How to Make the Best Cannoli with Alex Guarnaschell | The Best Thing I Ever Made | Food Network
If you're gonna cook at home and you're gonna take the time to do it, I say you gotta make a cannoli... like, now. - Alex Guarnaschelli
Subscribe ►
Get the recipe ►
Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Homemade Cannoli
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 30 min
Prep: 45 min
Inactive: 30 min
Cook: 15 min
Yield: 24 cannoli
Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting
Directions
For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
Cook’s Note
If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#BestThingIEverMade #FoodNetwork #HomemadeCannoli
[Video title]
[Video URL]
Cannoli
How to make Cannoli from scratch.
Learn how to make homemade Cannoli shells in today's video!
Making Cannoli shells can be a labor of love, and the results are so worth it!
Ingredients:
2 1/2 cups all-purpose flour (11.25 oz, 318 grams)
2 tbsp granulated sugar (0.88 oz, 25 grams)
1/4 tsp salt
2 large egg yolks slightly beaten
2 tbsp butter softened (1 oz, 28 grams)
2/3 cup dry white wine or Marsala wine (156 ml)
Grab the full recipe below:
Thanks for watching!
Follow me:
Instagram:
Facebook:
Pinterest:
soundtrack:
Cannoli Recipe
This traditional homemade cannoli recipe has a crisp flakey shell and a creamy luscious ricotta filling. No need to find an Italian bakery when you can make these at home!
RECIPE:
These delicious Italian cannoli are one of my favorite things to eat. I love that creamy ricotta filling paired with the crispy fried shell. You can add candied fruit, chopped nuts, or chocolate chips to the filling but either way it’s going to be great! Let me know in the comments what your favorite filling is!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
The Best Homemade Cannoli Recipe
Learn how to make delicious Sicilian style homemade cannoli’s that are stuffed up with an amazing sweet sheep’s milk ricotta cheese. Subscribe ►
Cannoli’s are Sicilian, they were founded in Sicily and everyone knows them as such. There is an incredible history behind it stemming back all the way to 800-1100 ad. During the Arabic rule of the island, the kind had quite a few concubines that would make him amazing foods and desserts. Of those desserts was a cylinder-shaped pastry filled with ricotta, almonds, and honey.
Ingredients for this recipe:
For the Filling:
• 800 g sheep’s milk ricotta or 3 cups
• 300 g sugar or 1 ½ cup
• 250 g mini semi-sweet chocolate chips or ½ cup
For the Shells:
• 250 g 00 flour or 1 ½ cups
• 20 g sugar or 1 ½ tbsp
• salt 3 g
• 1 tsp cocoa powder 2 g
• 25 g lard or 1 tbsp
• 45 g eggs = 1 egg, whisked + 1 more separate
• 50 g marsala wine or ¼ c
• 8 g white wine vinegar or 1 tsp
Serves 25
Prep Time: 45 minutes
Rest Time: 1 hour
Cook Time: 5 minutes
Procedures:
1. Filling: Add the ricotta cheese to a chinois or a strainer lined with cheesecloth and place it over a bowl and in the refrigerator to drain excess liquid for at least 2 hours or overnight.
2. Remove the ricotta and place it in a stand mixer with the paddle attachment and whip on low speed while slowly adding in the sugar.
3. Mix until the cheese is smooth and then fold in the chocolate chips until they are completely mixed in. Refrigerate until ready to use.
4. Shells: Sift together the flour, sugar, salt and cocoa powder into a large bowl.
5. Add in the lard, egg, wine, and vinegar and mix by hand until combined, about 2 minutes.
6. Transfer to a clean surface dusted with flour and knead the dough for 10-15 minutes.
7. Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.
8. Remove the dough and place on a clean surface dusted with flour and roll it out until it is about a ¼” to 1/3” thick.
9. Using a 1 ½” diameter circle round cutter, cut as many rounds as possible out of the dough as possible, which will make about 20-25.
10. Roll each round out until they are about 5” to 6” in diameter, be sure to dust with flour were needed to avoid any sticking.
11. Whisk 1 egg together in a bowl and set aside.
12. Wrap each rolled out dough round around a metal cannoli cylinder and rub a little whisked egg onto the end of the cannoli dough and wrap the other end over top and gently press to secure. Repeat until all of the cannoli shells are prepped.
13. Fry in oil at 350° for 1 to 2 minutes or until browned. Set aside to drain on paper towels or a rack on a sheet tray.
14. Once they are cool, remove the shells from the metal cannoli cylinders.
15. To Stuff: Take the filling out of the refrigerator and add it to a piping back with no tip.
16. Once the filling is in there use scissors to cut off the end of the piping bag, which is about a ½” up from the tip of the bag.
17. Generously stuff each cannoli shell using the filling in the piping bag. You will have to pipe on one side then turn it to pipe in the other side.
18. Generously sprinkle on powdered sugar and serve!
Chef Notes:
Make-Ahead: While best served and eaten within a few hours of making them, you can make these up to 1 day ahead. Keep refrigerated until ready to serve.
How to Store: Place covered in the refrigerator for up to 3 days. They will also freeze well covered for up to 2 months. Thaw in the refrigerator for 1 day or until softened.
You can re-roll out the dough to make even more cannoli shells.
Make sure to not form the dough around the cannoli metal molds so that it is hanging over the edges or else it will cook over and will ruin when trying to release them from the metal mold.
You should get fried air pockets in the cannoli shells when frying them.
Some Sicilian variations of the filling include thickened cream with milk and cornstarch, but this is not authentic.
You can also use milk or bittersweet chocolate chips.
Another very classic addition to adding to the filling is citron.
Northern Italy most often uses whole milk ricotta while Southern Italy and Sicily use sheep’s milk ricotta.
When kneading the dough think of pasta, it’s the exact same technique and takes the same amount of time.
There will be some filling leftover which is perfect for dipping graham crackers in!
Eggless Cream Roll Recipe without Mold |Bakery Style Cream Puff Pastry Recipe|How to Make Cream Roll
Welcome to Cook With Jiya
Eggless Cream Roll Recipe without Mold |Bakery Style Cream Puff Pastry Recipe| How to Make Cream Roll
---------------------------------------------------------
Ingredients :
For Dough -
Salt 1/2 tsp
Water 1/3 cup or 80 ml
Unsalted butter 1/2 cup or 120 gram
All purpose flour 1 cup or 160 gram
For Cream -
Unsalted Butter 1/2 cup or 120 gram
Powdered sugar 1 cup or 150 gram
Salt 1/4 tsp
Vanilla Essence 1 tsp
2-3 tbsp milk
For mold-
Foil paper and butter paper
----------------------------------------------------------
#creamrollrecipe #creampuffrecipe #egglesscreamroll #cookwithjiya #indianbaking #indianbakerygoods #indianbakery #bakerystylecreamroll #creamrollathome #howtomakecreamrollathome
Please like, share this video using below link :
Please subscribe to my channel Cook With Jiya for more easy home made recipes .
Please follow me Social Media :
@cookwithjiya
@cookwithjiya
Music - Epidemic Sounds
How to Make Alex's Homemade Cannolis | The Best Thing I Ever Made | Food Network
Subscribe ►
Get the recipe ►
Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Homemade Cannoli
Recipe courtesy of Alex Guarnaschelli
Total: 1 hr 30 min
Prep: 45 min
Inactive: 30 min
Cook: 15 min
Yield: 24 cannoli
Level: Intermediate
Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting
Directions
For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
Cook's Note
If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#BestThingIEverMade #FoodNetwork #HomemadeCannoli
How to Make Alex's Homemade Cannolis | The Best Thing I Ever Made | Food Network