Shallow-fried 'cannoli' cookies

"Sister of the Bride" by Lauren Morrill (2023)
BookShop.org: bookshop.org/p...
Amazon Paperback: a.co/d/0Hm4Igt
FREE Kindle Unlimited: a.co/d/eLldI0g
**RECIPE, MAKES 12-14 COOKIES**
1 cup (250g) ricotta cheese (ideally full-fat)
1/4 cup (30g) powdered sugar
1 cup (120g) all-purpose flour
1 tablespoon granulated sugar
1 tablespoon cold butter
1 egg yolk
cold white wine, marsala, or plain water
vanilla
salt
mini chocolate chips
oil for frying
Combine flour, granulated sugar and a pinch of salt. Cut the butter into the dry stuff until it basically disappears. Work in the egg yolk along with just enough wine (or water) to make it come together in a shaggy dough. Cover and refrigerate for at least 15 minutes to hydrate the flour.
To make the filling, mix the ricotta, powdered sugar and splash of vanilla until smooth.
Roll the dough out about as thin as you can get it. Punch it into rounds the size of medium cookies - a juice glass works well.
Heat about a centimeter of oil in a pan and fry the rounds in batches until golden grown and crispy. Drain and cool on a rack.
Don't top the pastries with cheese until right before you eat or they'll go soggy. Smear or pipe cheese mixture onto each round and top with chocolate chips.

[@aragusea]

"Sister of the Bride" by Lauren Morrill (2023) BookShop.org: bookshop.org/p/books/sister-of-the-bride-lauren-morrill/20273985 Amazon Paperback: a.co/d/0Hm4Igt FREE Kindle Unlimited: a.co/d/eLldI0g ***RECIPE, MAKES 12-14 COOKIES*** 1 cup (250g) ricotta cheese (ideally full-fat) 1/4 cup (30g) powdered sugar 1 cup (120g) all-purpose flour 1 tablespoon granulated sugar 1 tablespoon cold butter 1 egg yolk cold white wine, marsala, or plain water vanilla salt mini chocolate chips oil for frying Combine flour, granulated sugar and a pinch of salt. Cut the butter into the dry stuff until it basically disappears. Work in the egg yolk along with just enough wine (or water) to make it come together in a shaggy dough. Cover and refrigerate for at least 15 minutes to hydrate the flour. To make the filling, mix the ricotta, powdered sugar and splash of vanilla until smooth. Roll the dough out about as thin as you can get it. Punch it into rounds the size of medium cookies - a juice glass works well. Heat about a centimeter of oil in a pan and fry the rounds in batches until golden grown and crispy. Drain and cool on a rack. Don't top the pastries with cheese until right before you eat or they'll go soggy. Smear or pipe cheese mixture onto each round and top with chocolate chips.

[@starsn7974]

Idk if this is a bug but I only see 25k views but 76k likes!

[@Anewevisual]

Slay! Go lauren

[@hillaryclintondidnothingwrong]

Fundraise for Lauren to get braces next lol

[@hereisalex]

Would almond flour ruin these? I'm contemplating a keto-friendly version

[@jackthomas3483]

@@hillaryclintondidnothingwrongrude

[@TeslaPixel]

Even the cookies don't escape the white wine treatment

[@jamesg90]

Tbf, conventional cannoli shells typically use wine as well.

[@xanderkruger4904]

twenty, YES, twenty bottles of white wine

[@RedHillian]

I'm always entertained to see how you're going to segue into your sponsor reads, but using the slot for Lauren's book like this is smooth, unanticipated, and delightful. Thank you Lauren!

[@folasade7433]

I very time she’s dropped a book he’s always slipped I. It into a vid.

[@wobblysauce]

If you want an ad spot you are going to have to make something while I film it.

[@grabble7605]

'I promote my wife's books and she gives my recipes cameos in them.' Couple goals.

[@rana3othman]

Please tell Lauren her hair looks incredible in this video. And CONGRATS on the book release!

[@mfmjr4]

​@@Zach0451wow dude

[@niko1even]

​@@Zach0451tf?

[@CesarLopez-rs1vg]

@@Zach0451bro 😭😭😭

[@isnalee]

LMAO @@Zach0451

[@MonocleTopHats]

​@@Zach0451Man I hate how ppl use the Karen meme as a thin excuse to be out and out shitty. Lauren's hair looks great here you're literally insane.

[@paulasimson4939]

This episode had it all - great recipe, Lauren was front and centre (a delight watching a real person making an approachable recipe) and a book recommendation (bought it on Amazon).

[@turquoise7817]

i like the implication that adam is not real.

