I’m late, I’m late…for a very important date! With all the Thanksgiving shenanigans, I completely spaced what day it was and didn’t have time to post about every Italian’s nightmare — horrible cannoli.
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 percent verbatim from either book.
Despite the fact that I’m Italian, I have never made cannoli. I’ve eaten plenty of them, though, so I know exactly what they’re supposed to be like. Mine definitely did not turn out like “true” cannoli.
The dough, though easy enough to make, was so difficult to work with. In order to get perfect cannoli shells, the dough was to be rolled paper thin. No matter how hard I tried or how long I worked at it, I could not get that stuff to roll out! I’m not sure if it was something I did wrong (added too much liquid, maybe not enough?) or if it’s just a difficult dough. Either way, I decided to try frying them anyway and they just didn’t turn out right. They were too fat and didn’t blister at all. From what I could tell, the taste was right on, but the texture definitely wasn’t (too fat, not crunchy enough, etc.).
I made a traditional ricotta filling (with a little mascarpone to help the texture) and mini chocolate chips. The filling was awesome. So good, in fact, that I was eating it with a spoon in between filling the shells. I guess that made up for the shells being not-so-perfect, but it still wasn’t goon enough for me.
I fully intend to give the cannoli another try, but I think I’ll use a pasta roller to try and get the dough extra thin. Any tips from other Daring Bakers or cannoli makers would be greatly appreciated!
Recipe Link: Cannoli