Daring Bakers November Challenge: Cannoli
Inside out pie, that's what a cannoli is. A light crispy shell filled with a sweet creamy filling, bursting apart in your mouth. One of the most perfect desserts.
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives . She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book. If you want her recipe just drop on over to her blog. Thank You Lisa for picking such a delicious challenge.
2 Tablespoons cold butter cut in small pieces
about 1/4 cup Sauterne
1 egg white, slightly beaten.
Oil for frying
Ricotta cheese filling
1 lb ricotta cheese
1 /12 cups powdered sugar
2 teaspoons vanilla
1 cup whipping cream whipped
Whirl ricotta cheese in food processor until smooth and creamy. Beat in the powdered sugar and vanilla, fold in whipped cream. Cover and chill for several hours.
If you like stir in:
1/4 cup finely chopped chocolate
1/4 cup each finely chopped candied citron and candied orange peel.
Fill cannoli shells just prior to eating, do not pre fill or the shells will loose their crispness.