It is my mother's birthday this week and I made her a carrot cake. The next day I was inspired to make cannoli! How awesome would it be to have filling in a cannoli that tastes like carrot cake? I searched the web and found nothing! I guess I am creating a recipe! I did and it turned out AMAZING!! Try this recipe and tag me!
250g 00 flour
4 tablespoons cold butter, cubed
1 large egg
1/4 cup granulated sugar
1/4 cup marsala wine
1/2 teaspoon cinnamon
1 tablespoon white vinegar
1 egg white for sealing
neutral oil for frying
32 ounces whole fat ricotta, drained
3 ounces cream cheese
1 cup powdered sugar
dash of fine sea salt
1 teaspoon pumpkin pie spice
1 cup carrots, hand shredded
1/2 teaspoon ghee
1/2 teaspoon honey
pinch of cinnamon
First drain ricotta. You will need to do this for at least 4 hours, preferably overnight. Place in cheesecloth and a hack: I tie the cheesecloth on the sink facet and allow to drain.
In a food processor combine all ingredients until they just pull together. Dump onto a board and work into a dough. Allow to rest in fridge for an hour. Roll out and then push through a pasta maker two times 7 then 6, getting dough to 1/8 thickness. Cut with three inch cutter and wrap around cannoli tube. Seal with egg white and fry at 360F until golden. Approximately 1.5-2 minutes. Allow to cool. Toast walnuts and cool, then finely chop. Melt white chocolate. Dip cannoli into white chocolate and then toasted walnuts. Set aside to harden.
Roast carrots. Shred carrots by hand with a box shredder at the finest side. This is important because the carrots need to be very fine. Melt ghee and honey and pour over shredded carrots, sprinkle with cinnamon. Roast at 400F for 5-7 minutes. Allow to cool.
Prepare filling. Combine all ingredients in a stand mixer with the paddle attachment. Fill piping bag and pipe filling into cannoli. Eat right away or the shells will get soggy. You can store the shells for two days in an airtight container and keep filling in refrigerator. Enjoy!
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: