Cannoli is one of Brian’s favorite desserts. I remembered last year when we went to Seattle, we searched everywhere to find a cannoli. Same when we went to Vegas early this year, we walked all the way to Venice Hotel from New York – New York to get a cannoli. And as what Brian always say, it’s tastier when it’s fresh. Last weekend, I got the guts to make his favorite dessert at home. The shell molders and the cookie cutter arrived before that weekend so in terms of basic tools, I was ready. Sunday morning we went to the grocery store to get ricotta cheese and shortening, I was determined.
Exactly 9ish I started making the dough for the shells then the filling. The recipe that I followed said to chill it for 2 hours so I did. While waiting, I got curios how this would turn out. I searched some YouTube videos of how to make cannoli. I then realized that I should have watched those videos prior to trying them myself. That’s the first lesson I learned too late.
After an hour and after watching those videos, I decided to check my work. To my dismay, it didn’t turned out the way they should be.
Dough was too stiff.
Filling was too watery.
I went back to my new desk, searched for quick remedies. And here’s what I ended up doing.
For the filling, drained the water out from the mixture using a cheese cloth. Waited for 45 mins.
For the dough, I ended making another mixture. Oops!
Overall, it was a great save for the filling. Brian and I thought that it wouldn’t work.
The next struggle was rolling the dough and frying it to make the shells, it was not the easiest thing to do. I wish I had extra muscles and I wish I knew the effect of the dough not being thin enough. Haha. The first few shells exploded. Not really. It just turned to flat bread instead of a crispy shell. Oops!
Here it is after all the struggles, it was still worth it. I had a great time and Brian enjoyed them.
3 Important Things I’ve Learned For Next Time~
- Ricotta Cheese. Drain the liquid from the cheese overnight with a cheese cloth prior to using it. The filling will be thicker and richer.
- Dough. Recipes are never accurate on the amount of wine you mix in with the dry ingredient. Don’t hesitate to put a little more to get the correct dough texture.
- Shells. Roll it as thin as paper. And when I say paper, literally very thin. Then spend extra time to seal it correctly.
Have you ever tried making this sweet delicious pastry? How was your experience? If you can share your recipe link on the comments below, I would appreciate it. xoxo.