Make Perfect Cannoli With Claire Saffitz | Try This at Home | NYT Cooking

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers a richer flavor with less sugar.

pistachios

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds provide a similar crunch with a different flavor profile.

Introduce the recipe for cannoli, emphasizing the importance of frying at home.

Discuss the desired texture of the cannoli shell: tender and crisp with big blistery air pockets.

Explain the importance of moisture content in the dough for achieving the right texture.

In a bowl, combine 1 cup of all-purpose flour, 1 tbsp sugar, 1/4 tsp kosher salt, and 1/2 tsp cinnamon.

Add 1 oz of chilled lard to the flour mixture and cut in using two butter knives until the fat is the size of lentils.

Beat 1 egg and reserve some for sealing the shells. Add 1 tbsp of the beaten egg to the dough.

Make a well in the flour mixture and add 1/4 cup of dry white wine.

Use a fork to combine the mixture until it starts to come together into a dough.

Turn the dough out onto a work surface and knead gently to incorporate any dry bits, adding a little extra flour if it’s sticky.

Let the dough rest for at least 30 minutes at room temperature or refrigerate if resting longer.

Prepare the filling by draining 16 oz of whole milk ricotta in a mesh sieve set over a bowl to remove excess water.

Cover the ricotta with plastic wrap and refrigerate for 24 hours to allow it to drain completely.

After draining, check the ricotta for excess liquid and ensure it’s thick enough for filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens