A Baker's Odyssey: Cannoli Recipe

[@Nata_n2010]

Thank you Greg for such an informative and step by step presentation. I would definitely try it since I like cannoli very much.

[@gregpatent]

I'm thrilled with your results. The proof is always how happy your food makes people feel. Many thanks for letting me know.

[@bigtonutz]

nicely done. nice trick at the end with removing of the form and letting it cook longer.I have to give that a try. thankyou for sharing your recipe.

[@makivoitu]

the best looking cannoli youtube BRAVO

[@korana01]

i had problems finding marsala wine here iz zagreb croatia finally i found something that says marsala (sicilia) on the label. i put some cocoa and marsala in dough mixture. it turned nice and dark brown, interesting scent. when i fried it, it turned really nice. the tunnel shape was perfect and pastry was crispy. i followed directions exactly, filled it with ricotta cheese, vanilla, powdered sugar, pistaccio, preserved cherries. my guests said that canollis are delicous

[@gregpatent]

If the tubes are stainless steel, or even if not, use a narrow bottle brush and detergent to give them a good scrubbing with soapy water. Rinse them well and push paper toweling into the tube cavities with the brush to dry dry them.

[@korana01]

Nicely explained, I will try it this weekend! Thank You!

[@laraq07]

I made cannoli shells this morning using your recipe and they turned out very tasty. I just filled a few with sweetened whipped cream as I hadn't planned well enough to buy ricotta. Maybe tomorrow. :) Thanks for a great recipe.

[@gregpatent]

Thank you very much for your kind words. I wish I could find a source of sheep's milk in the U.S. But alas, I make my own ricotta with cow's milk and enrich it with heavy cream. The cannoli in Sicily are fabulous, and I ate one-a-day, pretending they were vitamins. I learned how to make them from 4 Sicilian-American women who were taught by their mothers. Ciao, Greg

[@gregpatent]

Baking the tubes as you suggest will, indeed, dry them out. Good idea. And happy cannoli making!

[@laraq07]

Thank you for the prompt reply. Yes, they're stainless steel. I'll have to get a narrower bottle brush as the one I have is a bit big. I was also thinking that baking them at 200 deg F for 10-15 min would help with drying out the inside as well.

[@gregpatent]

@NickJzlovelygirl A good quick filling is this. Use a food processor to process whole milk ricotta cheese for 2 full minutes. Add sugar and vanilla to taste, and that's it. For 1 pound ricotta, add 1/2 cup powdered sugar and 1 teaspoon vanilla. Taste and add more sugar and/or vanilla. Sounds like a fun project.

[@gregpatent]

Thank you very much for your kind comments. I use a Ciabatta recipe of Craig Ponsford's that appears in the cookbook Artisan Baking Across America and also online on a blog or two. Just google his name and ciabatta. The recipe takes time, but it is absolutely the best!

[@gregpatent]

Good job! Thanks for letting me know.

[@darkangelzephyron]

do you have a recipe for ciabatta bread or some other interesting bread types? i've seen lots of bread recipes online but im really interested how you do it just coz you all ur other dough recipes rock.

[@Amaraxis]

For those of us without a food processor: would you say use a blender or mix by hand? For those without a pasta machine: roll by hand?

[@laraq07]

Great recipe and I have a bit of an off topic question. I found my mom's stash of cannoli tubes (4 sets of 4) stored away at their cottage after she passed away and want to give them a good clean inside and out because they're a bit grungy. Any suggestions of a good way to clean them, especially inside? I don't want them to rust.

[@brandonm1392]

@gregpatent thanks man also is your book in stores and do you have a dvd?

[@pinaygemstone]

I only have cooking marsala wine, can i use that instead?

[@brandonm1392]

when you let it rest should you put it in the fridge or room temp?

[@gregpatent]

@mehnaz01 Easy. You can use a fruit juice (orange is good) or just plain water.

[@pinaygemstone]

whats the exact measurements for everything? if you wont mind pls. Thanks!

[@gregpatent]

@brandonm1392 You should let the dough rest at room temperature. If you want to make it ahead, you can wrap it well and refrigerate it for no more than 1 day, but allow it to come to room temperature before using. Hope this helps.

[@mehnaz01]

what if udont want to use wine...what could be substitue ?

[@gregpatent]

It's ricotta cheese beaten with sugar and vanilla to taste. Full recipe is in my cookbook "A Baker's Odyssey." Glad you like the shell recipe. G

[@gregpatent]

You're welcome. G

[@gregpatent]

@batley1 Sorry to shatter your method, but I learned from 4 Sicilian-American women. All born in Sicily and all learned how to make cannoli from their Sicilian moms. They swear by vanilla. And they lamented not being able to buy sheep's milk ricotta, but we can't have everything. Ricotta is not defined by the source of the milk but by how the cheese is made.

[@gregpatent]

The cannoli video (plus 9 more) are on a DVD that is packaged with my cookbook, A Baker's Odyssey, so that's why I didn't give specific amounts of the ingredients for the cannoli shells. But, here are the amounts you asked about: 1 1/3 cups flour, 2 teaspoons unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 teaspoon salt.

[@gregpatent]

@marmaid2000 You're very welcome. And thank YOU for taking the time to write.

[@gregpatent]

Lacking a food processor, mix the dough by hand or with an electric mixer. By all means roll the dough out by hand; just be sure it's thin enough or shells will be too tough. Do let me know how the cannoli turn out.

[@pinaygemstone]

can i us dry marsala wine? thats all i have in hand.

[@Wahyunulikhwan]

can I use water instead of masala wine?

[@gregpatent]

@aguabranca1 Please explain what you mean by "tube of fridge."

[@gregpatent]

@brandonm1392 My book is in stores and on amazon.com and a dvd is packaged with it. Thanks for asking.

[@gregpatent]

I've not done it, but I'm guessing it'll freeze just fine. I'm assuming you want to cut the shapes first, then freeze? If so, put waxed paper between the shapes and wrap well in plastic then a ziptop bag. I wouldn't freeze the dough for more than 1 month. Thaw completely before unwrapping.

[@gregpatent]

You're most welcome. Please let me know how they turn out!

[@gregpatent]

@pinaygemstone Yes, go ahead and use the dry.

[@pinaygemstone]

@gregpatent thanks for letting me know :)

[@gregpatent]

@fozzyfloww Yes.

[@gregpatent]

@pinaygemstone Yes, you can use it.

[@gregpatent]

No it's not. You should read up on it. Healthier than butter, actually.

[@mehnaz01]

@gregpatent Thanks:) for ur quick reply

[@gregpatent]

@pinaygemstone I wish I could oblige, but I am following my publisher's guidelines. You'll find the recipe and full directions along with the story of how I learned to make cannoli in my cookbook, "A Baker's Odyssey."

[@gregpatent]

Do let me know how they turn out!

[@Sergiobrid1]

What about the filling ? how I make ?

[@gregpatent]

@gavelraps My recipes are copyrighted, so if you want proportions just get hold of a copy of my book, "A Baker's Odyssey." All will be revealed in there.

[@gregpatent]

@pinaygemstone Anytime.

[@mikaellennartsson]

Looks delicious, but seems to be plenty of work as well.

[@paula51855]

no egg????

[@MsSimixx]

@batley1 everybody has different methods of making them they all have different touches, hes trying to show people his way dont come on to his video and just be a hater. if your so bothered by it make a video response with your way, you act like your way is tthe only way let me tell you something its not. if his method works leave it be.

[@gregpatent]

@paula51855 No egg.