the filling:

Place a medium bowl in the freezer to chill for 10 minutes. Fit a large piping bag with ½ inch (1 cm) plain or star pastry tip.

Meanwhile, in a small bowl, dissolve the instant espresso in the water.

Place the ricotta, ½ cup (60 g) Redpath® Icing Sugar, vanilla and dissolved espresso in the bowl of a food processor or blender; blend until smooth. Transfer to a large bowl.

Place the whipping cream in the chilled bowl and using an electric mixer on medium speed, whip to soft peaks. Add the remaining 1 tablespoon (8 grams) of Redpath® Icing Sugar and beat to firm peaks.

Gently fold the whipped cream into the ricotta mixture a couple of times to create a marbled appearance. Chill for 10 minutes.

Place coffee cream mixture into the piping bag. Pipe cream from the centre outwards on both ends of each cannoli shell.

Dust with espresso powder and serve immediately,

 

CHEF'S TIPS
  • Cannoli tubes can be purchased at most baking and kitchen supply stores.
  • If you do not have cannoli tubes, fry dough circles flat and pipe filling in a swirl on top.