Sicilian Cannoli Cooking Class

Cannoli Shell

12 oz Italian 00 Flour
1 oz Sugar 
0.1 oz Salt  
0.1 oz Cinnamon 
2 oz Lard 
2 oz Whole Egg 
4 oz Marsala 

Egg Wash 
Dusting Flour 

Filling

32 oz Ricotta Impastata
Orange Zest (1 Orange) 
0.1 oz Salt 
0.05 oz Cinnamon 
0.3 oz Vanilla
12 oz Powdered Sugar

Make the Shells
1. Stir flour, sugar, salt and cinnamon together in a mixing bowl.

2. Add the lard and work in with paddle attachment until resembles coarse wet sand.

3. Add the egg and Marsala, mix until and dough is formed. Knead on a workbench until smooth. Cover and let rest for 15 minutes at room temperature.

4. Roll out the pastry into a sheet about 1/16 in. thick. Cut into 3.5-in. circles.

5. Roll the circles around cannoli tubes. Where the edges of the circle overlap, dab some egg wash and press firmly to seal.

6. Deep-fry at 375°F (190°C) until golden brown. Cool for a few seconds, and then carefully slip out the tube. Cool completely before filling.

Make the Filling
1. Add all ingredients to a stand mixer or food processor, mix until light and smooth.
2. Fill a star or plain tipped pastry bag. Fill cooled cannoli shells on each end. Dip ends in mini chocolate chips or chopped pistachios and dust with powdered sugar if desired.

Whats included?:

• All ingredients needed (pre-measured)*
• Set of 4 Cannoli Forms (Tinned Steel, reusable)
• 3.5″  Round Cutter (Stainless Steel, reusable)
• Disposable Pastry Bag
• Star Pastry Tip (Stainless Steel, reusable)
• Full Recipe and instructions (upon pick-up)
• Private link to video instructions (upon pick-up)
• Unlimited follow up questions and support. 

*Not Included, but will/may be needed:

• Rolling Pin, or Pasta Maker (manual or mixer attachment)
• Hand Mixer, Stand Mixer or Food Processor  (optional)
• Rubber Spatula or Heavy Spoon
• 2 Quarts Vegetable Oil (or any flavorless oil)
• Deep saute pan, pot or deep fryer. 
• Metal folding steam basket (optional)
• Metal Tongs (optional)
• Garnishes, Pistachios Chocolate chips etc
• Powdered sugar for decoration

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