Holy Canoli!

For today’s sweet treat I want to take you to beautiful Italy. To Sicily to be exact. ‘Cause these little fellas are a Sicilian tradition –  crunchy (deep-fried) canoli with a cappuccino and stracciatella cream filling.

Three canoli with cappuccino stracciatella cream filling

Canoli with cappuccino and stracciatella cream

Don’t get me wrong here. I know that my canoli cream filling is nowhere near the original one which consists of ricotta cheese, chocolate chunks and (sometimes) even candied fruits.  I gave it a little twist with some stracciatella flavoured cappuccino powder.

Canoli with the stracciatella flavoured cappuccino powder

And now let’s talk about the real stars – the canoli shells. In case you are as unfortunate as me and can’t buy them, you have to deep-fry them. Yes! I said deep-fry! My brain should have screamed red alert all over. Since I am the one who burns herself on the oven and flatiron on a regular basis.

Surprisingly, nothing went wrong. Except that my kitchen smelled like a chip shop and my mother thought I had burned my dinner (It wasn’t my dinner but one or two shells).

empty canoli shells

Empty canoli shells and three with cream filling
So, if a clumsy fellow like me is able to deep-fry some canoli shells, you can possibly try it yourself. Here is my recipe:

Rezept drucken
Canoli with Cappuccino Stracciatella Cream
Prep Time 40 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
For the canoli:
for the cream:
additionally:
Prep Time 40 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
For the canoli:
for the cream:
additionally:
Instructions
the canoli:
  1. Sift flour, sugar, salt and cinnamon into a bowl. Cut the butter into pretty small pieces and combine the dry ingredients with it until its crumbly.
  2. beat the eggs once or twice. Add the egg and the marsala to the mixture and form a dough ball. Wrap the dough into clingfilm and put it into the fridge for 30 minutes. (If the dough is too sticky, add a little bit of flour)
  3. Roll out the dough (it's quite flexible) until it is very thin (less then an inch). Use a round cookie cutter or a glass to cut out circles ( the circles should be about 3 inches in diameter)
  4. Dust the canoli tubes (or cannelloni) with flour. Fold the cut dough around the tubes and secure the edges with some a bit of the egg yolk.
  5. Heat the oil in a deep-frying pan and fry the canoli until golden brown. Use a skimmer, tongs or anything suitable (except your bare hands) to get the canoli out. Let them cool down on paper towel.
the cream:
  1. Mix ricotta, mascarpone, creme fraiche, cappuccino powder and chocolate shavings togehter until well combined. But don't stirr to often, otherwise you will get a runny mess)
  2. Fill the cream into a piping bag with a big round tip. Remove your (makeshift) tubes from your canoli and pipe the cream into them. Add some powdered sugar for the final touch.
Recipe Notes

Man kann die Cannoli einige Tage vorher zubereiten und frittieren. Die Füllung sollte aber erst kurz vor dem Verzehr hineingegeben werden, dann bleibt die Cannoli länger knusprig.

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Close-up of one canoli with the cappuccino and stracciatella filling

With this in mind,

Have fun trying frying!