[@takimi_nada]

@@turquoise7817 your comment made me audibly snort, thank you

[@desk-kun]

@@turquoise7817my favourite fictional character

[@robert-janthuis9927]

No, Adam is simply a character in Lauren's book.@@turquoise7817

[@Radian628]

@@turquoise7817 yeah he's not real, he's just a character from YTPs

[@CookinWithSquirrl]

I love this concept. Wegman's sells a cannoli "chips and dip" kit where you get these little triangles of cannoli chips and a big tub of sweetened ricotta filling to dip into. Well done to you both.

[@theb.a.r.strategy7254]

Love Wegmans. Recently moved to a place with none and I'm so sad

[@CookinWithSquirrl]

@@theb.a.r.strategy7254 agreed. They are a top shelf grocery chain imo. The cheese counter alone is worth the trip. Sorry to hear that you no longer have access.

[@BN1960]

Top tip: Roll the pastry between 2 sheets of baking paper - saves all the mess of flour and doesn't add flour to the dough either 😀

[@eduardorodriguez4899]

That's a damn good tip

[@bloothechronosapien4288]

That's how I make corn tortillas

[@insecurecow4419]

i love the way yall incorporate each others careers into your content 🥰

[@Pkron]

I've always thought that cannoli would be better with a higher filling-to-pastry ratio. This looks awesome.

[@blaizecramer6052]

Literally my thoughts as well

[@blaizecramer6052]

That’s why some people make the filling as a dip, and then fry the dough like chips to eat with it

[@calvinouellette4545]

Really? I mostly find it’s a little more filling than needed for the amount of pastry. I love them all though haha that certainly isn’t a complaint

[@HoNow222]

Lol you never saw a real sicilian cannolo then

[@MrJahka]

I don’t understand this comment because this has less filling-to-pastry than a normal cannoli tho?

[@Izandaia]

"Tries not to fall in love with her childhood best friend." And I'm sure she will be utterly successful at that task in this *romance* novel.

[@CheesecakeMilitia]

Love a Lauren-led episode!

[@EvilCoffeeInc]

A great trick for making crumbly dough I recently discovered from Chef John is to freeze a stick of butter, and then grate it into your flour. Super fast and easy, and you don't have to mess up the flour as you add your butter.

[@karthikhari8151]

Lauren cooking and a new book from her to gift to my girlfriend is a treat! Plus she really embodies the cooking spirit most of us have lol

[@eksoskel1191]

Really like the idea of having Lauren doing the on-camera making of. Really gives a better sense of what it would/will look like when I try to follow the recipe as someone with less practice in the kitchen, and certainly without Adam's experience with the exact recipe he's been developing for however many test runs before the video shoot. Could be neat to even try a format focused specifically around that, to see what the difficult parts of a given recipe are for those of us with more normal kitchen skill levels!

[@thomasr730]

the fact that Adam has more on screen cooking experience doesn't mean Lauren has less, for all we know Adam started cooking when his KZbin career started and Lauren is cooking since she's 18 years old

[@eksoskel1191]

@@thomasr730 True that I don't know that, but I'm inferring it from watching her in this video, and what she's said in the podcast.

[@krankarvolund7771]

@@thomasr730 I immediately had the impresison of someone not really that used to cook when I saw her in the video. Not a bad thing, just an observation, when you have lots of experience in the cuisine, you tend to move and act faster, even if it's a new recipe ^^

[@MaximusChivus]

​@@thomasr730 He has actually cooked well before his KZbin career. He's mentioned his parents teaching him to cook when he was a kid and cooking as an adult before doing KZbin

[@maxeddis1138]

I love the consistent practicality and lack of pretentiousness in your recipes. I like this thing, it's hard to make, here's a way to make a similar thing realistically. I bought the metal cannoli forms for frying them 2 years ago and haven't worked up the commitment to making them. These I will make with ingredients I already have tonight. Thanks!

[@jackieknits61]

I'm so glad you are supporting you spouse's writing career. We all could use a bit more romance and laughter in our lives. I will be looking for the book in my local library. And if they don't have it, I will request it.

[@settingsunrises]

I saw this, realized I had everything for it, and just finished making it. Y'all these are SO GOOD. I'm currently snacking with the wine I used to make them and it feels FANCY.

[@spicerack4397]

Living in Ft. Worth it's impossible finding a cannoli, unlike my NYC living days decades ago. Will be trying these out real soon. Thank you.

[@grlnexdoorable]

I'm from "'roundabout there" as we say and I concur. If you DO find a canolli it's INVARIABLY stale.

[@giratina6665]

Literally yesterday the only good italian ice café in my area had to close which was my supply of cannoli. This video is a great coincidence for me!

[@JudyCZ]

I love how doable your recipes are. This is just the perfect balance of achievable yet impressive.

