Cannoli

[dragnlaw]

Upstairs seemed to like them well enough but I almost didn't serve them. They are still learning that it is perfectly OK to critique my efforts. Be truthful else I serve them to you again! ...ad naseum!
Called Brown Butter Rum Cannoli and although I followed the recipe almost to the T... there were several unavoidable hiccups.
1. Discovered I didn't nave any unsalted butter to make the 'browned butter'. Carefully took the butter to the point just before browning as I didn't want to concentrate the salts, ergo no real 'nutty' flavour.
2. Had no intention of using the rum called for (kids).
3. My bad - I didn't realize just how much icing sugar it was calling for. 3.5 to 4.5 cups! Gahhhh. Mascarpone was 454 gr (16 oz). Only added just over 2 cups (sifted) as I figured even that was way too sweet.
Even though I added vanilla extract and almond extract to compensate for the lack of rum I found it still tasted of icing sugar.
5. Melted the Baker's Chocolate, had to add about 2 Tbsp butter to make it thin enough to "dip" the ends. Have they changed the formula? Was pretty sure I've used Baker's Chocolate melted for dipping before. This stuff just didn't want to loosen up!
6. Knew I had Almonds to crush - just didn't remember they were salted. So I substituted Walnuts because I couldn't find my next choice of Pecans.

The shells were store bought. Quite thick (I was disappointed in that).
So I will continue and try to find a proper custard filling for a puff pastry type shell.

Feel free to send a deluge of hints, suggestions, advice, links and your own recipes!
All will be taken under the leathery wing of dragn, to be perused for future contemplation.

 

[caseydog]

How did you get them to hang on a wall like that?

CD

 

[dragnlaw]

Glue

 

[pictonguy]

Ok, so I found that recipe on line I believe and it's so far off the mark from what makes a cannoli a cannoli that I'm not surprised you found it difficult. Wonton wrappers, sure in a pinch if you can't bake or don't want to. Mascarpone, who uses that for cannoli, it's not even close to the right consistency and 3-4 cups of sugar that's ridiculous and for example I use a dryer ricotta and for 1 lb like that recipe I would use around 3/4 of a cup of sugar, and certainly not 4 cups, wow. Personally if I'm adding chocolate then it's more of a ganache and using bakers chocolate doesn't even sound right. Very strange recipe. imo

 

[dragnlaw]

Wonton wrappers, sure in a pinch if you can't bake or don't want to.

Actually I have. They work to a certain degree. I had left over from making Won Tons and baked them up like that. These ones were store bought and much thicker than the won Tons would have been.

certainly not 4 cups, wow.

LOL - like I said, I saw the sugar, just didn't notice the quantity!
As to the mascarpone instead of ricotta, she did say she was changing it up.
All in all I am certainly not a recipe reader! Have I learned my lesson? LOL probably not! I'm sure it will happen again.

 

[In A Pickle]

I’ve just read through this thread and was unable to shake off my utter repulsion at putting sugar in this dish… which i had mistakenly read as Cannelloni

 

[pictonguy]

Yeah, wonton wrappers are used for ravioli too, to the horror of most Italians as well when used for cannoli.

Mascarpone when whipped goes soft almost liquid like and to stiffen that up you add powdered sugar, so the author stopped when the consistency resembled a usable filling, yeah ok, lol.

 

[blissful]

They look delicious! I've never tasted one or made any.

 

[dragnlaw]

which i had mistakenly read as Cannelloni

At one of the Gingerbread Weekends, one person offered to bring some Cannoli. We all thought great so you can imagine our surprise when she turned up with a huge platter of Cannelloni!
In retrospect no one could remember which word she had actually used. Including herself. We all had a good laugh and it was fantastically delicious!

and thank you bliss - like they say... one eats with ones eyes first. So enjoy and go ahead have 2nds, there's plenty!

 

[medtran49]

Salted nuts can be almost unsalted by rinsing them off well, blotting dry, then roasting again for a few minutes.

I can see using a combo of mascarpone and ricotta. Personally, I don't like cannolis because of the ricotta filling. Don't like ricotta cheesecake either, but love ricotta in hot, savory dishes. Might actually like a combo filling.

The last time I tried using the dipping chocolate it was way too thick, so don't think that was you.

 

[Andy M.]

Salted nuts can be almost unsalted by rinsing them off well, blotting dry, then roasting again for a few minutes.

I can see using a combo of mascarpone and ricotta. Personally, I don't like cannolis because of the ricotta filling. Don't like ricotta cheesecake either, but love ricotta in hot, savory dishes. Might actually like a combo filling.

The last time I tried using the dipping chocolate it was way too thick, so don't think that was you.

I'm just the opposite. Don't like ricotta in pasta dishes such as lasagna, stuffed shells, ravioli or tortellini. Really like cannoli. The difference is in the texture.

 

[KatyCooks]

I bet they were actually delicious! Personally, I probably wouldn't have minded the added salty elements as I find most things far too sweet in the first place! (That said, I would definitely have liked the rum to be included....) ;-)

 

[dragnlaw]

using a combo of mascarpone and ricotta.

It's possible I was actually thinking that but it was taking me months to get around to making them that when I saw the word mascarpone I said "That's It!" and went with the recipe.

 

[dragnlaw]

I like ricotta - especially my ricotta and spinach stuffed giant pasta shells. I do have some on hand - guess I'll have to get busy with boiling up some shells!

Katy- yup the rum would have saved the day for sure!

 

[thymeless]

Any hints for making the wrapper without a pizzelle?

 

[pictonguy]

Any hints for making the wrapper without a pizzelle?

Mostly they're made wrapped around metal tubes and deep fried and never heard them made with a pizzelle Iron. Interesting.

 

[dragnlaw]

I have the tubes and used won ton wrappers and baked them. They were great. The ones I bought were a bit on the heavy/thick side.
If need to make again? I will use frozen pastry or the won ton wrapper again.

 

[Meryl]

Sicilian Cannoli Recipe - GialloZafferano's Recipe https://share.google/Y9YIrOt9CuU4nnogb

You were all waiting for me to do this, weren't you?

Sssh, don't let @Sir_Loin_of_Beef hear about anyone wishing to make cannoli without using ricotta.

 

[pictonguy]

Sicilian Cannoli Recipe - GialloZafferano's Recipe https://share.google/Y9YIrOt9CuU4nnogb

You were all waiting for me to do this, weren't you?

Sssh, don't let @Sir_Loin_of_Beef hear about anyone wishing to make cannoli without using ricotta.

That's close to the recipe I use and I have a good supplier of sheep's ricotta as well, which is what we use in the restaurant.