Indulge in the heavenly combination of a crunchy shell filled with smooth, velvety custard. This recipe for Crunchy Custard Cannoli is a delightful twist on the traditional Italian pastry, offering a perfect balance of textures and flavors. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating an impressive and delicious dessert that will wow your family and friends.
Ingredients
For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup white wine (or water)
- 1 egg white (for sealing the shells)
- Vegetable oil (for frying)
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream, whipped
For Garnishing:
- Powdered sugar
- Chopped pistachios
- Mini chocolate chips
Instructions
1. Preparing the Cannoli Shells:
- In a large bowl, mix the flour, sugar, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Add the egg and mix well.
- Gradually add the white wine (or water) while mixing until the dough comes together.
- Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Roll the dough out to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.
- Wrap each circle around a cannoli form and seal the edges with egg white.
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the cannoli shells in batches until golden brown and crispy, about 2-3 minutes.
- Remove the shells from the oil and drain on paper towels. Allow to cool completely before removing from the forms.
2. Preparing the Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it starts to simmer.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract and butter until melted and smooth.
- Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
- Once chilled, fold in the whipped cream until fully incorporated.
3. Assembling the Cannoli:
- Carefully pipe or spoon the custard filling into the cooled cannoli shells.
- Dip the ends of each cannoli in chopped pistachios or mini chocolate chips.
- Dust with powdered sugar before serving.
Tips for Success
- Ensure the dough is well-chilled before rolling to make it easier to handle.
- Fry the cannoli shells in small batches to maintain the oil temperature.
- Make the custard filling ahead of time to allow it to chill properly for a firmer texture.
Enjoy your homemade Crunchy Custard Cannoli, a delightful treat that combines the best of crispy and creamy in every bite!