Cannoli

Before I begin this post, I have a question… is the word cannoli in plural form? If I were to discuss just one of these pastries would I type cannolo?  Cannola?  It’s a mystery.  My first baking mystery of 2016!  The filling of this Italian pastry was a bit of a mystery to me as well.  I helped cater a New Year’s Day event, and on the menu was cannoli.  I thought making cannoli filling would be a piece of cake, so I left it to the very end.  It turns out that that wasn’t a good idea. The filling was watery, and would not hold it’s shape when piped into the shells.   I strangled as much liquid as I could through a cheese cloth, but the amount that came out wouldn’t even fill a teaspoon.  I then turned to my trusty sidekick known as the internet and found some guidance.  It turns out that adding more powdered sugar only makes it more watery, as the sugar draws out moisture from the other ingredients.  Adding a little mascrapone cheese can firm up the filling nicely.  I didn’t have any on hand, but I did have ground almond flour, so out of desperation I mixed in half a cup’s worth.  The filling was perfect! Firm, yet light, and there was hardly an almond flavor to be tasted. Huzzah!  Oh, and I just solved the great mystery of 2016.  Cannoli is the plural, and cannolo is the singular.  

I got this recipe from Martha Stewart.  It wasn’t overly sweet, and the combination of chocolate chips and orange made it taste light and refreshing.  I cheated a little though and bought pre-made cannoli shells.  I baked everything else from scratch for the party, so something had to give.  Next time.

Hey, here is a photo of my assorted pastries.

Once I figured out how to handle the moisture, making the filling was very easy.  Here’s how to do it… first, squeeze out excess water from the Ricatta through a cheese cloth.  Next, whisk the powdered sugar and Ricatta cheese until light and fluffy.  Mix in the almond flour until combined, and then add the rest of the ingredients (vanilla extract, orange zest, lemon juice, and mini chocolate chips).  Refrigerate for at least 30 minutes.

Fill a piping bag fitted with a large star tip with the cannoli filling.  Use a dough scraper to push down the filling towards the bottom of the piping bag.

From inside a cannolo shell, pipe from the center out on one end and then repeat on the other side.

Voila!