Cannoli with Gianduja Cream and Lemon Goat Cheese Cream

Recipe from What's For Lunch, Honey? 

Lidisano’s Cannoli
Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes

Ingredients

For cannoli shells
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons (28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg white 
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
Icing sugar, to dust

Method for shells

  1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

  2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

  3. Oil the outside of the cannoli tubes. You only have to do this once, as the oil from the deep fry will keep them well oiled. Roll a dough oval from the long side. If square, position like a diamond, and place tube/form on the corner closest to you, then roll around each tube/form and dab a little egg white on the dough where the edges overlap. Avoid getting egg white on the tube, or the pastry will stick to it. Press well to seal. Set aside to let the egg white seal dry a little.

  4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

  5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly. 

  6. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan.

  7. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

  8. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Pasta Machine method:

  1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through.

  2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them. 

  3. Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:

  1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).

  2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

Ingredients For Gianduja Cream

120g Nutella cream (or any other chocolate-hazelnut paste)
60g mascarpone
1 1/2 teaspoons brandy
120 ml heavy cream

Method for Gianduja Cream

  1. In a medium bowl, beat the chocolate-hazelnut paste with the mascarpone and brandy using an electric mixer at low speed until smooth.

  2. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Fill the cream into a piping bag then refrigerate for 20 minutes. 

Ingredients For Lemon Goat Cheese Cream 

450g ricotta, hung overnight
60g mild goat cheese
60g fine sugar
zest of one lemon
1/4 teaspoon cinnamon
1/2 teaspoon Limoncello

Method for Lemon Goat Cheese Cream

  1. Beat together ricotta, goat cheese, confectioners sugar, lemon zest, Limoncello and cinnamon in a bowl with an electric mixer at medium speed for approx.1 minute until everything is smooth.

  2. Transfer to a piping bag and refrigerate until required.

ASSEMBLE THE CANNOLI:

  1. When ready to serve, fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
  2. Dust generously with icing sugar.

Serving Tip:
Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with icing sugar and/or drizzles of melted chocolate if desired.