Leave the gun... take the cannoleon

Everyone loves cannoli— that crisp pastry, and the creamy filling!  And don't forget the coating of powdered sugar and bits of chocolate!  Mmm... molto gusto!

Cannoli Pig Pile

But they are such a hassle!  All those expensive metal forms— all that oil to fry them in.  Sure you can buy the shells, but they don’t taste very good.  There’s GOT to be an easier way!

Introducing the Cannoleon!!  Part cannoli— part napoleon— none of the hassle!  Just roll it, fry it, plop it, eat it!

The Cannoleon

OUCH!  She just burned her finger trying to take a 350º metal cannoli form out of a shell!  No chance of that happening with the Cannoleon!  Just roll the dough thin, cut your shape and gently lay them in a shallow pan of oil to fry.

Using a pastry bag can be pain.  You need expensive tips and then you have to clean the bag!  Not with the Cannoleon!  Just mix up your filling and plop it on your pastry shells.  Even kids can help plop the filling!

Inspired by the guiding principles of WWLD?, the Cannoleon is the easy way to enjoy this classic Italian pastry with the whole family.  Just remember... roll it, fry it, plop it, eat it!

Cannoli Dough
(from Lidia’s Italy by Lidia Bastianich)
1 1/2 cup flour
2 tbsp sugar
1/4 tsp salt
1/2 cup dry marsala (Lidia uses red wine, but I like marsala here)
1 tbsp olive oil
1 tsp white vinegar

Pulse the dry ingredients in a food processor.  Combine the liquids and add just short of all the liquid to the dry ingredients and process for until the dough forms. The dough should be moist and malleable (add remaining liquid and then some only if needed).  Transfer to the work surface and knead by hand to bring it together into a soft and smooth dough.  Wrap in plastic and allow to rest in the fridge for up to two days.

When ready, roll a portion of the dough thinly (I use a pasta machine).  Cut your desired shape (I like triangles).  Pierce the dough with a fork several times and allow it rest for at least 15 minutes before frying.  When ready, shallow fry (~325º) the dough for a few minutes, turning them over when brown around the edges.  Drain on paper towels.

But WAIT... there’s more!

You could just layer your Cannoleon with the classic sweetened ricotta, candied citron and chocolate bits filling your grandma always made.  But if you order now... you can fill it with a thick, creamy cocoa mascarpone with a spike of limoncello...

Cocoa Mascarpone
1 lb mascarpone
1/2 cup sugar
1/2 cup good quality cocoa powder
1/4 cup limoncello (or other liqueur of your liking)
2 tsp vanilla
1/2 tsp salt

Gently fold all the ingredients together in a bowl until smooth and uniform.  Do not stir too vigorously or for too long or the mascarpone can turn grainy.

To build the Cannoleon, just layer cannoli shell, filling, cannoli shell, filling, cannoli shell.  And dust the top heavily with powdered sugar.  The number of servings you get will depend on how generous or greedy you are feeling at the moment.

Order in the next thirty minutes and not only will you get the cocoa mascarpone, but you can garnish the Cannoleon with a sprinkle of cocoa nibs (to add a nutty, unsweet note) and candied lemon (or even just a grating of lemon zest).  Aw, heck, I’ll even throw in the idea of some wine-poached dried fruit or fresh berries if the lemon/chocolate thing doesn’t appeal to you.

Presto!  Molto bene!  Buon appetito!

Or as Lidia always says, “Tutti a tavola a mangiare!”

Some assembly required.  Void were prohibited.