How to make the best cannoli—creamy filling, crisp shells, and all.
). Once the vanilla pudding is cool, beat it until smooth and creamy , then fold in the ricotta by hand.It should go without saying that the ricotta needs to be of a very high caliber. Anything made with gums, stabilizers, preservatives, or other additives should be rejected out of hand. If you're lucky enough to live near an excellent producer, locally made ricotta is an extraordinary thing .
Next up: rolling the dough. It will seem impossibly sticky in the bowl, but all it needs is a generous coating of flour. Seriously, don't be shy. Excess flour can be brushed off later, so use as much as you need to feel comfortable handling the sticky dough. Roll it until no more than 1/16-inch-thick, then brush it lightly with egg white and fold it in half.
Pastries may crisp when fried in liquid oil, but the oil they absorb will ultimately create a sense of greasiness. Imagine a piece of bread dunked in oil for a few minutes and the way it would squish in your mouth. That's nice if you're talking about a chunk of focaccia dipped in a fine olive oil, but it's not exactly what we look for in a pastry.
Whatever solid fat you choose, use enough to form a two-inch deep layer in a pot that's at least four inches deep, and warm it to about 360°F , using a clip-on digital thermometer to monitor the temperature in real time. Meanwhile, form the shells by wrapping the cut-outs around tapered cannoli forms and sealing the flap with a dab of egg white.When the oil is ready, fry the shells until pale gold, about two minutes.
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