How to Make Cannoli with a Sicilian Pastry Chef

Few desserts are as satisfying as a good cannolo, and no one understands how to make this iconic dessert better than the Sicilians. When I visited my friends at Brunetti Classico in Melbourne, (Australia) their skilled pastry chef shared the secrets to making authentic Sicilian cannoli.
Surprisingly, this Cannoli Recipe recipe is easier than you may think and delivers the perfect combination of satisfying crunch, sweet creaminess, and subtle yet delicious flavors that leave your tastebuds feeling a LOT more Italian. All you'll need is a few basic ingredients, some unique utensils, and maybe most importantly, tender love and care.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/sicili...

#cannoli #italianfood #vincenzosplate
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INGREDIENTS:
For The Pastry:
300 g Plain flour 10.5oz
300 g Bread/bakers flour 10.5 oz
60 g Sugar 2.1 oz
60 g Vegetable shortening 2.1 oz
10 ml White wine 3.3 oz
100 ml Marsala 3.3 oz. or red wine
50 ml Red wine vinegar 1.6 oz
3 g Salt 0.1oz
3 g Honey 0.1oz
1 tsp Vanilla extract /essence
1 tsp Cinnamon
2 Egg yolks

For The Filling:
500 g Fresh Ricotta 17.6 oz
1 tsp Cinnamon
50 g Sugar 1.7 oz

METHOD:
To Make The Pastry:
1. Combine both types of flour and half the vegetable shortening in a large bowl.
2. Sprinkle a dash of cinnamon on top, then add vanilla extract, honey, sugar and salt.
3. Combine ingredients thoroughly using a large spoon.
4. In another bowl, separate the egg yolks and whites.
5. Add the yolks, Marsala, white wine, and red wine vinegar into the mixture, and this time, combine using your hands.
6. If it looks too dry, add a touch of red wine until it reaches an elastic consistency.
7. Wrap the dough tightly in clear wrap and let it rest in the fridge for two hours.
8. After it has rested, roll the dough out with a large rolling pin into a thin layer.
9. Using an oval-shaped cookie cutter, cut the dough into pieces and place them in a row, gently stacking the edges on top of each other.
10. Using a pastry brush, coat the cannoli with the egg whites.
11. Wrap each piece of dough around individual cannoli tubes.
12. Preheat a deep fryer with the cooking oil of your choice to 180°C/356°F.
13. Fry each shell until it is brown and crispy.

To Make The Filling:
1. Combine ricotta cheese, sugar, and cinnamon in a medium mixing bowl until well blended.
2. You can also mix through citrus peel or dark chocolate chips at this point.
3. For a lighter, smoother filling, if you have a drum sieve, scrape the mixture through until it has gone all the way through. It's not completely necessary but if you are using a thicker ricotta you might prefer the texture. Another option is to use a hand mixer on medium-high speed.
4. Scoop the filling into a piping bag and store it in the fridge until you're ready.

Keep reading the recipe via:
https://www.vincenzosplate.com/sicili...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Cannoli
0:21 Introduction to Brunetti Classico
0:43 Ingredients for Cannoli
1:44 How to Make the Dough for the Cannoli Shells
4:55 How to Stretch the Dough
6:02 How to Shape the Cannoli Shells
8:04 How to Fry Cannoli Shells
8:53 Master Pastry Chef Making Cannoli
10:38 How to Make the Ricotta Filling
12:23 How to Fill the Cannoli
14:03 How to Decorate Cannoli
15:04 How to Serve Cannoli
15:38 How to Eat Cannoli, E ora si Mangia...Vincenzo's Plate!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).