[@danielleschmidt2954]

I'm so happy for both of you and wish Lauren lots of luck with her new book. I so wish I could help support her, but my budget is incredibly tight right now. But I am sending well wishes and good vibes to her! ✨️

[@Teauma]

I would 100% go lemon zest, or maybe orange zest if it's winter! Great recipe thank you

[@quacky1874]

Some citrus is very much my memory of these.

[@galloe8933]

Actually a little thankful for Lauren there, helped out a lot.

[@griffinhunter3206]

i love how you and lauren casually and humbly support on e anothrt

[@santiagoandresrodriguespre5114]

Just love the fact she made the video and he narrated it

[@jenniferf1518]

Congratulations on the new book Lauren!

[@musicandflowers14]

Adam doing an ad for his wife's book is the CUTEST thing I've ever seen! 😍

[@bakerzermatt]

Cool idea, this looks easy! To get more of a Sicilian vibe, it would be cool to cover half the cookies with crushed pistachios instead of chocolate.

[@mrunderscorecool]

The whole time he was doing this I was thinking to myself "when's he going to put in the pistachios?" looks like an excellent recipie regardless

[@unit--ns8jh]

Yesss, we need even more Lauren 🙂

[@DarthSonik]

Congrats Lauren. Best wishes for the book. 🤩

[@misfitwookiee3177]

My Love is an aspiring YA novelist with similar dreams as Lauren. Adding to my Wish List, and ordering when I get my disability! Cheers to you both from Barstow!

[@Angel-nl1wy]

Lauren book plugs are my favorite genre of Adam videos

[@juju-been]

I love when you film lauren making stuff ❤

[@victor-oh]

So cute of Adam to make an out of schedule video just to promote his wife's book

[@susanpilling8849]

Thanks for this. I've been craving cannoli but don't have the moulds. This looks much more possible and less messy. Good luck to Lauren's new book.

[@allyourgardeningneeds]

This was cute at every piece

[@chezmoi42]

What a delicious way to celebrate the arrival of Lauren's book!

[@etcetera662]

Congratulations Lauren!

[@DecayingReverie]

Congratulations on the book release Lauren!

[@OriSnori]

I love Lauren! Lauren, congrats on your book release!

[@UBI_NOW]

Lauren cooking is a treat! 💞👍👍👍

[@merkoo7]

What are the odds! I made your strawberry galette (with apples instead) today and this looks a lot like it. I kinda failed since my dough fell apart and I didn't have enough apples, but it's tasty anyways.

[@saboo480]

I had no idea Lauren was a writer. That's awesome!

[@stephaniewaldhart6280]

Hell yeah ordering the book now. If she writes anything like she “ I’m going to enjoy very much.

[@hollystefan9816]

Just when I thought I couldn't love AR anymore turns out his wife writes my favorite kind of novels!

[@phileinstein485]

Love to see Lauren winning !

[@fatcat22able]

Really digging the cover art on the book :D

[@sethbot5]

Recipe videos are my favorite content you create.

[@josh8215]

Congratulations on the book Lauren! I hope it does well.

[@nicolle2126]

Wow congrats on the new book Lauren!!

[@WWILLOH]

A good idea for scrap dough: fry it up in the oil as well and use the extra filling as a dip for a cannoli cheese dip!

[@chezmoi42]

Yep, there's nothing better than scrap dough. I bake up my pastry bits sprinkled with sugar & cinnamon, or sometimes with grated cheese and pepper.

[@MaximusChivus]

Yep! I do something similar with pie dough, I always end up making too much filling, so I reroll the excess dough into sweet crackers and dip them in the excess filling

[@kelleyforeman]

I loved Lauren's last book! I'll have to read this one, too!

[@AlexTenThousand]

Given that we're in the argument for fried biscuits, you should look up Cartellate, a Christmas fried biscuit from Apulia, usually glazed with either honey or vincotto, a reduction of non-fermented grape must.

[@BrainStewification]

Not just from Apulia! My father's family is from various parts of southern Italy (Bari and Sicily, mainly) and we make these pin-wheel shaped every Christmas, and coat them in a pan of honey and wine mixture. It took me years to discover the correct spelling as the Italian American pronunciation has so much dialectical shift that it is pronounced more like catadad.

[@haldreamt]

Go Lauren!

[@jdub1371]

Oh man, that Calabro ricotta is good stuff. I’ve been known to spoon some into a dish and top it with cinnamon & sugar for dessert.

[@meganwalker27]

Came for the recipe to cook the cannoli cookies, leaving excited for the rookie nookie book!

[@Tomahawkist_]

i didn't expect an episode with lauren, but i am not opposed to it

[@damie9412]

Lovely video, always supporting!

[@wylanvallotton4462]

I didn't know she's an author! That's amazing!

