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CANNOLIS INSPIRED BY THE GODFATHER

Picture for Cannolis inspired by The Godfather

5,493,836 views  "Leave the gun, take the cannoli" - is there a more iconic line spoken in Francis Ford Coppola's The Godfather? I mean, apart from almost every other line of dialogue? In a film defined by its own endless defining moments, food still manages to stand out as a memorable supporting character. I mean, it wouldn't be much of an Italian mobster film without it.

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original

metric

INGREDIENTS

whole milk ricotta, drained

48 ounces whole milk ricotta, drained

of all purpose flour (plus more for rolling out dough)

250 g of all purpose flour (plus more for rolling out dough)

powdered sugar, sifted, divided

155 g powdered sugar, sifted, divided

cocoa powder

2 tsp cocoa powder

ground cinnamon, divided

1 ½ tsp ground cinnamon, divided

instant espresso powder

½ tsp instant espresso powder

Marsala wine

30 ml Marsala wine

white wine vinegar

30 ml white wine vinegar

butter

2 tbsp butter

egg

1 whole egg

Pam or vegetable oil

spray Pam or vegetable oil

egg white

1 egg white

Lard

Lard

Pistachios, finely chopped

Pistachios, finely chopped

Melted chocolate

Melted chocolate

Chocolate chips

Chocolate chips

DIRECTIONS

1.

Start by putting your whole milk ricotta in a fine mesh sieve and placing it over a bowl to let the moisture drain from the ricotta. Place in fridge to drain and stay cool for one hour.

whole milk ricotta, drained

48 ounces whole milk ricotta, drained

2.

In a food processor combine all purpose flour, sifted powdered sugar, cocoa powder, ground cinnamon, and instant espresso. Pulse to combine before adding Marsala wine and white wine vinegar.

of all purpose flour (plus more for rolling out dough)

250 g of all purpose flour (plus more for rolling out dough)

powdered sugar, sifted, divided

30 g powdered sugar, sifted, divided

cocoa powder

2 tsp cocoa powder

ground cinnamon, divided

1 tsp ground cinnamon, divided

instant espresso powder

½ tsp instant espresso powder

Marsala wine

30 ml Marsala wine

white wine vinegar

30 ml white wine vinegar

3.

Once mixture is nice and sandy, add butter and whole egg, and mix for about 45 seconds or until a rough ball of dough forms.

butter

2 tbsp butter

egg

1 whole egg

4.

Place dough on a lightly floured surface and knead for 2-5 minutes until it becomes silky and elastic. Wrap in plastic wrap and place in the fridge for one hour.

5.

Next, take your cannoli molds and grease them up by spraying them down with Pam, or coating in vegetable oil.

Pam or vegetable oil

spray Pam or vegetable oil

6.

Remove dough from fridge and roll out on a lightly floured surface until it’s about 1/16 of an inch thick (or just really thin). Using a 4-inch wide biscuit cutter, cut rounds out of the rolled out dough and cover them with plastic wrap (just lay plastic wrap over them on the counter).

7.

Take your dough round, place the cannoli mold into the center and lightly put some egg white on one side of the dough and place the egg white side over the other to seal it.

egg white

1 egg white

8.

Get your lard into a pot and heat it to 390°F, and gently place your cannolis in. Let them fry for 2-4 minutes or until golden brown, and flipping once if possible. Drain on a wire rack.

Lard

Lard

9.

Remove ricotta from the fridge and using a spoon or a spatula, press down on the ricotta to help drain as much moisture as you can. Then in your mixing bowl, press the ricotta through the sieve using a rubber spatula. Add sifted powdered sugar and ground cinnamon. Attach your whisk attachment, and whisk together your cannoli cream. Place cannoli cream into a piping bag.

powdered sugar, sifted, divided

125 g powdered sugar, sifted, divided

ground cinnamon, divided

½ tsp ground cinnamon, divided

10.

Now that the pastry shells have cooled off, remove them from their molds.

11.

Melt some milk chocolate (or chocolate of your choice) and dip the ends of the cannoli into the chocolate and let them harden in the fridge for 15 minutes.

Melted chocolate

Melted chocolate

12.

Remove from the fridge and fill shells with cannoli cream. Decorate them however you like. I used chocolate chips on some and finely chopped pistachios on others. Top all with some powdered sugar. Serve and enjoy!

Pistachios, finely chopped

Pistachios, finely chopped

Chocolate chips

Chocolate chips

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