Chef Paulette's Baked Pie Dough Cannoli - WSMV News 4

Chef Paulette's Baked Pie Dough Cannoli

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Baked Pie Dough Cannoli w Sweet Ricotta, Crushed Almonds & Chocolate Chips
(make about 14 mini cannoli)
For Pie Dough:
1 cup AP flour
2 tablespoons sugar
pinch salt
6 tablespoons butter
pinch cinnamon
1/4 cup cold Marsala wine or cold dry white wine

For Filling:
1 1/2 cups ricotta
1/3 cup powdered sugar
1/4 teaspoon orange extract
1/4 teaspoon vanilla extract

For the Cannoli:
granulated sugar and cinnamon for dusting (about 1/4 cup combined)

1 egg, beaten with a little water for egg wash
¼ cup tiny chocolate chips
1/4 cup sliced almonds, crushed
8 maraschino or candied cherries, cut in quarters
powdered sugar for dusting (about 1/4 cup)
special equipment: cannoli tubes, about 15 - Preheat oven to 375 degrees F.

In the bowl of a food processor, pulse the flour, sugar and salt. Add the butter and pulse until butter is broken up but not totally blended- still some small chunks. Add the wine, process until a dough forms in a clump. Take dough out onto a sheet of plastic wrap. Shape into a thick disk, wrap and refrigerate for about an hour. (Alternatively make dough by hand using a pastry cutter.)

In a medium mixing bowl combine the ricotta, sugar, and extracts with a spoon until incorporated well. Refrigerate until ready to use.
Roll out the dough until thin, about 1/8" inch. Cut into 3-inch circles (or desired size). Dust each circle with the sugar & cinnamon. Butter the cannoli tubes. Wrap one circle around one cannoli tube with dusted side outward. Press meeting edges so they stick together. Brush with egg wash. Place on a parchment-lined baking pan. Repeat with all the circles (you can re-roll dough for more circles). Bake for 20-25 minutes until cooked through and a little golden. Let crusts cool enough to handle. Gently slide off the tube. Let cool completely.
Complete the cannoli: Place some or all of the filling in a pastry bag fitted with a medium tip (a fluted tip will give the filling a nice pattern) or use a zip lock bag with one corner snipped.
Pipe the filling into one end of the shell, then turn cannoli and pipe into the other end until some of the filling extends out from the edges. Dip the edges in the crushed almonds & mini-chips. Add a piece of cherry at the ends, a sprinkle powdered sugar.

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