Homemade Classic Vanilla Bean Cannoli

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg + 1 egg yolk

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/3 cup Brown sugar
  • 1 cup Chocolate chips or finely chopped chocolate, mini
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 2/3 cup Powdered sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 Vanilla bean
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 qt Frying oil

• Dairy

  • 3 tbsp Butter
  • 2/3 cup Heavy whipping cream
  • 2 cups Ricotta cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Liquids

  • 2 tbsp Water

• Other

  • cannoli molds

Found on gringalicious.com

Description

Ingredients

• 1/3 cup brown sugar
• 3 cups all purpose flour
• 1/2 teaspoon salt
• 3 tablespoons butter, cold
• 1 egg + 1 egg yolk(save the white)
• 1/2 cup dry white wine
• 1 tablespoon apple cider vinegar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 cups ricotta cheese
• 1 vanilla bean
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1 2/3 cup powdered sugar
• 2/3 cup heavy whipping cream
• 1 cup mini chocolate chips or finely chopped chocolate
• powdered sugar (for dusting)
• cannoli molds
• about 1 quart of frying oil in a heavy bottomed pot

Directions

• For the shells, mix the sugar, flour, and salt together in a medium bowl to combine then cut in cold butter with a pastry cutter (or just work it into the flour with your hands) until you have a fine and crumbly mixture. In a seperate bowl, whisk egg and yolk with wine, vinager, water, and vanilla and pour into dry mix. Stir until it comes together into a smooth dough. Form dough into a ball and flatten into a disk shape, then wrap in plastic and refrigerate for at least 30 minutes.
• To make the filling: whisk ricotta until smooth in a medium bowl. Scrape the insides of vanilla bean into bowl and add powdered sugar, nutmeg, cinnamon, lemon juice, and lemon zest then 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 it forms stiff peaks. Gently fold the cream into the ricotta mixture with a large rubber spatula. Stir in the chocolate. Cover an place in refrigerator until ready to use.
• Now remove shell dough from fridge and roll it out on a lightly floured surface until its about 1/8-inch thick. Use a circle shaped cutter thats around 4-inces in diameter (a bowl or glass will also work) and cut out dough. Wrap each piece around a cannoli mold halfway then brush the end with egg white and finish rolling to seal.
• Once youve wrapped dough around all your molds (if you dont have enough molds you can do it in batches) heat oil until its about 350 degrees F (180 C) and carefully drop in a few cannoli at a time and fry on eash side until golden brown (about 1 1/2 minutes per side). Remove with tongs or a slotted spoon to a paper towel lined plate and repeat frying the rest of your cannoli. Once they cool, gently loosen the molds out from the shells and place shells side by side on a tray.
• Fit a large pastry bag with a large tip (or no tip) and fill with prepared filling. Pipe it into shells from both ends to get the centers filled. Dust with powdered sugar and serve as soon as posible.