Sometimes you just need a bite-sized bit of cannoli.
Between Lexington and Pensacola, we have many nice restaurants and some decent bakeries. However, there isn’t a North End within an hour’s drive. While I didn’t go to Boston regularly when I lived in New Hampshire, it was nice to know it was an option. Drive down for the afternoon, walk the city, and end the day with a treat from Mike’s Pastry. *Sigh*
So, for now, these mini cannoli cups will have to be my replacement. I think they’ll do.
The original post from June 2017
Cannoli are a perplexing dessert for me. I do like them, but whenever we are at a restaurant that serves them, more than likely there is another dessert that tempts me more. Perhaps it’s a dish of salted caramel gelato or a slice of limoncello cake on the menu, either of which would win the dessert battle. There are just so many delicious desserts that sometimes you need to stack rank.
That’s not to say that I don’t like cannoli. Two years ago I made a homemade version with a twist: Deconstructed Cannoli. It delivered almost all of the flavor of cannoli with a different presentation. I have yet to make true cannoli for one simple reason: the shell is supposed to be deep fried.
As regular readers know, I’m not a huge fan of fried foods. At home I’m even less a fan because not only do you fry the food but also your home smells like frying oil for days. Blech!
Constructing “cannoli” at home
I’ve been thinking about cannoli lately and wondering how I could get closer to the actual flavors of it. The deconstructed version used broken waffle cones, which had a fine texture but were missing something in their flavor profile. What I discovered is that the missing taste is marsala. Yep, that wine that is a key part in a number of Italian entrées also gives cannoli shells their signature taste. Next, all I had to do was figure out how to bake the shells.
By converting the shells into cups, my mini muffin pan could be the baking vessel for these treats. None of the frying, all of the flavor and crispness! For those who prefer shells covered in chocolate, the cup edges also can be dipped and coated. (Although I didn’t do it, for choco-holics, the entire cup could probably be covered in chocolate. . . Just saying.)
- Cups
- 1 cup all-purpose flour, plus more for dusting work surface
- 1-1/2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- Pinch salt
- 2 tablespoons unsalted butter, melted
- 1 egg white
- ¼ cup marsala*
- Filling
- 8 ounces whole milk ricotta
- 1/2 cup powdered sugar
- 1 tablespoon almond liqueur
- 1 cup semi sweet chocolate chips, optional
- Minced almonds or sprinkles, optional
- Combine flour, sugar, cinnamon, and salt in a stand mixer on stir.
- Add melted butter, turn to speed 2, and mix until butter is well distributed, about 1 minute.
- While mixing add egg white, and mix for another minute.
- Add marsala slowly, about a tablespoon at a time, until dough begins to form a ball.
- Wrap in plastic wrap, and refrigerate for an hour.
- Combine ricotta, powdered sugar, and liqueur in a bowl, and whisk to combine.
- Cover and refrigerate for 30 minutes or more.
- Preheat oven to 400.
- Roll chilled dough out on a lightly floured surface (dusting top of dough also) to about an 1/8-inch thickness.**
- Cut into circles using a 2 1/2-inch round biscuit cutter (or glass of similar size).
- Place rounds in an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin cup.
- Bake for 10 minutes.
- Transfer to a wire cooling rack.
- If desired, dip cooled, inverted cannoli cups in melted chocolate, then almonds or sprinkles. (If adding chocolate, refrigerate cups to set chocolate before filling.)
- Fill each cup with a tablespoon of ricotta mixture.
- Refrigerate or serve immediately.
- May not need to use all of the marsala. I used about 3 of the 4 tablespoons.
- Thin dough is key to producing crisp cups.