[@lechelechuza6852]

Lauren writes books?! That's so cool!! Congratulations 🎉❤

[@dhgprecision]

THIS is the Adam Ragusea content I'm here for: focuses on one innovative cooking method and gets straight to the point.

[@aphmaple2348]

yeah go lauren!

[@iba388]

i love that Adam supports Lauren's writting carrier 💟

[@annechenlowey7462]

Good cookie - and great addition of the Bookshop listing! I love being able to support independent bookstores while supporting authors. The only time I don't use the Bookshop website is when the author has an independent website (those sales tend to be the ones where the author gets most of the money instead of a publisher who may or may not deserve a cut)

[@Jeff-ye6so]

very clever, I always find deep frying to be burdensome and it'd be a waste to buy and store cannoli forms for just one recipe, but shallow frying small rounds eliminates these problems!

[@JoeWDye]

when are we getting more audiobooks of Lauren Morrill's books?

[@TashJansson]

go Lauren!

[@artemkras]

That's the best ad I've seen on KZbin.

[@sheilam4964]

Go Lauren 😊

[@khdayskh1314]

This vid came at the perfect time. I've had a whole pack of ricotta i accidentally bought and wanted to try cannoli but didn't have the molds to fry them!

[@FutureCommentary1]

My library has 5 of her books. I'll wait for them to add this one to their collection.

[@eduardorodriguez4899]

I has hoping a smooth transition like "these canolli are as fancy as Sister of the bride, sponsor of this video"

[@sophiestrano]

This is ingenious and I need to try this immediately

[@RealRaizo]

I love it when Adam literally just gets sponsored by his wife.

[@longschlongsilver7628]

Lauren reminds me of my sister a little bit

[@wizchrills2889]

I appreciate you supporting your wife

[@user-bj5gw1ne9s]

I feel like i can make this without looking up the ammounts, gonna try it

[@kennethgreer]

More Lauren videos!

[@nathanlonghair]

This is a great idea! ☺️ I think I would use mascarpone instead though (or a mix), if for nothing else than presentation for a fancy dinner

[@BLenz-114]

I don't know what you're doing behind the scenes, of course, but a cheap, pistol-grip style infrared thermometer is a FANTASTIC cooking tool that I always use to know the temp of frying oil. And they're pretty cheap, $10-20. BTW, the correct temp for most frying is good old 350F.

[@ProcrastPerfection]

Lauren is so cute ☺️

[@Aleph-Noll]

so cute

[@Rob-hh1ix]

First time I didn't skip the ad.

[@rickatsley4810]

Wow, a recipe!

[@user-cc3ip2sd4w]

Theres a variety of ricotta called impastata that is sweeter due to whey solids and is blended to a silky texture. Source: have made it for ten years at an italian dairy plant. The whole milk version is very dense, and lower moisture and higher fat than whole milk ricotta we make.

[@amandajane5670]

You guys are the cutest🥹 I love love haha I want to try these for my annual girls weekend trip in November! Obviously I may need to do a test round (or two) thanks for sharing the recipe and idea!

[@Ranwa90210]

Someone's Italian grandmother just felt a disturbance in the force. 🤣🤣🤣

[@allanjmcpherson]

Was this just an excuse to plug Lauren's book? I'm not upset, just amused

[@yarden-zamir]

I like Lauren

[@JohnHausser]

Crazy traditionalist Italians are Entering the chat Adam is courageous

[@antoniofalchi5570]

I'm honestly very often embarassed by my fellow Italians. They cannot comprehend anyone wanting to cook in a different way from our tradition. Let alone when someone accidentally calls a neapolitan ragù a bolognese ragù. They go apeshit

[@HoNow222]

Here I am lol No seriously, I honestly have no complaint except I still struggle with American pronunciations of Italian foods. Every time I hear Ricotta said like that I die. But it's my problem, I know.

[@rebeccacron8614]

Check out cannoli chips and dip! All the flavor, no piping the filling. Super easy and great for parties.

[@jmunt]

this is one of those genius things that seems so obvious in hindsight

[@zaep2791]

Whenever I see the white wine bottle come out, I always go to the Robot Chicken classic... "White Wine. F*CK yeah."

[@olge1355]

great video, that is what I subscribed for.

[@lialowe266]

Can't wait to try these!!!

[@frankwu4747]

Hey Adam, you should consider investing in some cooking chopsticks! They work just like tongs, except their thinner and more versatile! Plus, learning how to use chopsticks is useful in all sorts of applications!

[@GiuseppePipia]

Basically you made cannolo scomposto, dismantled cannolo. Pretty good too!

[@drakedbz]

White wine is Adam's "Frank's Red Hot". He puts that shit on everything.

[@jz9189]

Nice plug