Apple Pie Cannoli – Crispy Cannoli Shells filled with a decadent Apple Pie Ricotta Cream.
Hello Monday! Haven’t seen yo’ face in 7 days! Welcome and be good to us, m’kay? Don’t ask for deadlines and give us plenty of time to enjoy a pot of coffee. Thank you.
Greetings, friends! How was your weekend? Did the Bears piss you off? Me, too! What is wrong with them?!? 55-14 for the Packers?! Good Lawd!
Be quiet, Cheeseheads. 😉
Speaking of cheese… let’s talk about something that will never make us scream at the TV- Apple Pies and Cannoli.
This is how you take a real bite out of Fall.
I’m forever the girl that will eat all-the-cannoli. I make them quite often and I’m totally obsessed about these Cannoli with Creamy Ricotta – amazing!
Judging by that recipe, most of the time I bake the cannoli to avoid all the extra elbees. However, baking season is upon us, as well as coat season, thus splurging a bit on our desserts is most definitely allowed.
After watching too many Cake Boss episodes, I think I finally learned how to properly fry cannoli AND how to properly make a good cannoli filling.
A) Fry the dough late at night when everyone is asleep. It’s the only time of day when I can actually hear my thoughts.
B) Strain the ricotta over night. Super important. Unless you don’t care about the creamy-cream part.
C) Keep the cannoli refrigerated until you are ready to serve. Another really important bit.
I’m not at all saying that I have perfected cannoli-making, but these do taste kind of perfect, so…
We’re kicking these cannoli up a few notches by adding apple pie spice and diced fresh apples to the cream. The taste is exquisite, it’s loud and just right.
Each cookie is then topped generously with powdered sugar and, if you want, a few chocolate chips. Apples and chocolate are quite the match.
If you ever wanted to stop by, right now would be a good time. I made another batch last night and have 2 large cannoli sitting in the fridge. Bring some wine, would ya? And some Starbucks.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon plus 2 teaspoons unsalted butter , cut into small pieces
- 1 egg yolk
- 1/2 cup dry white wine
- 1 tub (15-ounces) whole milk ricotta cheese, strained
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1/4 cup cold heavy cream
- 1/2 cup diced apples (cut them up small)
- small semisweet chocolate chips (optional)
- Canola Oil , for frying
- 1 egg , lightly beaten
- Powdered sugar
- Strain a tub (15-ounces) of Ricotta over night.
- In a mixing bowl, whisk together flour, sugar and salt.
- Using your fingers, work the butter pieces into the flour mixture until coarse and crumbly.
- Add the egg yolk and wine; mix until smooth.
- Wrap the dough in plastic wrap and let rest in the fridge for 30 minutes.
- In the meantime, prepare the filling.
- In a mixing bowl, whisk the ricotta until smooth.
- Add powdered sugar, cinnamon and apple pie spice; whisk until well combined.
- In the bowl of your electric mixer beat the heavy cream until stiff.
- Fold the cream into the ricotta mixture.
- Stir in the diced apples.
- Heat the canola oil to 360 degrees.
- Dust your working area with a little bit of flour.
- Remove dough from fridge and roll it out to about 1/8-inch thickness.
- Cut out 4-inch diameter rounds.
- Wrap each dough around a Cannoli Mold.
- Use a bit of egg wash on the edge of each round to seal it closed.
- Using a pair of tongs, hold the edge of the mold as you submerge and fry the shell.
- Fry for 2 to 3 minutes, or until crispy.
- Using the tongs, remove the cannoli from the hot oil.
- Using your other hand, remove the cannoli with a kitchen towel and carefully slide it off the mold.
- Set aside to cool.
- Repeat with the rest of the dough.
- Fill a pastry bag with prepared filling.
- Pipe the ricotta mixture into the cannoli shells.
- Decorate with small chocolate chips.
- Dust with powdered sugar.