Daring Baker Challenge: Cannoli
November 27, 2009 | Print | E-mail | Filed under chocolate, daring baker, fried, Italian
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
I had to laugh when I saw that this month’s Daring Baker challenge was cannoli, since I just made cannoli and cannoli cupcakes back in September. Since I walked through all the steps in my original cannoli post, I won’t write them up again since they’re largely the same – but I’ll include the Daring Baker recipe for the shells since it’s slightly different than my original recipe. My personal preference is for the original recipe I used, so I’ll probably stick with that one – but this time around, instead of filling them with the traditional ricotta filling, I used a light chocolate one. I simply whipped up about 1/2 cup of cream and added in some sugar and cocoa powder, and it was delicious! Be sure to check out the cannoli made by my fellow Daring Bakers!
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 1 tsp unsweetened baking cocoa powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 Tbsp vegetable or olive oil
- 1 tsp white wine vinegar
- Approximately 1/2 cup sweet Marsala wine
- 1 egg, separated
- Vegetable oil for frying
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November 28th, 2009 at 11:19 pm
Your cannoli look beautiful… I love the chocolate filling! I think my hubby would love it… He’s not a huge fan of the ricotta filling. I found that I liked my original recipe for the shells better than the DB recipe, too.
November 29th, 2009 at 10:52 am
I remember seeing cannoli for the first time on your blog, and putting it on my to-do list. And here the DB’ers do it. I liked the look of your original recipe better too, and am going to use that, when I do make these!