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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
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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.
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@user-pj2xd2tt5g
December 28, 2023 at 7:56 am
Thanks! I was wondering how to make My own canolli tubes. Not that I’m too cheap to buy them but because I forgot to buy them yesterday, today’s Christmas day & the stores are all closed. The poking holes into the dough before frying them I hadn’t thought of.
@vikinghelmet99
December 28, 2023 at 7:56 am
Your two-towel trick just saved every single cannoli shell I made, for the first time in history. Not a single break. Thank you for that!
@sarahpettyYTSUX
December 28, 2023 at 7:56 am
OK … I've Tried Several Cannoli Recipes BUT Yours is The BEST~!!! ❤ Came Out Perfect!!! Better Than Ferraro's!!!
@rocko6439
December 28, 2023 at 7:56 am
I remember eating a cannoli in the past and liked it. More recently, any cannoli or pastries with cannoli filling felt dense and I didn't like it. I feel it's just sitting in my stomach.
@nomadmarauder-dw9re
December 28, 2023 at 7:56 am
Then there's these geniuses who tell you " don't crowd the pan" and proceed to do the very thing, obscuring the entire cooking surface with the thing You had not be doing. Peasant.
@nomadmarauder-dw9re
December 28, 2023 at 7:56 am
I can't stand hearing A Little Bit. Give us amounts.
@jota55581
December 28, 2023 at 7:56 am
I am in !
@raysmith511
December 28, 2023 at 7:56 am
I love your shows and all you do❤❤❤
@3rdStoneObliterum
December 28, 2023 at 7:56 am
So glad I did not marry an Italian woman
@ITHINKTHEREFOREGODEXISTS
December 28, 2023 at 7:56 am
HI THERE, GREAT VIDEO, THANKS. IM 80 YRS.OLD, AND I HAVE THIS THING ABOUT RICOTTA CHEESE, I CANT STAND IT, SO I ALWAYS USE SUBSTITUTES LIKE PHILADELPHIA CREAM CHEESE. IT CAN BE EXPENSIVE, BUT I LIKE IT. WHAT DO YOU THINK?
@maricafaukovic1137
December 28, 2023 at 7:56 am
Reviewing 50+ cannoli filling recipe's leaves you feeling overwhelmed "cheesy"… some basic essentials & two-four variations would be perfect for a novice.
@samitchakrabarti7286
December 28, 2023 at 7:56 am
Yumm… It looks awesome and tasty 😋
@allitaliana6453
December 28, 2023 at 7:56 am
Definitely not Sicilian cannoli
@nunuallen4327
December 28, 2023 at 7:56 am
First time I ever had a cannoli was last week, I couldn’t believe it, it was so good, nice and light, and some crunch. I won’t say how old I am, but I missed out on something that is so good. So glad my husband said to me just take a bite.
@LoveandButter
December 28, 2023 at 7:56 am
Oil and sweat are SECRECTIONS not excrements! Uhg
@peacehappyb237
December 28, 2023 at 7:56 am
I made it wrong lol but it still came out great. I didn't drain the ricotta cheese. Instead, I whipped up 1cup of heavy cream with some sugar and added lemon juice to it( it makes it thicker) then add some whole-milk ricotta cheese. The filling was easy to put in the shells.
@greenbroccolistudios1275
December 28, 2023 at 7:56 am
Mmmm thats some good cannoli 🙂
@carmendoyle9786
December 28, 2023 at 7:56 am
If u went to Italy this nit how they make it
@mjalfaro5052
December 28, 2023 at 7:56 am
Can I use this filling in a cake???
@letsfish808
December 28, 2023 at 7:56 am
I still have a hard time with the dough